Monday, February 15, 2016

Cheddar Duchess Potatoes

Cheddar Duchess Potatoes

8 medium potatoes
1/2 stick butter
1/4 – 1/3 cup 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 melted butter
sprinkle paprika

Peel, cut in half or quarters, and boil potatoes until fork tender. Don’t overcook! Drain the potatoes and put back into the pot over low heat to cook off some of the excess moisture.

Mash the potatoes with the butter, cream, and seasonings until smooth.

Stir in the cheddar cheese until well combined, and then stir in the beaten egg and egg yolk.

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 or non-stick tin-foil.

Brush lightly with melted butter, and sprinkle lightly with paprika.

Bake at 375 for 25-30, or until the edges are starting to turn golden brown.

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