Duchess Potatoes are a fancy looking potato side dish that will make any meal look extra special. (Really, they are just mashed potatoes with a little egg added.) The potatoes are then piped onto a baking sheet, then brushed with melted butter and baked until golden brown. Think of them, if you will, as naked twice-baked potatoes. The beauty of these, is that I make a big batch of mashed potatoes, pipe out all the Duchess potatoes, and then freeze them for later use.
Prep Time 25 minutes minutes
Cook Time 15 minutes minutes
Total Time 40 minutes minutes
Notes: My measurements for making the mashed potatoes are all "approximations". I tend to factor in about 2 Yukon Gold potatoes, per person. I usually don't measure my liquid ingredients, but just add them in smaller amounts until the potatoes seem just creamy enough. The last thing I want to do is dump all my liquid at once, and get watery potatoes. Not good! Bonus: I had about 8 extra Duchess potatoes, which I froze until solid. I then stored them in a Zip-Loc bag, in the freezer. For a quick side dish, place the frozen Duchess potatoes on a well-buttered baking pan and bake at 350°F for 15 to 20 minutes.