Best 6 Duchesse Mashed Potato Mushroom Puff Recipes

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Are you looking for a delectable and visually stunning dish that will impress your dinner guests and satisfy your taste buds? Look no further than duchesse mashed potato mushroom puff, a culinary masterpiece that combines the creamy richness of mashed potatoes, the earthy flavors of mushrooms, and the golden crispiness of puff pastry. This dish is a feast for the eyes and the palate, making it perfect for special occasions, dinner parties, or a simple yet elegant meal. Let's embark on a culinary journey to discover the best recipe for this delightful dish.

Here are our top 6 tried and tested recipes!

DUCHESS POTATOES



Duchess Potatoes image

Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with.

Provided by Howard

Categories     Side Dish     Potato Side Dish Recipes

Time 2h13m

Yield 8

Number Of Ingredients 8

2 teaspoons kosher salt, divided
2 pounds Yukon Gold potatoes, peeled and cut into large pieces
¼ cup butter
2 egg yolks
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 egg
1 teaspoon heavy whipping cream

Steps:

  • Prepare a piping bag with large open star tip.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
  • Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
  • Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
  • Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
  • Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
  • Bake in the preheated oven until golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 20.7 g, Cholesterol 90.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.4 g, Sodium 538.7 mg, Sugar 0.1 g

DUCHESSE MASHED POTATO-MUSHROOM PUFF



Duchesse Mashed Potato-Mushroom Puff image

This is a fabulous recipe and one I always seem to fall back on for dinner parties. The potatoes are whipped into a creamy puree with butter, milk and eggs and are sandwiched with a yummy mushroom filling. This all bakes up into a lovely golden puff which magically disappears before all other dishes! This wonderful recipe was given to me years ago by my friend, Buzz in Toronto.

Provided by evelynathens

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

6 medium potatoes
1 teaspoon salt (to taste)
1/4 teaspoon pepper
4 teaspoons butter or 4 teaspoons margarine
2 whole eggs
1 1/2 cups cheddar cheese (optional) or 1 1/2 cups gouda cheese (optional)
3/4 teaspoon baking powder
1/2 cup chicken stock or 1/2 cup milk
1 lb mushroom, sliced
1 medium chopped onion
salt and pepper
2 -3 tablespoons chopped fresh parsley

Steps:

  • For Potatoes: Peel potatoes, cut in halves and boil in salted water until soft, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
  • Mash potatoes using electric mixer. Add salt, pepper, butter or margarine, eggs, cheese (if using), baking powder and liquid. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy, depending upon the type of potatoes that you use).
  • For Mushrooms: Saute onion in butter or margarine, until nicely carmelized. Remove onions from pan. Saute mushrooms until browned and they have released all of their liquid. Mix with onions, salt, pepper and chopped parsley.
  • Note 1: I often make up my mushroom filling a day ahead of time and refrigerate. Soften slightly before filling.
  • Butter a pie plate or a small pyrex baking dish and Line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Top with little bits of butter and a sprinkling of paprika.
  • Bake at 400F for 20 to 25 minutes or until golden brown and puffed.
  • Note 2: This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.
  • Note 3: I like this recipe both with and without the addition of cheese. If my other sides don't have cheese in them, then I'll often add it.

Nutrition Facts : Calories 243.5, Fat 4.9, SaturatedFat 2.3, Cholesterol 77.8, Sodium 520.8, Carbohydrate 42.7, Fiber 5.8, Sugar 4.2, Protein 9.5

DUCHESS MASHED POTATOES RECIPE - (4.5/5)



Duchess Mashed Potatoes Recipe - (4.5/5) image

Provided by Kyle-2

Number Of Ingredients 5

8-10 potatoes
1 stick butter
8 ounces cream cheese
1 cup sour cream
2 tsp salt

Steps:

  • 1) Preheat oven to 350°. 2) Peel, chop and boil potatoes. Drain water from potatoes. Add butter and salt, and mash until lumps are gone. 3) Beat together cream cheese and sour cream. Stir mixture in to mashed potatoes. 4) Transfer the mashed potatoes into a casserole dish and cover with lid or aluminum foil. Bake for 30 minutes at 350°.

DUCHESS POTATOES



Duchess potatoes image

Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and cheese and piped into swirls, they make an indulgent side dish

Provided by Katie Hiscock

Categories     Side dish

Time 1h

Yield Makes 20 (serves 4-5)

Number Of Ingredients 6

500g floury potatoes, chopped
1 large egg, separated
30g soft butter
30g parmesan ,finely grated
grating of nutmeg
vegetable oil, for the tray

Steps:

  • Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
  • Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
  • Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
  • Bake the potatoes for 15-20 mins until golden-brown and crisp.

Nutrition Facts : Calories 161 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

CHEESY MASHED POTATO STUFFED MUSHROOMS



Cheesy Mashed Potato Stuffed Mushrooms image

These Cheesy Mashed Potato Stuffed Mushrooms are so elegant your guests will think you slaved over them. Your secret is safe with us.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 12

Number Of Ingredients 7

1 (14.1 ounce) package Idahoan® Buttery Golden Selects Mashed Potatoes
1 ½ cups shredded white Cheddar cheese
½ cup chives, chopped
1 cup chopped, cooked bacon or prepared bacon bits
6 tablespoons olive oil
4 tablespoons minced garlic
24 large mushrooms, or more depending on size

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare mashed potatoes according to package directions.
  • Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
  • Remove stems from clean mushrooms and stuff caps with potato mixture.
  • Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
  • Sprinkle shredded cheddar over the top of the mushrooms.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 9.8 g, Cholesterol 25 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 349.2 mg, Sugar 0.8 g

DUCHESS POTATOES



Duchess Potatoes image

These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 1h15m

Number Of Ingredients 6

2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
Salt and pepper
3 tablespoons cold unsalted butter, plus more for parchment
3 large egg yolks, divided
1/4 cup plus 2 teaspoons heavy cream, divided
Ground nutmeg

Steps:

  • In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.
  • Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.

Nutrition Facts : Calories 184 g, Fat 9 g, Fiber 3 g, Protein 5 g, SaturatedFat 5 g

Tips:

  • Choose the right potatoes: Use starchy potatoes like Yukon Gold or Russet potatoes for a smooth and creamy mash.
  • Cook the potatoes thoroughly: Make sure the potatoes are cooked through before mashing them. This will help them absorb the butter and milk more easily.
  • Use a ricer or potato masher: A ricer will give you the smoothest mashed potatoes, but a potato masher can also be used.
  • Add butter and milk gradually: Add the butter and milk a little at a time, and beat the potatoes until they are smooth and creamy.
  • Season the mashed potatoes to taste: Add salt, pepper, and other seasonings to taste.
  • Pipe the mashed potatoes into mounds: Use a piping bag or spoon to pipe the mashed potatoes into mounds on a baking sheet.
  • Bake the mashed potatoes until golden brown: Bake the mashed potatoes in a preheated oven until they are golden brown and crispy.
  • Serve the mashed potatoes immediately: Mashed potatoes are best served immediately after they are baked.

Conclusion:

Duchesse mashed potato mushroom puffs are a delicious and elegant dish that is perfect for any occasion. They are easy to make and can be customized to your liking. Follow these tips to make the perfect duchesse mashed potato mushroom puffs every time.

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