Duchess Potatoes
Try this Duchess Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 egg yolks
- 1/4 tsp nutmeg
- salt and pepper to taste.
- 5 large russet potatoes (peeled and diced)
- 4 tbs butter (i use salted butter)
- 1/2 cup half n half
- 1/3 upshredded cheddar cheese (optional)
- Carbohydrate 1.491695 g
- Cholesterol 419.56 mg
- Fat 9.223305 g
- Fiber 0.114399995803833 g
- Protein 5.42452 g
- Saturated Fat 3.39001 g
- Serving Size 1 1 recipe (35g)
- Sodium 171.44 mg
- Sugar 1.37729500419617 g
- Trans Fat 0.39338 g
- Calories 111 calories
Preheat oven to 400 degrees.Place peeled/diced potatoes into a large stove-top pot and cover with water and lots of salt.Boil potatoes on high for 15 minutes or until they are fork tender.Drain potatoes; mash potatoes with butter, half n half and slowly mash in the egg yolks.Add salt, pepper and nutmeg.Fold in cheddar cheese.Place the mixture into a piping bag with a tip (you can also use a zip top bag by cutting off a small corner and using a decorative tips.Pipe potatoes onto a cookie sheet covered with parchment or a non-stick baking mat.Cook for 20-30 minutes until they just start to turn brown. (I watch them carefully at the 20 minute mark.)Remove from oven and cool for 5 minutes.
