1 hr 40 mins
1 hr 35 mins
Rise and I had these at a very fancy restaurant and I went in search of the recipe, found it on food network. They are really pretty and empressive. Can be made ahead for a dinner party.
My Private Note
Units: US | Metric
- 3 lbs baking potatoes, scrubbed
- 4 tablespoons unsalted butter, softened
- 3 large eggs
- 1/2 cup half-and-half or 1/2 cup milk
- 1/3 cup freshly grated parmesan cheese, plus
- 2 tablespoons freshly grated parmesan cheese
- freshly grated nutmeg
- white pepper
- melted unsalted butter, for drizzling over the potatoes
- 1Bake the potatoes in a preheated 400 degree oven for 1 hour or untilthey are tender.
- 2Halve the potatoes lengthwise, scrape the flesh into a bowl.
- 3Press through a ricer or sieve into a large bowl.
- 4With and electric mixer beat in the butter, 1 tablespoon at a time.
- 5Add the eggs, 1 at a time, mixing between.
- 6Add half and half and beat the mixture until it is combined well and smooth.
- 7Add 1/3 cup parmesan.
- 8Add nutmeg, pepper, salt, to taste.
- 9Transfer mixture to a pastry bag fitted with a large decorative tip.
- 10Pipe mixture into 6 rosettes onto a buttered baking sheet.
- 11Drizzle them with melted butter and remaining cheese.
- 12The rosettes may be chilled, covered loosely, for several hours or overnight.
- 13Bake the potatoe rosettes in a preheated 350 degree oven for 10 to 15 minutes for potatoes at room temp.
- 14or 25 minutes to 30 minutes for chilled potatoes, or until they are heated through.
- 15Put the baking sheet under a broiler about 6 inches from the heat, and broil them until the tops are golden.
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Nutritional Facts for Duchess Potatoes for Rise
Serving Size: 1 (288 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 359.4
- Calories from Fat 132
- Total Fat 14.7 g
- Saturated Fat 8.3 g
- Cholesterol 139.9 mg
- Sodium 163.7 mg
- Total Carbohydrate 47.0 g
- Dietary Fiber 4.0 g
- Sugars 2.2 g
- Protein 10.8 g