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Recipe: Easy Duchess Potatoes


Duchess Potatoes are extremely easy to make… and oh so elegant… they will surely impress your guests… and the best part? You can make these ahead… in fact… that’s the only way I know how to make them…

TIPS

Basically you need thick mashed potatoes to make these… not lumpy … creamy but thick…. you don’t want lumps to clog up the decorating tip.

You can use a pastry bag fitted with a flower or star tip. I use my decorating “gun” to press out the potatoes… I find it easier than a decorating bag.

When cutting your potatoes, try and cut the pieces about the same size… so they cook evenly.

Cook the potatoes until cooked but still a bit firm.. not mushy.

There is no reason why you couldn’t flavor your potatoes if you wanted to… such as garlic potatoes.

I use fat-free half and half…. cuts a bit of the fat.. and on one was the wiser.

Definitely freeze these at least overnight… you want them solidly frozen.

These can be made up to 2 weeks in advance.

They really do come off the pan easily… just use a cake spatula and a spoon and gently lift them off the pan unto a plate.

Make sure you take them off the pan when they’re done… otherwise they will get softer on the hot pan.

This recipe will make about 20 Duchess Potato mounds… good sized ones…. I figure about 3 per person.

Impress your family and friends… try making these!






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Recipe: Easy Duchess Potatoes

All you need:


6 medium/large potatoes, peeled and cooked
8 tablespoons (1 stick) butter
1/3 cup half and half
2 egg yolks, beaten
Salt and pepper to taste

The egg wash:

1 egg, beaten with a dash of water

All you have to do:

Mash the potatoes, then put them in a large mixer bowl. With the paddle attachment on, beat the potatoes with the butter and half and half. Add salt and pepper to taste.

Add the egg yolks and beat until fluffy.

Load the decorator gun or decorating bag fitted with a flower or star tip.

Cover a small baking sheet with non-stick foil (for easy clean-up).

Squeeze mounds onto the prepared baking sheet.

Freeze until solid and store in airtight containers in the freezer until ready to bake.

When ready to bake…

Preheat the oven to 425 degrees F.

Line a baking sheet with non-stick foil.

Place the frozen potato mounds on the foil and brush with the egg wash.

Bake for 10 minutes.

Turn the oven to broil and broil until the ends are browned. *Do not leave unattended… they will brown quickly.

Remove from the oven and remove the mounds immediately to a serving plate.

4 comments:

Coleen December 20, 2011 at 4:18 AM  

Holiday perfect, not only do they look pretty, but being able to make them ahead of time is excellent, thank you.

Katy ~ December 21, 2011 at 4:34 AM  

This has been on my to do list for ages. Tried them once and learned the hard way NO LUMPY POTATOES! After seeing how beautiful yours are, I will certainly try them again. LOVE the idea of making them in advance!! Thanks for the tip.

Wishing you the very best, always.

Linda December 21, 2011 at 6:05 AM  

Coleen... thanks for stopping by and have a wonderful holiday!

Linda December 21, 2011 at 6:07 AM  

Thanks Katy! I think we've all learned the hard way about the lumps... I remember thinking... oh that lump isn't too bad... it's small... NOT!.... lol... anyway... I hope you try them.

Thanks for stopping by and have a wonderful holiday!

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