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Ingredients
| salted butter |
| russet potatoes: 12 whole potatoes (peeled) |
| 2% milk: 1 cup |
| salted butter: 1/2 cup |
| salt: 1/2 tsp |
| black pepper: 1 dash |
| eggs: 4 (beaten) |
Duchess Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- Cut potatoes into large pieces if desired.
- Heat 1 inch water to boiling in Dutch oven.
- Add potatoes.
- Cover and heat to boiling; reduce heat.
- Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain.
- Shake pan gently over low heat to dry potatoes.
- Heat oven to 425ºF.
- Grease cookie sheet.
- Mash potatoes until no lumps remain.
- Beat in milk in small amounts.
- Add 1/2 cup butter, salt and pepper.
- Beat vigorously until potatoes are light and fluffy.
- Add eggs; beat until blended.
- Drop potato mixture by 12 spoonfuls into mounds onto cookie sheet; or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish.
- If cooking now, brush with melted butter and bake about 15 minutes or until light brown.
- If making ahead, do not add the melted butter until ready to bake; cover and refrigerate up to 24 hours; bake 20 to 25 minutes or until light brown.