Duchess Potatoes

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Absolutely gorgeous Duchess Potatoes, yet so unbelievably easy to make!
Absolutely gorgeous Duchess Potatoes, yet so unbelievably easy to make! | Gluten Free | Dairy Free | Paleo |

We had a birthday meal last week as I mentioned in my Chimichurri post. The requested dinner was steak and potatoes but I didn’t want to do just regular ole’ baked potatoes and thought that something a little fancier might be appreciated by all, so I decided to serve these Duchess Potatoes.

We’re big potato fans in my house, I grew up eating them with almost every meal. When I was a child we lived with my grandparents for several years and my grandad had a garden with a variety of delicious fruit and vegetables in there, but whatever else he grew there were always, always potatoes. He also grew and ate kale about 30 years before it became a hipster vegetable 🙂

I’ve made Duchess Potatoes before but it was a really long time ago, I don’t think my children have ever had them before the birthday dinner. The trick here is to not over mash the potatoes, they start to get all sticky and gluey and they just aren’t as nice to eat when that happens.  If you don’t have a piping bag and wide star tip then you can either put the mashed potatoes into a ziplock type of bag and cut the corner off and pipe them out like that, or just spoon them out into little mounds and kind of rough up the outside of it with a fork. Of course they won’t look exactly the same but they will still taste just as nice.

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Duchess Potatoes
 
Prep time
Cook time
Total time
 
Absolutely gorgeous Duchess Potatoes, yet so unbelievably easy to make! | Gluten Free | Dairy Free | Paleo |
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 8 medium potatoes, peeled and chopped
  • heaped tablespoon of dairy free margarine, or butter
  • 3 egg yolks
  • salt and pepper to taste
Instructions
  1. Preheat your oven to 200C/400F
  2. Line a sheet pan with parchment paper.
  3. Boil the potatoes in water for about 20 minutes or until they are soft, but not over cooked and mushy.
  4. Once they are cooked drain well, add in the egg yolks, butter and a little salt and pepper.
  5. Mash until they are smooth and soft, but don't overdo it or they will get sticky and glue like.
  6. Add the mashed potatoes to a piping bag fitted with a wide star tip, a 1M tip is what I use. If you do not have a piping bag you could try adding the potatoes to a ziplock type bag and cut the corner off and try piping it out of that.
  7. Pipe onto the parchment lined sheet pan to make small swirly shapes.
  8. Bake in the oven for about 20 minutes until they turn a little brown on the edges.

 


Pretty, piped, Duchess Potatoes! easy but fancy baked mashed potatoes. They are Gluten Free, vegetarian and paleo.

Comments

    • says

      Hi Sheila, You will find it easiest to peel the potatoes first before cooking them, then if you cut them into evenly sized chunks you will find that they all cook (more or less) at the same time, hope this helps!

  1. Sherry says

    I thought potatoes were not paleo. I know sweet potatoes were allowed but whites potatoes? I’m a little confused.

    • says

      Hi Sherry,
      it really depends which expert you ask I think, some say they are paleo and some don’t. Potatoes are now allowed on Whole30 diet too. Personally I’m of the opinion that real potatoes, especially new potatoes, are nutrient dense whole foods and have been unfairly vilified. I admit to being a little biased as I grew up in the north of Scotland where I ate homegrown potatoes from my Grandfather’s garden on a regular basis.

  2. shelli says

    Could you make these ahead of time and freeze? If so, what would your recommendations for cooking be? Keep them frozen and preheat oven?

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