Duchess Potatoes. One of the most popular dishes for special occasions or perfect for accompanying a dinner in sweet company.
Crispy on the outside and soft on the inside, they are a side dish, simple to make, suitable to accompany both meat and fish main courses.
A delicious, economical side dish that uses few high-quality ingredients.
They are perfect for accompanying meat and fish main courses and are a convenient solution for buffets and standing dinners because they are easy to serve and eat, as long as they are enjoyed freshly baked, nice and hot.
Duchess Potatoes are delicious on their own but can also be enriched with various spices, herbs, or even cured meats or cheeses.
They are delicious, inexpensive, and a valid and tasty solution for recycling leftover boiled potatoes.
To make this dish, it is very important to use potatoes that are white and floury to best appreciate the play of textures between the crust and the filling, enjoy these delightful tufts while still warm.
Here are all the secrets and tips for preparing Duchess Potatoes.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 163.44 (Kcal)
- Carbohydrates 13.98 (g) of which sugars 1.08 (g)
- Proteins 5.20 (g)
- Fat 9.83 (g) of which saturated 6.23 (g)of which unsaturated 3.55 (g)
- Fibers 2.28 (g)
- Sodium 371.21 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Duchess Potatoes
- 1.3 lbs white potatoes (floury)
- 3.5 oz Parmigiano Reggiano DOP
- 2 egg (one whole and one yolk)
- 3.5 oz butter
- salt
- nutmeg
- to taste pepper
Tools
- 1 Baking dish
- Parchment paper
- 1 Pot
- Potato masher
- Piping bag
- 1 Bowl
Preparation of Duchess Potatoes
Boil the potatoes in boiling water for about 30 minutes.
(Cooking time may vary depending on the size of the potatoes, do the fork test).
As soon as the potatoes are ready, peel them and pass them through a potato masher.Collect the mashed potatoes in a bowl and form a well in the center.
Add the butter cut into small pieces, salt, pepper, nutmeg, and grated Parmesan cheese.
Mix the mixture with a wooden spoon until you get a firm and dry dough.
Now incorporate the whole egg and the slightly beaten yolk.
Mix everything well until you form a smooth and homogeneous mixture.
Put the mixture in a piping bag with a star tip.
Place a sheet of parchment paper on the baking dish.
On the tray, create small tufts of mixture forming the classic decorated shape.
Space the tufts a few inches apart.
Bake the Duchess Potatoes in a preheated fan oven at 392°F and bake for about 15/18 minutes.
Once ready, Duchess Potatoes should be golden and slightly crispy on the outside.
Serve them hot.
Enjoy your meal.
Tips
Duchess Potatoes can be consumed hot.
Once ready, I recommend consuming Duchess Potatoes immediately. I do not recommend preparing them in advance but working them hot in all phases of the recipe: when cooled, they become sticky!
Better not to reheat them in the microwave to preserve their crispy crust.
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FAQ
Can I add something to the mixture?
I kept the Duchess Potatoes simple, but you can enrich them with finely chopped ham or bacon, aromatic herbs or fontina cheese!
Can I freeze them?
If you want to freeze them to have them available when needed, place the tray with the duchesses in the freezer for about 30 minutes. After this time, each potato duchess will have hardened and can be removed from the parchment paper and then placed inside freezer bags. Close the bag and store in the freezer until you decide to consume them. At that point, you can place them on a tray and cook them directly, leaving them in the oven for about 5 more minutes than the time indicated.
