If you’re looking for a unique, easy, do-ahead potato side for your holiday table (or really, any time!), look no further than Duchess potatoes!
These potatoes take mashed “next level” – with the addition of Gruyere cheese and a pretty rosette shape. Simply make the potatoes, pipe on a baking sheet and freeze.
They heat up in about 10 minutes making them a dream for the harried cook, and everyone will rave about how pretty and delicious they are!
- 6 medium russet potatoes, peeled and cut into chunks
- 8 tablespoons butter, divided
- 2 cups grated Gruyere cheese, divided
- 1/2 cup heavy cream
- 1 teaspoon salt
- Ground black pepper
- Chopped chives, for garnish
Line 2 – 3 baking sheets with parchment paper.
In a large pot of boiling salted water cook the potatoes for 20 minutes – you should be able to easily pierce them with the tip of a paring knife. Drain and let cool slightly.
Melt 4 tablespoons of the butter.
In a mixer bowl combine the potatoes, melted butter, 1 cup of the grated Gruyere, cream, salt and pepper. Beat on low till ingredients are combined, then increase speed to medium till smooth.
Fit a disposable piping bag with a large star tip (alternatively, you can use a large Ziploc bag with the corner snipped). Transfer the potatoes to the bag and pipe swirled mounds onto your prepared baking sheets. Freeze till frozen, then transfer to an airtight container (or Ziploc bag).
Pre-heat the oven to 400 degrees; melt the remaining 4 tablespoons of butter. Place the frozen potatoes on baking sheets lined with parchment paper and brush with the melted butter. Sprinkle with the remaining 2 cups grated Gruyere and bake for 10 minutes. Raise the oven temperature to broil and cook till golden brown. Garnish with chopped chives and serve.