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Duchess Potatoes

A great choice for entertaining, Duchess Potatoes are cooked potatoes that are blended with egg yolks, butter and cream, piped into a decorative shape and baked.  Serve with beef tenderloin or a pork roast for an impressive meal.

All You MARCH 2009

  • Yield: 8 Servings
  • Cost Per Serving:$.36

Ingredients

  • 3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
  • Salt and pepper
  • 1/2 cup heavy cream, warmed
  • 5 tablespoons unsalted butter, cut into pieces
  • 2 large egg yolks

Preparation

Preheat oven to 425°F. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20 to 25 minutes. Drain.

Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1 tsp. salt and 1/2 tsp. pepper. Mix well.

Line 2 baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe decorative swirled mounds about 2 inches in diameter and about 2 inches apart. Bake until tops are lightly browned, about 20 to 25 minutes.

Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 14g
  • Saturated fat: 8g
  • Protein: 5g
  • Carbohydrate: 37g
  • Fiber: 3g
  • Cholesterol: 92mg
  • Sodium: 164mg
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Duchess Potatoes Recipe

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