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Duchess Potato Recipes
GETTING READY 1. Peel and mash potatoes. 2. Grease a baking sheet with butter. 3. Preheat the broiler MAKING 4. Measure 4 cups and add to a large mixing bowl. 5. Add butter milk egg yolks nutmeg pepper salt into potatoes and blend well using a wooden spoon to
In a large mixing bowl or a small mixer bowl combine warm potatoes cream or milk 2 tablespoons butter or margarine egg salt nutmeg and pepper. Mash with a potato masher or beat with an electric mixer on low speed till smooth. Line a baking sheet with waxed
GETTING READY 1 Preheat oven to 400 F. 2 Lightly butter a baking sheet. MAKING 3 In a pan put the potatoes with enough cold water to cover. 4 Bring to a boil. 5 Lower the heat and cover. 6 Simmer approximately for 1 hour until completely tender. 7 Drain well.
GETTING READY 1. Peel potatoes. 2. Preheat oven to 350 Fahrenheit when ready to bake. MAKING 3. In a saucepan boil potatoes in water until soft drain. 4. In a medium bowl mash potatoes and add egg yolk low fat spread salt and pepper mix and beat until mixture
A truly magical recipe for Duchesse Potatoes not only looks nice but also tastes great Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Mark this Duchesse Potatoes or else you will later regret.
GETTING READY 1. Preheat oven hot to 400 425 F. MAKING 2. Rub hot potato through a sieve. 3. In a saucepan melt butter. 4. Mix beaten egg yolks and hot milk. Beat well to combine. 5. Spoon into a forcing bag with a star vegetable forcer. 6. Pipe in piles on a
Duchess Potato Mixture
Place the potatoes in a saucepan. Pour over enough water to cover the potatoes and add 1 teaspoon of the salt. Bring the water to the boil over high heat. Reduce the heat to low cover the pan and simmer for 20 to 25 minutes or until the potatoes are soft.
In a deep 2 quart heat resistant non metallic casserole place potatoes and hot water to cover. Sprinkle with the 1 tea spoon salt. Heat uncovered on full power 24 to 28 minutes or until potatoes are fork tender. Drain excess water. Partially mash potatoes with
Place the potatoes in a medium saucepan. Add cold water to cover and bring to a boil. Reduce the heat. Cover and simmer about 30 minutes or until tender when tested with a fork. Meanwhile in a small bowl combine the egg whites and buttermilk. Set the egg
1. Peel and boil potatoes till tender. 2. Strain and mash or sieve. 3. Stir in the fat into the hot sieved potatoes. 4. Mix well add beaten egg and milk. 5. Add seasoning. 6. Fill forcing bag and squeeze mixture out on to a greased baking sheet in the shape of
GETTING READY 1.Preheat the oven. MAKING 2.Sieve the potatoes and blend with butter so that they form into a puree. 3.Add warm milk to make the mixture slight y soft. 4.On the baking sheet pipe the mixture in form of pyramids. 5.Bake until golden. SERVING 6
Place potatoes in a Dutch oven or large kettle and cover with water bring to a boil. Reduce heat cover and simmer for 20 25 minutes or until tender. Drain. In a large mixing bowl mash potatoes. Beat in the eggs 6 tablespoons of butter dill salt pepper and
Billed Duchess Potatoes
1. Peel the potatoes and boil in the usual way. 2. Drain well and leave to dry off over a low heat. 3. Mash or sieve the potato to remove all lumps. 4. Break the egg into a cup and beat with a fork. Add to the potatoes reserving a little for glazing. 5. Season
MAKING 1 In a pot of salted boiling water add the potatoes. Cook for 15 minutes or till they turn tender. 2 Drain the potatoes. 3 Transfer the potatoes into a pan and shake over low flame till they dry completely. 4 Add the potatoes into a large bowl. Add milk
Preheat the oven to 400 F. Butter a baking sheet. Peel and quarter the potatoes. Cook the potatoes in boiling salted water until tender. Drain. Return the potatoes to the pan and shake over low heat until dry. Force the potatoes through a ricer or mash
MAKING 1 In a large mixing bowl mash potatoes and put in the remaining ingredients. Whisk well until smooth and free of chunks. 2 Fill the mixture in a piping bag with a star vegetable nozzle. Also line a baking sheet with a parchment paper. 3 Now swirl out
Cook potatoes celery and onion covered in large saucepan with water until tender. Drain well. Preheat oven to 400 F 200 C . Assemble Power Puree N Ricer accessory. Process potatoes celery and onion at HIGH into large bowl. Add remaining ingredients and mix
Pare potatoes cut into large pieces. Heat 1 inch salted water 1 2 teaspoon salt to 1 cup water to boiling. Add potatoes. Heat to boiling reduce heat. Cover and cook until tender 20 to 25 minutes drain. Shake pan gently over low heat to dry potatoes. Mash
Prepare and cook the potatoes as for Boiled Potatoes. Put through a sieve. Mash with the fat beaten egg and sufficient cream to give a smooth mixture which stands up in soft peaks when drawn up with the wooden spoon. Season well and add grated nutmeg. Pipe
Easy Duchess Potatoes
Pare potatoes cut into large pieces. Heat 1 inch salted water 1 2 teaspoon salt to 1 cup water to boiling. Add potatoes. Cover and heat to boiling reduce heat. Simmer until tender 20 to 25 minutes drain. Shake pan gently over low heat to dry potatoes. Mash
1. Peel the potatoes and cut into even sized pieces. Place in a saucepan of cold salted water. Bring to the boil and cook until tender. Sieve put through a vegetable mill or mash very smoothly. 2. Mix the dried egg with the water and milk to a smooth cream.
Peel boil and mash the potatoes. Beat in the egg yolk butter and seasoning. Pipe in large rosettes on a baking tray. Brush with beaten egg and bake at 425 F Gas Mark 7 until golden.
Duchesse Potatoes is an amazingly delicious recipe which you will enjoy with your family and friends. If you loved it do share it with your friends also 1. Peel the potatoes and cut in half. Cook in boiling salted water to cover until soft but still firm. 2.
Nutmeg Flavored Duchesse Potatoes
Cook the potatoes in boiling water until they are tender. Drain well then sieve to make a smooth puree. Add the milk butter and half the egg and beat well. Put into a forcing bag and pipe onto a greased baking sheet. Brush with the rest of the beaten egg then
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