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Duchess Potatoes

Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop.

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Mashed potatoes usually have to be made just before serving, but this ingenious dish lets you mash them a day ahead, then shape into swirls. If you don’t have a pastry bag, shape with an ice cream scoop.

Servings
SERVING

Ingredients

  • 3 lb. russet potatoes (about 3 large), peeled and cubed
  • 4 Tbs. unsalted butter
  • 3/4 cup low-fat sour cream
  • 2 egg yolks
  • 1/2 cup chopped chives

Preparation

1. Preheat oven to 400F. Coat baking sheet with cooking spray. Bring potatoes and enough water to cover to a boil in pot. Reduce heat to medium, and cook 10 minutes, or until soft. Drain, and mash until smooth. Stir in butter and sour cream, then egg yolks and chives. Season to taste with salt and pepper.

2. Transfer potatoes to pastry bag fitted with a star tip. Pipe 8 swirled ovals onto prepared baking sheet. Bake 25 to 30 minutes, or until edges begin to brown, or refrigerate until ready to use.

Nutrition Information

  • Serving Size Serves 8
  • Calories 217
  • Carbohydrate Content 33 g
  • Cholesterol Content 74 mg
  • Fat Content 8 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 5 g
  • Sodium Content 78 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g