Thursday, May 7, 2009
I have found another good one in the "All You" magazine. Duchess Potatoes recipe was featured in the March 09 issue. They included it in their Easter Menu. These remind me of a heart healthy non fried version of potato pancakes. The great thing about this recipe is that the potatoes can be cooked and mashed ahead of time. The piping and baking is to be done right at serving time.
Mash potatoes and add butter, cream, 2 egg yolks, salt and pepper according to the recipe. I also added a large dollop of sour cream and mayo. The mashed potatoes to this point were wonderful. I reheated some in the micro (to cook the egg) and they were delic!
Fill a pastry bag or your Pampered Chef easy decorator. This is a tool I really enjoy having. Takes a deviled egg to another level when you pipe the filling instead of filling them with a spoon.
If you don't have one add this to your wish list for the next time you attend a Pampered Chef party...
Now aren't those pretty?!?!?
The recipe says to pipe onto parchment paper, but I use a silpat instead. Fill a tray..actually I filled two trays.
Bake at 425 for 20 minutes. I recommend serving immediately. I made them and then reheated them later I suppose they may have been a little dry. When they first came out of the oven then "man clan" could not be held back. Yummy!
What intrigued me the most is the concept that this could be done anytime we have "left over" mashed potatoes. I can pipe them, freeze them, store them in a baggie...ready to bake for b-fast, lunch or supper. These would be great served as a hash brown smothered Waffle House style....I am feelin' it!
3 1/2 lb russet potatoes, peeled, cut into 1 1/2 inch chunks
salt and pepper to taste
1/2 cup heavy cream, warmed...(I used 1/4 with a dollop of sour cream and mayo)
5 TBS butter
2 lg egg yolks
Place potatoes in large pot and cover with cold water. Bring to a boil and add 2 tsp salt. Boil potatoes untill tender when pierced with a knife, about 20-25 minutes. Drain.
Transfer potatoes to a large bowl and mash with hand beaters until free of lumps. Add cream, butter, yolks, 1 tsp salt and 1/2 tsp pepper. Mix well.
Line 2 baking sheets with parchment (USE A SILPAT) Spoon potatoe mixture into a pastry bag fitted with a large star tip. Pipe swirled mounds about 2" in diameter and about 2"apart. Bake until tops are lightly browned, about 20 to 25 minutes.