They make a gorgeous presentation when wanting to go that extra mile for a special occasion. They definitely bring the "wow factor" to any meal.
When finished baking they can be kept warm, then moved to a serving platter or plated with the meat, poultry or fish you are serving.
I also like to make batches of twice baked potatoes then freeze ahead for meals.
I've also prepared sweet potatoes for deep frying.
Duchess Potato Mounds
- 2-1/2 pounds white potatoes, cleaned (about 8 medium-size)
- 1/2 cup heavy cream
- 3 Tabs. softened butter cut into small pieces
- 2 eggs lightly beaten, saving 2 tablespoons for brushing
- 1/2 tsp. salt
- 1/4 tsp. pepper
- pinch nutmeg
- 1/4 tsp. baking powder
- (optional)1/4 cup grated Parmesan cheese
- Preheat oven to 425. Pierce potatoes and bake until tender. Scoop out flesh into a bowl and mash until there are no lumps, or use a potato ricer. Or, cook potatoes in salted water until fork tender. Drain, then mash until there are no lumps or use a ricer. Do NOT use a blender or food processor as it will make potatoes gummy.
- Transfer mixture to piping bag fitted with 1/2 -inch or larger star tip. Pipe 4, 4-inch-wide swirled mounds of potato on sprayed baking sheet. Or, make 8 smaller mounds.
- Spray lightly with cooking spray, brush with beaten egg, and bake at 400 degree oven until golden brown, about 15 to 20 minutes, depending on size. Serve while warm. Serves 4 - 6
- MAKE AHEAD: Once piped on the baking sheet, potatoes can be covered loosely with plastic wrap and refrigerated for 24 hours. Remove plastic and spray lightly with cooking spray and apply egg wash before baking. If baking refrigerated mounds, baking time may take longer.
- Some cooks make large batches and freeze on baking sheets then remove and store in freezer containers. Take out as needed, then bake until heated through and golden.
Estimated cost: $1.00 or less; .25 cents a serving or less.