What if mashed potatoes got all dressed up and fancy?
The answer is Duchess Potatoes!
These little delights are a basic mashed potato, with the addition of an egg for stability, then they’re piped onto a baking sheet and baked again, twice baked potato-style.
They are amazing and such a fun way to serve up plain old mashed potatoes. These are the perfect accompaniment to an elegant brunch or dinner!
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Adapted from The Complete Cook’s Country TV Show Cookbook
1 ½ pounds red potatoes, peeled and diced
½ cup heavy cream
3 tablespoons unsalted butter
1 egg, lightly beaten
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon baking powder
Preheat the oven to 475 degrees F and line a baking sheet with a silicone mat or parchment that has been lightly sprayed with cooking spray.
Cook the potatoes in a pot of lightly salted boiling water until tender, 10-15 minutes.
Drain the potatoes and place them into a bowl. Mash the potatoes until smooth. Stir in the remaining ingredients.
Transfer the potatoes into a large piping bag fitted with a star tip (I used an Ateco 828). Pipe the potatoes onto the prepared baking sheet in a tall, round mound (like frosting a cupcake).
Bake in the preheated oven for 15-20 minutes or until golden brown. Serve hot.
American’s Test Kitchen Editors. (2016). The Complete Cook’s Country TV Show Cookbook. Penguin Random House Publisher Services.
Such gorgeous potatoes with those golden edges! Definitely an elegant addition to BrunchWeek.ReplyDelete