Creamy Duchess Potatoes

Submitted by CookingONTheSide

"These are delicious creamy potatoes. Potato rosettes give this casserole a pretty touch, but you can also skip this step if you like."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 8

ingredients

• 1360.77 g yukon gold potatoes, peeled and cut into 1-inch pieces
• 6 garlic cloves, peeled
• 8.62 ml salt
• 236.59 ml sour cream
• 118.29 ml butter, melted
• 1 egg
• 29.58 ml parmesan cheese, grated
• 1.23 ml fresh ground black pepper
• 1.23 ml ground nutmeg
• chives (optional)

directions

1. In pot, combine potatoes, garlic, 1 t salt and water to cover by 1 inch.
2. Bring to a boil.
3. Reduce heat to low; cook until tender, about 20 minutes; drain.
4. Preheat oven to 375 degrees.
5. Coat 1 1/2 quart shallow baking dish with cooking spray.
6. Return potatoes and garlic to pot; mash.
7. Stir in sour cream, butter, egg, Parmesan cheese, pepper, nutmeg and remaining salt until smooth.
8. Spread 5 cups potatoes in baking dish.
9. Place remaining potatoes in large pastry bag fitted with star tip; pipe rosettes over potatoes in dish.
10. Bake 35 minutes or until lightly browned.
11. If desired, garnish with chives.

Reviews

[Sam 3]

This was fantastic! I wish I wasn't on a diet, I could have eaten more! Then again, maybe it's a good thing I'm on a diet. Thanks!