Classic Duchess Potatoes Recipes

Steps:

• Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl.
• Cool the potatoes for about 20 minutes at room temperature.
• Add in eggs and 7 tablespoons melted butter, pinch dill, pinch garlic powder, salt, pepper and parmesan cheese; add in 3 tablespoons cream adding in more to achieve desired consistency (you might use up to 7 tablespoons cream).
• Season with more salt and pepper if needed to taste.
• Spoon the potato mixture into a pastry bag fitted with a large star tip.
• Pipe the mixture into 12 mounds onto a large greased baking sheet/s.
• Melt the 1/3-1/2 cup butter and drizzle over the potatoes.
• Sprinkle a very small amount of paprika over each mound (this is only optional).
• Set oven to 400°F.
• Bake for about 18-20 minutes or until golden brown.
• Delicious!

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
• Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
• Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
• Bake the potatoes for 15-20 mins until golden-brown and crisp.

Steps:

• In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.
• Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.

Steps:

• 1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper; set aside.
• 2. Place potato chunks in a large saucepan and add 2 inches of cold water. Bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes or until potatoes are tender when pierced with a fork.
• 3. Drain water, then return potatoes to pan and mash with a potato masher until smooth and no lumps remain.
• 4. While mashed potatoes are still a little warm, stir in the yolks, one at a time, and stirring after each addition. Add the butter, cream, salt, pepper and nutmeg. Stir until the butter melts and the potato mixture is smooth and there are no lumps.
• 5. Transfer potato mixture to a piping bag with a 1/2-inch star tip. Pipe mounds of the pureed potatoes onto the parchment, about 2 1/2 inches apart. Sprinkle a pinch or two of cheese on each of the piped mounds. Repeat with second baking sheet until all of the potato mixture is used.
• 6. Place both baking sheets in the oven, and bake for 15 minutes. Rotate the pans (front to back), and bake about 10 minutes longer, or until the tops of the potato mounds are lightly browned. Serve immediately while still hot.