Duchess Potatoes...an Elegant Side Dish

Duchess Potatoes...an Elegant Side Dish A fancy name for some easy-to-do potatoes. They really aren't hard to make, but they sure add an elegance to your dinner menu.

Duchess potatoes are just a seasoned purée of mashed potato and egg. It is piped from a piping bag onto a baking sheet, in a mold or even as a topping on a dish. It usually takes a variety of shapes and forms. Its nice to pipe them on a lightly greased baking sheet...the potatoes sort of form a nice crust. You can then lift them off the baking sheet and serve them with your favorite dish. Check how neat these are. This time around, I opted to pipe my potatoes in a ramekin. That's only because I saw how cute they were here. They were beautiful! You can season your potatoes with a bit of milk, half and half, or even cream...but be aware that the liquid can make the potatoes not keep its shape. You can likewise omit the cheese, if you like.If you were looking to make something different this Christmas, try making these. These potatoes are a bit drier than regular mashed potatoes(if you don't use any milk)...kind of like a baked potato. The outside of the potatoes sort of form a crust. Hope you have fun with the various shapes you can create...Next time, I think I would love to add some chives...

You will need: You can easily double, triple recipe

1 ex-large russet potato (the big kind~ from Costco)

1 egg

1/3 cup pepper jack, monterey jack or your favorite cheese

1-2 TBS butter

1/4 tsp paprika

1/4 tsp water

salt and pepper to taste

some milk, half and half, or cream*(optional...i didn't use)

sprinkle of parsley

nutmeg, optional

Directions:

Peel potatoes and add to pot with some salt. Bring to a boil. Cook until for tender.

Preheat oven to 375 degrees F. Mash potatoes while hot, making sure it it nice and smooth. Add butter and cheese to potatoes while it is still hot. Mix thoroughly and taste for seasoning. Mix in beaten egg.

Snip one bottom-end of the plastic zip bag about ¾-inch across. Add the potato mixture to the bag and squeeze the top in order to force the mixture through the hole in the bag. Pipe the potatoes into the ramekins going in a circular motion. Pipe until the ramekin is filled about 1 inch above the rim. Repeat until all the bowls are filled.

In the small bowl, add the paprika and water to make into a paste. Using the pastry brush, lightly brush the edges of the potatoes.

Alternately, you can use a piping bag with a star tip. I sprinkled a bit of the paprika into potatoes before I piped the potatoes using the star tip. Sprinkle the top with chopped parsley. Bake in preheated oven for 20-30 minutes or until the edges are lightly brown...keep an eye on them. They are best served hot.