The duchess potato kisses filled with tuna cream are a clever and very quick recipe, a perfect appetizer for Christmas, Christmas Eve, New Year’s Eve, and New Year. When we celebrate Christmas at grandma’s house, duchess potatoes are never absent, and this time, I wanted to revisit the original recipe by making a savory version of lady’s kisses. The potato kisses are very tasty and filled with a creamy filling of tuna and cheese; you can also make various fillings with different flavors (replacing the tuna with smoked salmon, olives, or whatever you prefer). You absolutely have to try them because they are not only cute but also super delicious and very appetizing, ideal for an appetizer, and they’re also great cold!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 26.5 oz potatoes (already peeled)
- 2.6 oz parmesan cheese
- 2.6 oz butter
- 3 egg yolks
- to taste salt
- to taste black pepper
- to taste nutmeg
- 4.4 oz cream cheese
- 1.8 oz tuna in oil (drained weight)
- to taste black pepper
- to taste chives
Steps
The potato kisses are very simple and quick to prepare. First, peel the potatoes, cut them into chunks, and put them in a pot with cold water. Bring to a boil and let them cook for about ten minutes, perform the fork test to check for doneness.
Drain the potatoes well, place them in a bowl, and mash them with a fork. Add the butter at room temperature in small pieces, the egg yolks, grated parmesan cheese, salt, black pepper, nutmeg, and mix all the ingredients well. Transfer the mixture to a piping bag with a star nozzle.
On a non-stick baking sheet (or lined with parchment paper), make small mounds of potatoes, just like when making duchess potatoes (in this case, however, wider than they are tall).
Bake the potato mounds in a preheated oven at 350°F for about 20 minutes; they should turn golden. Meanwhile, prepare the filling: in a bowl, combine the cream cheese, drained tuna, black pepper, chives, and mix everything together.
Fill one potato mound with a bit of tuna cream and close it with another mound. Proceed this way to make all the potato kisses. I used a piping bag for a cleaner job, but you can also use a teaspoon or a knife.
The potato kisses are ready to be served.
Advice:
The potato kisses can be stored at room temperature for a few hours or in the fridge for a couple of days. If you want to prepare them in advance, you can make them and keep them in the fridge. Or, if you don’t want to serve them cold, make the duchess potatoes and the cream the day before, then heat the potatoes and fill the kisses just before serving.
More Christmas appetizer recipes HERE
More kiss recipes HERE
