nutritional information

Per SERVING:

  • Calories: 217
  • Protein: 4 g
  • Total Fat: 8 g
  • Saturated Fat: 5 g
  • Carbohydrates: 33 g
  • Cholesterol: 74 mg
  • Sodium: 78 mg
  • Fiber: 3 g
  • Sugar: 3 g

Duchess Potatoes

Duchess Potatoes

Serves 8

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.
  • 3 lb. russet potatoes (about 3 large), peeled and cubed
  • 4 Tbs. unsalted butter
  • ¾ cup low-fat sour cream
  • 2 egg yolks
  • ½ cup chopped chives

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.

November 2006

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comments

I always mash my potatoes with butter and sour cream. For Twice Baked, I add in the chives and grated cheese (Am. or Cheddar). I'm not vegan, but you could use soy cheese instead. I have never used egg yolks in them.

Margo - 2011-11-22 11:10:58

Cindy you can use Egg Replacer Mix. I believe egg is used as a binding agent in this recipe. :)

Luis - 2011-11-22 11:05:16

I make mashed potatoes like this with no eggs but add a bit of cream cheese and whip it together then bake. Mmmmmm

Sheila Yoder Baer - 2009-12-08 16:40:06

Wondering if the egg yolks could be left out or if there is a good vegan alternative. Any ideas?

Cindy - 2009-12-07 18:19:42

I would try using cashew cream or coconut cream and egg replacer. I think I may try this with some purple sweet potatoes!

Theresa - 2011-11-22 12:44:22