Everyone loves mashed potatoes, but if we’re totally honest, they can be kind of boring. And not exactly pretty.
So what’s the solution? Duchess potatoes. Just add some eggs to your mashed potatoes, squirt them out of a pastry bag and pop them into the oven for a classic French dish that’s crispy on the outside and creamy on the inside.
- 4 large Russet potatoes, peeled, quartered
- 2 eggs, large, beaten
- 7 tablespoons butter, melted
- 1 1/2 tablespoons dill, fresh, chopped
- 1 tablespoon flat leaf parsley, chopped
- 1 teaspoon garlic powder
- To taste salt and Pepper
- 3 tablespoons Parmesan cheese, grated
- 1/2 cup or more of heavy cream (to get desired consistency)
- 1/3 cup butter melted
- 1 In a large saucepan, cook the potatoes in boiling water until fork tender, about 25 minutes.
- 2 Drain and place in a large mixing bowl to cool, about 20 minutes.
- 3 Add in eggs, butter, dill, parsley, garlic powder, salt, pepper and Parmesan cheese. Then blend well and add cream a little at a time until it is smooth. Taste for seasoning and adjust if needed.
- 4 Spoon the potato mixture into a pastry bag with a large star tip, then pipe onto a baking sheet or sheets.
- 5 Melt remaining butter and drizzle on top, then bake in a preheated oven at 400 degrees for about 20-25 minutes or until golden brown.