Best 5 Duchesse Mashed Potato Mushroom Puff Recipes

CRISPY CHEDDAR MASHED POTATO PUFFS

Steps:

• MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
• Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
• Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
• Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
• Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.

DELICIOUS DUCHESS POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
• Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
• Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

GRAVY-STUFFED DUCHESSE POTATOES RECIPE BY TASTY

Steps:

• Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
• Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
• Drain the potatoes until completely dry.
• While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
• To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
• Transfer the mixture to a piping bag or a zip-top bag with a star tip.
• Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
• Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
• Freeze until the potatoes are firm.
• Preheat oven to 425°F (220°C).
• Brush with egg wash until completely coated.
• Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
• Serve while still hot.
• Enjoy!

KATHY'S DUCHESS POTATO PUFFS WITH CHEESE

Steps:

• Mix all ingredients well. Cover and refrigerate for at least a few hours (up to 2 days). Note: if using leftover mashed potatoes, do this the evening you make them fresh, and then refrigerate the mixture.
• Preheat oven to 375°F Using a piping bag with a large decorative tip (or cut the tip from the bottom of a Ziploc bag), pipe approximately 1/4 cup each of the mixture onto a parchment lined baking sheet 1 inch apart.
• Spray rosettes with non-stick cooking spray and sprinkle with a bit more paprika. Bake for 18-20 minutes or until heated through.

DUCHESS POTATOES

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.