Duchess Potatoes
Kick your potatoes up a notch and wow guests with this yummy duchess potatoes recipe. Make ahead and bake when you are ready. Easy-peasy!
Servings 8 16 bites
Ingredients
- 2 ¼ pounds russet potatoes peeled and cut into 1 to 2" pieces
- 4 tablespoons butter
- ¼ cup heavy cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch nutmeg optional
- 3 large eggs beaten
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Fit a large piping bag with a ½-inch star tip and set aside.
- Set a pot of water over high heat to boil. Add the potato pieces to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.
- Drain the water and puree the warm potatoes with an electric mixer or hand masher (aka potato masher). Mix in the butter, cream, salt, pepper and nutmeg (if using) until smooth. Mix in the eggs until well-combined.
- Transfer mixture to piping bag and pipe into little mounds (about 2 ½" wide by 2" tall) a couple of inches apart on the prepared baking sheets. Bake until golden brown on the edges, rotating the baking sheets in the oven as necessary, about 15 minutes total.
- The potato mounds can be prepared and stored in the fridge up to 24 hours in advance before being baked, although you may need to increase the baking time since they are starting out cold.
Notes
Alternatively, you can use Yukon Gold potatoes.
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Duchess Potatoes
Amount Per Serving
Calories 209
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 107mg36%
Sodium 381mg17%
Potassium 568mg16%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 405IU8%
Vitamin C 7.3mg9%
Calcium 35mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.