duch*ess Potatoes Appetizer Recipe (2024)

Appetizers | Recipes | Sides

November 11, 2019November 15, 2019

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This potato recipe is sponsored by Idaho Potatoes Commission. All opinions are my own.

Easy to make duch*ess Potatoes recipe, they’re gorgeous!

Mashed potatoes are one of the most basic and yet satisfying comfort foods. And thanks to the French, they have elevated our favorite side dish to become something not elegant but also delicious.

What are duch*ess Potatoes?

They are basically a mixture of mashed potatoes combined with egg yolks, a nice bit of butter (again, thanks to the French), then seasoned with salt, pepper, and finished off with a dash of grated nutmeg.

Why are they called duch*ess Potatoes?

I found this information very informative from Culinary Lore.

Dishes garnished with duch*ess potatoes are calledà la duch*esse. The French term for duch*ess potatoes ispommes duch*esse.
duch*ess potatoes can be used to top a casserole, and they go great with steak or beef Wellington. When shapes are used, they are typically piped onto a baking sheet to be baked in the oven before serving.
The termà la duch*essemay also refer to a dish containing tongue and mushrooms in a Bechamel sauce, or to various pastries containing an almond mixture, as well as to other baked filled items.
See Also
Should I Go To Culinary School? - Savory Simple: A Recipe Blog 90+ Vegetarian Pumpkin Recipes Homemade Biscoff (Belgian Speculoos Cookies) Recipe Oscar Relish Recipe- Suprising Condiment!
Culinarylore.com

What is the best potato variety to use for this potato recipe?

For me, my go-to potatoes are Idaho Potatoes, and I’m never without a stash of them in my pantry.(To make sure you are enjoying the best quality potatoes for your recipes, look for the certified grown in Idaho label. And this potato side dish loves being made with Idaho Potatoes.) You should use a fluffy potato variety, such as the russet, which is what I used in this recipe. I don’t recommend a waxy potato variety because a waxy potato would be too sticky and you would end up with a sticky mashed potato base that would not pipe well for this recipe.

For more great ideas and recipes, visitwww.idahopotato.com.

Other tasty side recipes to try for the holidays:

Roasted Asparagus with Prosciutto
Perfectly Roasted Potatoes
Asparagus Mushrooms with Prosciutto

How to make duch*ess Potatoes

Yield: 6 - 8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Elegant yet simple to make, duch*ess Potatoes are beautiful served as a side dish, appetizer, or even used to alongside a tasty beef wellington.

Ingredients

2 - 3 pounds Idaho Russet Potatoes, peeled and diced into 1-inch cubes
4 tablespoons cold unsalted butter, plus 2 tablespoons melted
4 ounces cream cheese, softened
4 large egg yolks
1/4 cup milk
Salt and pepper, to taste
1 teaspoon dried thyme, optional

Instructions

In a large pot, add the potatoes and cover with cold water by about 2 inches. Bring to a boil, reduce to a simmer and cook until tender and easily pierced with a fork, about 15 - 20 minutes. Drain in a colander, and allow them to steam for about 5 minutes. Return them to the pot, or place in a bowl of a stand mixer.
Add the 4 tablespoons of butter, and with a potato masher, mash until smooth or if using a stand mixer with a paddle attachment, mix on low speed until smooth. Season with salt and pepper. Add the cream cheese, milk, egg yolks, and thyme (if using), mix until well combined. Do not over-mash or your potatoes will end up with a gluey consistency.
Preheat oven to 425°F. Line a baking sheet with parchment. You can either use a spoon to dollop the mixture or use a piping bag fitted with a large star point and pipe into equal portions on the baking sheet, about 2 inches apart.
Brush the potatoes with the melted butter, and bake in the preheated 425°F oven for about 18 - 20 minutes or the peaks start to turn golden.

Notes

To save on time, prepare recipe ahead of time, pipe and then refrigerate. Then pull out of the refrigerator to bake in a 425°F oven 20 minutes before serving.

I served my duch*ess Potatoes with a pile of crispy shallow fried shallot rings. To make, thinly slice shallot. Heat 2 - 3 tablespoons of olive oil in a small frypan until hot. To test if the oil is hot enough, add one small piece of shallot and once it starts to bubble, add in the remaining sliced shallots. Gently stir around occasionally. Fry about 2 minutes or until just starting to turn golden. Remove and drain. They will crisp up as they cool.

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Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 263Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 132mgSodium: 102mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 8g

Stacey Doyle

Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.