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Cook'n with Betty Crocker 
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Duchess Potatoes |
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Serves: 12 Print this RecipeThese potatoes are as elegant as they are delicious-delicate pillows of baked, golden mashed potatoes. Think of this side dish the next time you are having a roast. And if company is coming, these beauties can be made ahead of time. Just pop them in the oven before serving. 12 medium potatoes, (4 pounds), peeled 2/3 to 1 cup milk 1/2 cup margarine, butter or spread, softened 1/2 teaspoon salt Dash of pepper 4 eggs, beaten Margarine, butter or spread, melted 1. Cut potatoes into large pieces if desired. Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain. Shake pan gently over low heat to dry potatoes. 2. Heat oven to 425°. Grease cookie sheet. 3. Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Add 1/2 cup margarine, the salt and pepper. Beat vigorously until potatoes are light and fluffy. Add eggs; beat until blended. 4. Drop potato mixture by 12 spoonfuls into mounds onto cookie sheet. Or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish. Brush with melted margarine. Bake about 15 minutes or until light brown. 1 SERVING: Calories 240 (Calories from Fat 115); Fat 13g (Saturated 3g); Cholesterol 70mg; Sodium 260mg; Carbohydrates 28g (Dietary Fiber 2g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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