Duchess Potatoes
Servings 12 servings
Calories 221kcal
Ingredients
- 3 lb russet potatoes
- 2 teaspoon salt divided use
- 6 tablespoon salted butter
- ½ cup heavy cream
- 4 oz chive and onion cream cheese softened
- ¼ cup grated Parmesan cheese divided use
- 1 teaspoon granulated garlic
- 3 large egg yolks
- chopped fresh chives for garnishing
Instructions
- Peel and cube potatoes. Place into a large pot covering with 1 inch cold water. Season with 1 teaspoon salt. Bring to a boil, then lower heat to medium-high cooking for 8-10 minutes or until fork tender. Drain well.
- Mash potatoes using a potato masher or ricer until no lumps. Add reserved 1 teaspoon salt, butter, cream, cream cheese, 3 tablespoon Parmesan and garlic. Mix until fully blended. Let cool slightly, then add egg yolks. Mix thoroughly.
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
- Using a piping bag or Ziploc bag fitted with a large open star tip, pipe 12 mounds, 2 inches apart.
- Bake for 20-25 minutes just until tops are golden. Let stand on pan for a few minutes.
- Serve immediately garnished with additional Parmesan and fresh chives.
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 525mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg