Duchess Potatoes | Gluten Free Recipes

Duchess potatoes, also known as duchesse potatoes, are a French dish, pommes de terre duchesse, consisting of seasoned mashed potatoes, made stiffer than traditional mashed potatoes, with the addition of egg, in this case, egg yolks. They are piped using a piping bag or device, and browned just enough to accent the design. Most recipes call for heavy whipping cream, however, my recipe below is a lower-fat version, and may be made dairy-free. Now you’re the duchess. Enjoy

Duchess Potatoes (Naturally Gluten Free)

Yield: Serves 3 - 4.

Potatoes fit for a dutchess, dutchess potatoes, naturally gluten free, are made to impress, and usually rich and delicious. These can be made non-fat and dairy-free, or the traditional way with heavy whipping cream.

Ingredients:

1 1/4 lbs. russet potatoes
2 Tablespoons, butter (or dairy-free substitute)
2 egg yolks
1 Tablespoon onion juice, from onions chopped in food processor (or more milk)
7 Tablespoons non-fat milk (or dairy-free substitute), traditionally with cream
Fine sea salt, to taste
Ground white pepper, to taste
2 Tablespoons butter (or dairy-free substitute), melted, for brushing

Instructions:

Line a baking sheet with parchment paper
Preheat oven to 350°F.
Microwave potatoes as you would for baked potatoes; slice in half; scoop out potatoes; rice the potatoes using a ricer into a large bowl. Optionally, peel potatoes; cut in 3/4-inch cubes; boil until tender, about 15 minutes; and drain thoroughly. If microwaving potatoes, If boiling potatoes, add potatoes to either a food processor or the bowl of your mixer.
Add butter, egg yolks, and onion juice. If you are using a ricer, using a potato masher or pastry cutter, cut butter and other ingredients into potatoes until smooth. If using a mixer, beat ingredients into potatoes until smooth.
Slowly add milk a little bit at a time; and mix well. You want the potatoes to be stiff, but not so stiff you cannot pipe them out.
Add them to a pastry bag or piping device fitted with your desired tip (star, etc.); pipe them out 1 - 1 1/2-inches; brush tops with melted butter.
Bake for 10 minutes at 350°F on middle shelf of oven; raise to higher shelf, about 6 inches away from heat element; raise temperature to broil (high) until tips/design are golden brown, about 2 - 4 minutes.
Serve drizzled with extra melted butter or dairy free spread to prevent dryness, if making the non-fat version; or for kids with gluten free ketchup.

Tips

If using Yukon potatoes, note that they are heavier in starch, therefore, you may need additional liquid.

I piped some out the size of a quarter; and a few the size of half dollar; and they both baked the same.

Variation: Add your favorite shredded or grated cheese.

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