Wednesday, March 5, 2014

Duchess Potatoes

These are absolutely beautiful, they look so fancy and yet are so easy to do.  When making these make sure that you smoosh them really well.  You need to have NO lumps at all or else you won't be able to pipe them and will have a huge mess. Enough about the beauty of these lets talk about taste.

I loved that these had a crunchy exterior while the inside was soft.  The parm adds a depth of flavor that really works well with the rest of the ingredients, it gives this dish a little something special.  Hubby the kids and I all loved these and I will make them again for sure.

2 pounds baking potatoes
½ cup butter, plus additional for topping
salt and pepper, to taste (1 tsp garlic salt and 1/4 tsp pepper)
1 large egg
Parmesan Cheese (I added this ingredient because cheese makes everything amazing, I just sprinkled a bit on the top before I popped it in the oven.)

Preheat oven to 400˚.
Line a baking sheet with parchment paper
Peel and quarter potatoes and place in a large pot of boiling water.
Cook until fork tender (time will vary by size of the potatoes).
Drain and transfer to a large bowl.
Add butter and seasonings and mash potatoes well.
Allow mixture to cool for 10-15 minutes, until potatoes are not hot to the touch, then mash in the egg until potatoes are smooth.
Transfer potatoes to a piping bag fitted with a large star tip.
Pipe potatoes onto baking sheet to form swirling peaks (about 2-inches across).
Brush gently with additional melted butter.
Bake for 15-20 minutes, or until golden brown.  Serve hot.

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