SRC: Duchess Potatoes
I have been thoroughly loving my time with the Secret Recipe Club. I love being surprised with a new blog each month to share a recipe from. I love looking through hundreds of recipes trying to find that perfect one to share with all of you.
This month I received the blog "Cakes and More!". The blog's writer Suma is from Bangalore, India. Is that cool or what. She has so many amazing recipes, in fact for Valentines Day she posted this recipe for Chocolate Pots De Creme..I just saw it today....and had already made my chosen SRC dish so this will be bookmarked to make at a later date...she loves cooking all things sweet and baking bread. She had a few bread recipes I bookmarked to try later.
The recipe I chose was for Duchess Potatoes. I had seen the Pioneer Woman make these and so when I saw that Suma had made them, I thought "okay, I'm giving these a try". She got the recipe from Nicole over at Baking Bites. Since Suma's recipe was in a metric system that I usually get messed up trying to convert (or I set the oven to the wrong temp. etc...) I used Nicoles recipe (they were the same). They turned out great.
The fun thing with these potatoes other than their name and the fact that they are pretty, is that you can really put anything in them that you want..I was even thinking you could make a flavored sour cream sauce to drizzle over them. My family was eating them after soccer practice so I didn't take too much time to make them fancy.
So here ya go...try these the next time you have company.
From Cakes and More, & Baking Bites
2 lbs. russet/baking potatoes
1/2 c. butter, plus additional for brushing on top
salt & pepper
1. Preheat oven to 375-400 degrees. Suma used 375, Nicole used 400.
2. Peel and quarter potatoes and place in a large pan of water. Bring to a boil and cook until tender. Drain potatoes, place back in pan and place on burner (make sure it's turned off) for a few minutes to remove liquid.
3. In a bowl, mash potatoes with butter and whatever seasonings you choose. Make sure potatoes are smooth. I used garlic powder, onion powder, a bit of salt, pepper and some parmesan/romano cheese. It will be thick.
4. Allow mixture to cool about 10-15 minutes, until potatoes are not hot to the touch. Mix in egg.
5. Transfer mixture to a pastry bag fitted with a large star tip. The mixture is really thick so you will want to use a pastry bag and not a large ziploc bag which sometimes works with frosting. I thought of trying my Pampered Chef whatcha-ma-callit but I did have a pastry bag so just used it.
6. Pipe potatoes onto baking sheet lined with parchment paper to form swirling peaks about 2" in diameter. By the time I was done, my hands were tired.
7. Brush gently with melted butter. I actually didn't have enough butter for this part and they still came out fine.
8. Bake for 15-20 minutes. Serve hot!
These probably could be made ahead of time and kept in the fridge or maybe even the freezer.
Head over to the SRC website and check out more amazing recipes or click the links below.
With Joy UNquenchable,