Duchess Potatoes Straight From the Freezer

Duchess potatoes are mashed potatoes made with butter , heavy cream and egg yolks. Shaped and then frozen, these are easily made ahead and then reheated!

I dare say that the mashed potatoes,( in this case Duchess potatoes), on the table are more popular than the turkey!

Well, I can tell you that they are at least equal to the big bird.

But, what are Duchess potatoes?

 Duchess potatoes are those pretty little rosettes of piped potatoes that often are found next to a massive steak or even a perfect roast chicken in a nice restaurant.

This French version of mashed potatoes is often piped out of a pastry bag to create those picture perfect rosettes.

But there is no reason you can’t make them yourself!

I like to get things done fast and am not known for frou frou. So at This is How I Cook we prefer ours shaped and ready for gravy.

I also prefer to keep it simple and piping is not my forte!

So it was last week between the papering and the painting, I found myself peeling 5 lbs of Yukon Gold potatoes to get my mashed potatoes crossed off the list.

And then I found out after forming 18 little mashed potato gravy boats-well, they are, aren’t they – that my dear daughter and fiance decided not to come visit.

It’s not their fault. It’s not anyone’s fault. Well, it is that little virus’s fault. If I could ground that virus, I would!

So with lots of little Duchess potatoes gravy boats, I did the right thing. I froze them.

These are the best frozen mashed potatoes that I know of. AND, I’m sharing them with you.

Now Manservant and I can pull them out of the freezer when ever we want and eat mashed potatoes to our heart’s content!

It’s not that I mind making mashed potatoes, but on turkey day it gets to be kind of a pain with so much going on in the kitchen, that  it’s great to have the potatoes out of the way.

Making  Duchess potatoes  is almost the same as making your standard version of mashed potatoes. Butter and heavy cream are the standard, but it’s the egg yolks that keep them rich and creamy.

Want to stir in some cheese? I won’t stop you. More seasonings or garlic also work.

I love my potatoes however I can get them but I’m curious if  you prefer silky smooth mashed potatoes or the kind with chunks? I’m kind of in the middle on this but my friend won’t eat them if there are any lumps.

Make your duchess potatoes however you prefer.

This year between my papering and painting, I’m keeping these basic. And once the gravy is added, no one will tell if they are lumpy or creamy or if they have cheese.

Can you really freeze mashed potatoes?

Well, I already told you yes, and these potato rings are frozen in about 15 minutes. From there just peel them off your parchment and stick them in a giant zip lock bag to be used later.

When you are craving  potatoes, which for me happens quite a bit, just preheat your oven to 450 and place as many as you can eat on a parchment lined baking sheet. 

Brush with a bit of egg yolk and heavy cream and bake for 15 minutes. That is it! 

Now get to work! Time to start peeling!

Need More Potatoes? I always do!

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Duchess Mashed Potatoes

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• Author: Abbe Odenwalder
• Prep Time: 45 Minutes
• Cook Time: 15 Minutes
• Total Time: 60 Minutes
• Yield: 8 - 10 Servings 1x
• Category: Side Dish
• Method: Stove Top
• Cuisine: American

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Description

Duchess potatoes are just another name for fancy mashed potatoes!

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Ingredients

Scale 1x2x3x

2.5 pounds Yukon Gold potatoes, peeled and cut into 1” pieces

3 T cold unsalted butter, plus more for greasing parchment

3 large egg yolks  (1 is for brushing on top)

1/4 c heavy cream plus 2 t heavy cream for top of potatoes

Salt and fresh pepper

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Instructions

In a large pot, cover potatoes with cold, well salted water by 2 inches. Bring to a boil, reduce heat so that the water slowly simmers and cook until tender, about 15 minutes. Drain well. Let potatoes sit 5 minutes.

Return potatoes to pot. Add butter and mash until smooth. Season with salt and pepper.

Stir in two egg yolks,  and 1/4 c heavy cream.

Line a baking sheet with parchment and butter lightly. Using a 1/2 c measure, drop 8 to 10 portions on parchment. Using the back of a spoon, create a small well in the center of each portion. Freeze until firm, about 15 minutes.

These may now be taken off of baking sheet and frozen in a large zip lock bag.

OR…preheat oven to 450. Whisk remaining egg yolk and 2 t cream. Brush on potatoes and bake until golden, about 15 minutes.

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Notes

*Prep time includes boiling time.