|Duchess potatoes are mashed potatoes are mixed with eggs and piped into rosettes, drizzled with melted butter and given a sprinkle of paprika before baking.|
Duchess PotatoesDuchess Potatoes are all about the piping, because the edges produce a nice, crust while the potatoes inside remain creamy, but if you don't have a large star tip, you can simply use a plastic zipper storage bag, fill it with the potatoes and cut off a small corner of the bag. Pipe the potatoes into piles of swirls about 2 inches wide but spaced apart where the sides do not touch. They won't pick up the browning on the edges quite the same as the rosettes, but they do still make for a pretty presentation. I love Duchess Potatoes!
Here's how to make them.
Recipe: Duchess Potatoes©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings
- One recipe of my Mashed Potatoes, or your favorite recipe
- 2 eggs, beaten
- 2 tablespoons of butter, melted
- Paprika, for garnish
Preheat oven to 400 degrees F. Make a batch of mashed potatoes and allow to cool enough to handle, about 10 minutes. Stir in the egg; mix well. Spoon into a decorating bag fitted with an extra large star tip, butter a baking sheet and pipe out 2 inch wide rosettes onto the baking sheet, making sure that they do not touch. Can also pipe into individual ramekins. You can get fancy with the piping or just make a nice rosette. Drizzle with the melted butter and sprinkle with paprika. Bake at 400 degrees until the F edges begin to lightly brown, about 15 to 20 minutes.
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