Duchess Potatoes

Nutrition Facts Canadian

2 Mounds 86g Total Servings: 12

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories 110

Fat / Lipides 4

Saturated / Saturé 6

20%

+ Trans / Trans 0

Cholesterol / Cholestérol 60

20%

Sodium / Sodium 120

Carbohydrate / Glucides 0

Fibre / Fibres 2

Sugars / Sucres 1

Protein / Protéines 1

15%

Vitamin A / Vitamine A

10%

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 2 Mounds 86g Total Servings: 12

Amount Per Serving

Calories 110

Calories from Fat 54

% Daily Value ^*

Total Fat 6

Saturated Fat 4

20%

+ Trans 0

Cholesterol 60

20%

Sodium 120

Total Carbohydrates

Fiber 2

Sugars 1

Protein 1

Vitamin A 15%	•	Vitamin C 10%
Calcium 2%	•	Iron 0%
Thiamine 5%	•	Riboflavin 2%
Niacin 0%	•	Folate 5%

* Based on a 2000 calorie diet

Prep time

30 mins

Cook time

40 mins

Total time

70 mins

Ingredients

2 lbs Yukon potatoes - peeled/sliced (908 g)

¼ cup + 2 tbsp butter - reserve 2 tbsp (75 g)

¼ cup cream 10% (50 g)

½ tsp salt (2 g)

1 tsp white pepper (2 g)

⅛ tsp nutmeg

3 egg yolks (51 g)

Optional: garnish with fresh chives

Directions

Preheat oven to 400°F (204°C).
Place a large star tip (# 825) in a piping bag. Line 2 baking trays with foil lightly greased. Set aside.
In a medium pot boil sliced potatoes until tender.
Drain potatoes.
Mash potatoes with ¼ cup butter, cream and seasoning until smooth and fluffy.
Using a hand mixer, add egg yolks one at a time to potato mixture. Mix until fully incorporated.
Fill piping bag with potato mixture. Pipe rosettes on baking tray leaving 2” between each potato rosette.
Melt reserved 2 tablespoons butter.
Brush potato rosettes with reserved 2 tablespoons melted butter.
Bake in preheated oven for 20 minutes.
Remove from oven and let cool on pan for 5 minutes.
Garnish with optional fresh chives.

Yields 25 Potato Rosettes