Dutchess Potatoes
Recipe: #15907
November 14, 2014
Categories: Side Dishes, Potatoes, Christmas, Easter, Mothers Day, New Years, Sunday Dinner, Thanksgiving Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"These are the best Duchess potatoes you will ever have, and a must served with prime rib roast or roast pork dinner! Use only russet potatoes for this, and only butter not margarine! If you do not have a pastry bag, just drop 12 mounds onto baking sheet and swirl with a spoon to create a desired pattern."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (145.2 g)
- Calories 211.5
- Total Fat - 14.1 g
- Saturated Fat - 8.5 g
- Cholesterol - 69.9 mg
- Sodium - 437.3 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 3 g
- Sugars - 1.5 g
- Protein - 3.8 g
- Calcium - 40.7 mg
- Iron - 1 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl.
Step 2
Cool the potatoes for about 20 minutes at room temperature.
Step 3
Add in eggs and 7 tablespoons melted butter, pinch dill, onion 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).
Step 4
Season with more salt and pepper if needed to taste.
Step 5
Spoon the potato mixture into a pastry bag fitted with a large star tip.
Step 6
Pipe the mixture into 12 mounds onto a large greased baking sheet/s.
Step 7
Drizzle 1/3-1/2 cup melted butter over the potatoes.
Step 8
Sprinkle a very small amount of paprika over each mound (this is only optional).
Step 9
Preheat oven to 400°F.
Step 10
Bake for about 18-20 minutes or until golden brown. Delicious!
Tips
No special items needed.
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