This English version of Duchesse Potatoes is pure heaven on a plate. An ideal accompaniment for roasts. They’re freezable, too.

Duchesse Potatoes

Duchesse Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: British
Serves: 4 servings
Ingredients
  • 1 1/2 pounds (675 g) Russet potatoes
  • salt and pepper
  • 2 ounces (50 g) unsalted butter or blended butter
  • 1 egg, plus beaten egg to glaze
  • parsley sprigs to garnish
Instructions
  1. Preheat the oven to 400°F, 200°C, or gas 6,
  2. Peel and quarter the potatoes. Cook the potatoes in boiling salted water for 20 minutes or until tender.
  3. Drain and mash. Beat in the butter or blended butter, egg and seasoning. Set aside until cool enough to pipe.
  4. Fit a piping bag with a large star nozzle. Place the potato mixture in the piping bag and pipe rosettes on to a greased baking tray.
  5. Brush the rosettes with the beaten egg and bake in a moderately hot oven for 25 minutes or until golden.
  6. Arrange in a warmed serving dish and garnish with parsley sprigs. Serve immediately.
Notes
Freezer Tip
These can be frozen uncooked. Pipe on greaseproof paper. Freeze on the trays until solid, then pack in rigid containers.
Nutrition Information
Serving size: per serving Calories: 255

 

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.