Surprisingly easy and quick to make, these cheddar duchess potatoes are a simple way to add a bit of festive whimsy to a casual dinner. They go perfectly with roast beef or roasted pork tenderloin. They also freeze very well, so make up some extras and toss them into the freezer for a quick side dish on a weeknight dinner.
Ingredients list for Duchess Potatoes
- 8 medium potatoes
- 1/2 (70g) stick butter
- 1/4 – 1/3 cup (60-70ml) heavy cream
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup grated sharp cheddar cheese
- 1 egg, beaten
- 1 egg yolk
- 1/4 cup (60ml) melted butter
- Sprinkle paprika
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1. Peel potatoes, cut in half or quarters, and boil until fork tender; but don’t overcook! Drain the potatoes and put back into the pot over low heat to cook off some of the excess moisture.
2. Mash the potatoes with the butter, cream, and seasonings until smooth.
3. Stir in the cheddar cheese until well combined, and then stir in the beaten egg and egg yolk.
4. Place potatoes into a piping bag or a large baggie with the corner snipped off. Using a large star tip if you have it, pipe into a circle stacking upwards as you go onto a baking sheet lined with parchment paper or non-stick tin-foil.
5. Next gently coat with melted butter, and then sprinkle with a bit of paprika.
6. Bake at 375°F (190°C) minutes for 25-30, or until the edges are starting to turn golden brown.
Note: For a nice variation, you can substitute some sour cream for the heavy cream, throw in some chives to the mix, as well as some finely chopped crispy bacon.