duchess potatoes = the thanksgiving “spuds” winner!
Have you ever made Duchess potatoes?
So now I’m torn.
I swore that those crash potatoes were going to be THE Thanksgiving potatoes this year.
I do love a good mashed potato. And when I saw these piped, swirled beauties – and learned that they could be frozen ahead of time – well, I had to give them a try.
Duchess potatoes are little more than mashed potatoes that are piped or spooned into individual mounds prior to baking. I imagined a lovely combination of crispy outside and tender, fluffy inside, and I was not wrong.
I made a small test batch (shown here), to: a) see how we liked the taste compared to traditional mashed, and b) confirm that they could, indeed, be frozen ahead of time with no decline in texture or flavor.
To start, they were very easy to make. Simply boil up a pot of cubed, peeled potatoes, mix with some butter and cream and pipe out into mounds.
I only baked up half our small batch, in case I wanted to make some tweaks to the baking process. And while they were hot enough after 10 minutes in the oven I wanted them to be more browned on the outside. This was easily addressed by cranking the oven up to broil and keeping an eye on them.
We agreed that they were as good as mashed but I felt they were missing something.
So I am sharing THIS recipe which has the addition of finely grated Gruyere – though I imagine Swiss or cheddar would be delicious too.
I still love those crash potatoes but I think these are more appropriate for next Thursday.
What will you be serving?
6 medium russet or Yukon gold potatoes, peeled and cut into chunks
6 tablespoons butter, melted and divided
1/2 cup grated Gruyere cheese
1/4 cup heavy cream
salt and pepper
chopped chives, for sprinkling
Line a baking sheet with parchment paper.
Place the potatoes in a large saucepan and fill with salted water to cover by an inch. Bring to a boil and simmer for 20 minutes or till potatoes are easily pierced with the tip of a knife. Drain and cool slightly.
Transfer to a bowl and add 4 tablespoons of the butter, the cheese, cream and salt and pepper. Mash thoroughly (at this point you can pass the potatoes through a ricer if you like).
Transfer the mixture to a piping bag fitted with a star tip. Pipe swirled mounds onto your prepared baking sheet. Freeze till frozen, then transfer to a ziploc bag.
Pre-heat the oven to 400 degrees Brush the potatoes with the remaining 2 tablespoons melted butter. Bake for 10 minutes, then raise the oven temperature to broil. Broil till golden brown. Remove from oven, sprinkle with chopped chives and serve immediately.
This delicious recipe brought to you by Sheri Silver