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You Asked For It: Duchess Potatoes recipe

I recently had Duchess potatoes and would like to make them at home. Does anyone have a recipe?

Kelly Cook, Dunedin

Both Joyce Leaming of Homosassa and Carol Perry of Seminole sent in a Duchess potato recipe from the Betty Crocker Picture Cookbook. Duchess potatoes require just a few more steps than mashed potatoes. The result is a potato with a crispy exterior and a creamy inside. The potatoes are super easy to make and were a hit at the table. My suggestion is to season the fluffy mashed potatoes to your liking with salt and pepper and add butter to your taste as well. If you like your mashed potatoes on the runnier side, you will need to make sure there is more substance to them or they will not pipe well onto the baking sheet. When I made them, I thought they would brown faster than they did. Keep that in mind when planning your meal.

Recipe request

Nancy Shivers of Tampa is looking for a cookie recipe that will hold up to making ice cream sandwiches. She wants a cookie that is a bit on the thicker side, preferably chocolate, that won't break or crumble when pressed into an ice cream sandwich. She has tried the Nestle Toll House recipe and says it's too thin.

A request for requests

Last week we asked readers to send in requests, and recipes fulfilling others' requests, in a way that we can use them (complete, with your name, phone number and city of residence). This week, we want to remind you to please double-check what you send us. It's disappointing when we get something good but can't use it because something important is missing — for instance, the amount of an ingredient, cooking directions or contact information (in case you are the one who left something out). Thanks for your help — and your curiosity about how to make those to-die-for dishes.

Recipes tested by Times correspondent Ellen Folkman, unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.


Duchess Potatoes

12 medium boiling potatoes, (4 pounds), peeled and cut into large pieces

½ teaspoon salt

teaspoon pepper

½ cup butter or margarine, softened

to 1 cup milk

4 eggs, beaten

Butter or margarine, melted

Heat 1 inch water (salted if desired) to boiling in Dutch oven; add potatoes. Cover and heat to boiling. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.

Heat oven to 425 degrees. Grease cookie sheet.

Mash potatoes until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Beat in ½ cup butter, the salt and pepper vigorously until potatoes are light and fluffy. Beat in eggs until blended.

Drop potato mixture by spoonfuls into mounds onto cookie sheet. Or place mixture in decorating bag with star tip; form rosettes on cookie sheet.

Brush with melted butter. Bake 15 minutes or until light brown.

Source: Betty Crocker

You Asked For It: Duchess Potatoes recipe 07/03/12 [Last modified: Tuesday, July 3, 2012 4:23pm]
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