Duchess Potatoes
Recipe: #11364
November 28, 2013
Categories: Side Dishes, Potatoes, One-Pot Meal, Christmas Easter, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"These are so good and you can freeze them until you want to bake them, the mashed potato mounds mounds are soft and and have crisp golden crusts and a pocket in the middle to hold gravy. These must be baked from a frozen state."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (164.2 g)
- Calories 151.1
- Total Fat - 7.4 g
- Saturated Fat - 4.6 g
- Cholesterol - 26.1 mg
- Sodium - 87.5 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 2.2 g
- Sugars - 6.1 g
- Protein - 1.9 g
- Calcium - 29.8 mg
- Iron - 0.6 mg
- Vitamin C - 14.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the potato quarters in a large pot, cover with cold water. Add 1 tablespoon salt. Bring to a boil; reduce to a rapid simmer and cook until tender about 22-25 minutes.
Step 2
Drain in a colander, let sit 5 minutes, then return to pot. Add butter, with a potato masher, mash until smooth. Season with onion powder, salt and pepper. Add 2 egg yolks, 1/4 cup heavy cream, and nutmeg; stir until combined.
Step 3
Preheat oven to 425 degrees.
Step 4
Line a baking sheet with parchment paper, then lightly brush very soft butter over the parchment paper.
Step 5
Dollop mixture in 8 equal portions on sheet, 2 inches apart, then using the back of a spoon, create a small well in the center of each. Lightly dust the tops of the mounds with paprika. Freeze until firm, minimum 20 minutes or longer (if freezing longer place the thoroughly frozen mounds in a freezer bag or plastic freezer container).
Step 6
While the mounds are in the freezer, whisk together remaining egg yolk and 2 teaspoons whipping cream. Brush on potatoes.
Step 7
Bake until golden, about 15 minutes.
Tips
No special items needed.
0 Reviews
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