Recipes >
Duchess Potatoes
Ingredients
- 3 pounds russet potatoes, peeled and cut into 1-inch pieces
- 1 cup heavy cream
- 6 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
- 1 large egg plus 1 egg yolk, light beaten
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- Pinch of nutmeg
- 1/2 teaspoon baking powder
Want your mashed potatoes to be a touch more fancy for the holiday dinner? Try this recipe.
Why Try? The oohs and ahhs around the table will make it worth the little extra bit of effort.
Foodie Byte: For a smoother texture use a food mill or ricer to mash the potatoes.
Preparation
- Fill a large pot with cold water, add salt and bring it to a rolling boil over high heat. Add the potatoes and boil until tender.
- While the potatoes are still hot add cream, 3 tablespoons butter, eggs, salt, pepper, nutmeg, and baking powder. Mash the potatoes until smooth. Let cool to room temperature. Gently fold in the remaining butter until pieces are evenly distributed.
- Preheat oven to 350°F.
- Transfer potato mixture to piping bag fitted with 1/2-inch star tip (you can use a gallon size baggie with snipped off corner) and pipe eight 4-inch wide mounds of potatoes on baking sheet.
- Spray the tops of the potatoes lightly with butter flavored cooking spray and bake until golden brown, about 15 to 20 minutes.
Nutritional Information
Calories 343, Carbohydrates 35g, Cholesterol 110mg, Fat 21g, Fat Calories 188, Fiber 3g, Protein 5g, Saturated Fat 13g, Sodium 361mg. Daily Values: Calcium 59.5mg 6%, Phos 116.46mg 12%, Copper 0.3mg 15%, Zinc 0.67mg 4%, Panto 1.12mg 11%, Biotin 3.24mcg 1080%, Iodine 16.19mcg 11%, Magnesium 37.58mg 9%, Iron 0.75mg 4%, Vitamin B6 24%, Vitamin C 21%, Vitamin B12 3%, Vitamin D 6%, Vit E-a-Toco 2%, Vitamin A 16%. Percent Daily Values are based on a 2,000 calorie diet.