Strain out the excess water … Place potatoes in a large pot and cover with cold water. I had some occasional potato lumps that would temporarily clog my pastry bag, so next time I’ll mash longer while potatoes are hot (read that tip in another comment thread). BTW, always, always warm any milk or cream being added to mashed potatoes or they will be gummy, grainy and lumpy.And be sure to put your potatoes through your ricer while they are still warm/hot. The key is to make your mashed potatoes a little less creamy so they can hold their shape while piping. You may bake these directly from their frozen state, but increase the bake time by about 10 or 20 minutes, and do a sacrificial one to see that it’s nice and hot in the middle instead of frozen! Add the butter and let it melt. This classic People will think you fussed making these perfect for the holidays. I’m pregnant and just checking. Made these for Easter dinner last night they were really great, I would make them many more times, thank you , Lori, Made these tonight as a side with Christmas dinner. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting. – So easy and pretty too. Read more about our affiliate linking policy. If that’s the case, tent the pommes duchesse with foil to keep the nice brown outsides from getting too dark. They were delicious and very impressive! The yolks here, once the piped potatoes are baked, helps create that brown crust on the ridges, and also give the potatoes a texture that’s a bit rich and slightly puffed, like a cake. I found that to get the potatoes smooth enough to pipe they were a bit overworked and gummy. Sorry to hear about the gummy potatoes. Even poorly piped, they were so pretty and tasty. Mine got too volcano-like in shape resulting in browning in the centers mostly. I’m so glad you and your family liked them Denise! I bet Elise used a brush with natural bristles. Once everything is incorporated, add salt to taste and the egg yolks. Duchess potatoes are a rather precious way of serving mashed potatoes; they’ve been piped in decorative swirls, usually formed into individual portions, painted with butter, and browned in the oven. Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Did you know you can save this recipe and order the ingredients for. While they do require patience and a few extra steps, they are totally worth it, if you are looking to impress your family or dinner guests. I thought they were a bit labor intensive. I typically use Russet potatoes when making these beautif… Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Chilling would help potatoes withstand brushing? And while I had beautiful sharp edges from piping, when I brushed on melted butter the edges softened and the look is not as pretty. Hey guys, I’ve tried this recipe a few times and my potatoes just appear to melt into a blob!??! Put them in a 425°F oven 20 minutes before serving to brown.” Hope that helps! To do this you can use a potato masher, hand mixer, or a potato ricer. I know it’s not a gourmet chef move, but you could try spraying the potatoes with cooking spray (not nonstick baking spray, which has flour), which would not add much flavor, though it would preserve the shape of the piped potatoes. But they looked so much more elegant than a spoonful of mashed potatoes and once I tasted them I said ‘never mind, will definitely be making these again. This dish is excellent for any day of the week, and the potatoes are especially convenient for holiday dinners. Thank you. Bring to the boil, reduce the heat and simmer gently for 30min until completely tender and a knife can be inserted with no resistance. Or just skip the piping all together and spread the mashed potatoes into a casserole dish, create peaks on the surface with the tines of a fork, and bake. salt. russet potatoes (about 4) ; 4 tbsp. Smoky Cheesy Mashed Baked Potatoes - from Picky Palate, Baked Garlic Mashed Potatoes with Herbs - from Andrea Meyers. Garlic Duchess Potatoes: Toast garlic in a skillet (or roast whole bulbs of garlic in the oven), peel, … Who is the duchess for whom these potatoes are named? All of that browning on the edges really makes a difference, doesn’t it? can you not freeze them and just put them in the refrigerator and then in the oven? You can omit them from the potato mixture if you like, but I say leave them in, and if you want an egg wash on them before they bake, just crack an extra egg. Meanwhile saute garlic in butter in a small saucepan. You may brush them either before freezing, or just before baking (I’d do before freezing, since I would probably forget the butter topping otherwise). Brush the tops of the potato with the remaining beaten egg; bake in preheated oven for 25 to 30 minutes, or until golden-brown. Hi Toni, I don’t remember off hand how many piped potatoes this makes, and it would vary depending on the size of the piped potatoes. Preheat the oven to 425°. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. I sorta dabbed melted butter on to preserve texture design. unsalted butter, softened 2 egg yolks, plus 1 whole egg mixed with 1 tsp. Hi Amy, do you have a silicone pastry brush? Hi John, I would mix in a little less butter, and maybe increase the heat of your oven to 450°F. Should they still be frozen before baking, or let them thaw first? I haven’t made but would like to know if these could be made with premade mashed potatoes and then add the eggs yolks and other spices. Line a baking sheet with baking parchment and brush over a little vegetable oil. If so, it would be a great “make-ahead dish”. You are thinking on the right track–piped pommes duchesse freeze beautifully! Thanks for waiting. It’ll make them pretty smooth, and be so much better than instant flakes. The browned parts taste great, so you want to maximize them. Love the way the handles feel as I use them. I see, thank you very much! Reduce heat … Duchess potatoes are made by boiling potatoes until tender, then mashing them with butter, dairy (in the form of milk, half-and-half, or cream), and egg yolks. Hi Deborah! Without the eggs mixed into them, they are more like baked mashed potatoes (which are tasty for sure, but not nearly as special). In a large pot, cover potatoes with cold salted water by 2 inches. Next time I might chill briefly before basting with butter to try to hold the shape. Preheat oven to 425°F. I also used a potato ricer, so no lumps, and no over mashing. Could you freeze the potatoes after you’ve piped them onto the baking sheet? 5 Pipe onto a baking sheet, brush with melted butter: Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Let the potatoes cool for 5 minutes then add the butter, salt, pepper, nutmeg, and cream. Place potatoes in a large pot and pour in water to cover by 2"; season with salt. But if you want to keep with the traditional French theme here, you can’t go wrong with glazed carrots or green beans with almonds. And you could try letting the piped potatoes harden off in the fridge before brushing, that might help, too. I’m hoping that when baked, givens the egg in them, that they lighten a little. We don’t have a recipe on the site (yet! I made this and they came out perfectly! Pipe 1/2 cup mounds of potato … I used a large open-star piping tip and disposable pastry bag. Hi, Falguni! Do u have an alternate recepie I can use. Please do not use our photos without prior written permission. Step 1, Boil the potatoes: Place potatoes in a medium to large pot (3 qt) and cover with a couple inches of cold water. These are awesome and a great way to get my husband to eat mashed potatoes. Ingredients. Bring to a boil over … Drain well and leave to steam-dry in the pan for 2 mins. Remove from heat, stir in half and half then pour mixture into a bowl. Bake the potatoes for 15-20 mins until golden-brown and crisp. So many fun variations to try in the future. I think it might have something to do with the butter. I love these potatoes, I use my ricer to make them, and heat the butter and heavy cream in the pan before I begin to rice, come out perfect every time, thank you Elise. After the potato mixture has cooled, you can then add more butter to it. All photos and content are copyright protected. In a large pan, cover potatoes with cold, salted water. Done this several times now, using casserole dish. Give it a shot! Thank you for the excellent recipe. thanks!! Duchess potatoes. Simple and really nice. Thank you! Next time I’ll make wider browning surfaces to increase crunch browned bits. The silicone ones are easy to clean, but can be a little clumsy. Duchess Potatoes ~ pillowy soft mashed potatoes piped into swirls, drizzled with butter and baked to golden, puffy perfection. You will transfer the mashed potato mixture to a piping bag that has a ½-inch star tip. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Usually the mention of “piping” is enough to send me running to the hills. Good quality too. 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