PATATE DELLA DUCHESSA
Duchess Mashed Potatoes
Ingredients
8 c. Cooked mashed potatoes, at room temperature [1]
5 large Egg yolks
(+/-) 1-1/2 c. Cream (heavy cream is preferable) [2]
2 cloves Garlic, micro-planed or finely grated
10 tbsp., divided Unsalted butter, melted and cooled to room temperature
½ c. each Grated Parmesan;
AND
Grated Romano cheeses
1-½ tbsp. Chives, chopped
Kosher salt, and
Freshly ground pink or black pepper, to taste
Preparation
• Preheat oven to 425°F.
• In a large bowl, whisk together the egg yolks, cream, 7 tbsp. of
the melted butter, garlic, and a healthy pinch each salt and pepper.
• Gently fold in the mashed potatoes, chives and Romano cheese, taking care not to over mix.
• Transfer to a greased (I use vegetable oil cooking spray) 9”x13”
baking dish (or steam table half-pan), distributing to an even layer
with an offset spatula.
• Brush the remaining melted butter on top, and then sprinkle evenly with the Parmesan cheese.
• Place in the oven, and bake for 15 minutes.
• Rotate the pan, and bake for an additional 15-20 minutes, until
slightly puffy, and a rich golden color (but not deeply browned).
• Serve hot, family style.
[1] Yukon Gold work extremely well, but any non-baking (Eastern/White, etc.) potato will work, as well. Baking potatoes – such as Russet – simply will not suffice. Alternately, instant potato flakes, prepared, may be used with reasonable success, which is particularly handy when making large amounts.
[2] To lower lactose impact, a non-dairy option, such as Hood’s Country Creamer®, are a suitable alternative.
Mashed
potatoes, upraised to elegance. I added a bit of Italian influence to
the standard American recipe. Perfect for holiday tables and buffets,
or for other special occasions.
This
dish may be prepared a day in advance, covered with foil or plastic
wrap, and refrigerated. If doing so, remove the foil (or plastic wrap),
and bake as directed, adding 5-10 more minutes to the baking time to
compensate.
From the blog, “WHAT A DUMPLING!” Copyright © 2015-2024, Davis Peterson All rights reserved. Subject to international copyright regulations.
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