I remember
having these delicious potatoes years ago; I think they were popular in the
40’s and 50’s, after they appeared in a French cooking book by Escoffier in
1938. I can see why.
I steamed my
potatoes – they don’t get soggy like boiling them – then made up the recipe in
the morning. About 15 minutes before lunch, I baked them off and my
husband was surprised at how delicious they were. They were heated
through too, even though I had stored them in the refrigerator until I was
ready. I did get out my pastry bag and an extra-large 4B star tip and
made them a little fancy. If you have trouble filling your pastry bag,
put it in a large glass. This recipe will go in my regular rotation.
I can see doubling the recipe, and serving them on a nice heated platter
for guests.
Duchess Potatoes
1 ¼
pounds Potatoes -- Russets peeled and quartered
½ teaspoon Salt
2
tablespoons Butter
Salt
Pepper
1-2
tablespoons Milk
1
large Egg
2
tablespoons Butter -- melted
In a covered
medium saucepan, cook potatoes and 1/2 teaspoon salt in enough boiling water to
cover for 20-25 minutes or until tender; drain.
Mash
potatoes with a potato masher or beat with an electric mixer on low speed.
Add 2 tablespoons butter. Season to taste with salt and pepper.
Gradually beat in enough of the milk to make the mixture light and
fluffy. Cool slightly. With mixer at low speed, beat in egg.
Preheat oven
to 450°. Grease a 15 x 10 x 1" jelly roll pan. Using a pastry
bag with a large star tip, pipe 4 mounds onto the baking pan (or spoon mounds
onto the baking pan.)
Drizzle
mounds with 1 tablespoons melted butter. Bake for 10 to 12 minutes or
until lightly browned.
To make
ahead: Prepare through step 3. Cover with plastic wrap. Chill
in the refrigerator for up to 4 hours. Drizzle with butter and bake as
directed.
4 servings
2012 Cost:
68¢ or 17¢ per serving.
"Better
Homes and Gardens Our Best Recipes p132"
It's been a long time since I've made these - I will have to try them again. Thanks!
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