duch*ess Potatoes (with Garlic and Parmesan!) - Cooking Classy (2024)

FAQs

What is the distinctive ingredient used to make duch*ess potatoes? ›

duch*ess potatoes are classic old-school French cuisine: riced boiled potatoes, mounted with egg yolks and butter, and seasoned with nutmeg.

Why are they called duch*ess potatoes? This elegant side dish originated from France in the 1700's where it was called "pommes duch*esse". The added egg yolks give the mashed potatoes a velvety texture, wonderful golden color, and richness thanks to the added fat from the yolks.

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

duch*ess potatoes by Ukrop's Homestyle Foods, LLC contains 190 calories per 140 g serving. This serving contains 11 g of fat, 4 g of protein and 20 g of carbohydrate. The latter is 3 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

I love butter and cream more than someone should, but if you add too much, your duch*ess potatoes will collapse, and lose their shape, with some of that fat separating and leaking out anyway. So, if you're craving Joël Robuchon's pommes purée, this might method may not be for you.

What Kind of Potato is Most Often Used for duch*ess Potatoes? You want to use a starchy potato such as Yukon Gold or Russet. We prefer to use Russet potatoes. They not only taste great, but they also make a perfectly creamy mashed potato.

A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months.

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

Is milk or water better for mashed potatoes? ›

Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.

Princess is an early, high yielding table potato and salad variety with cooking type A-B. This variety shows very regular oval tuber shape and deep yellow flesh color.

Annabelle are longish, oval, medium-sized potatoes with light-yellow skin, shallow eyes and yellow flesh. Each plant will produce around 36 potatoes for a total weight of 4 pounds (1.8 kg.) Popular in Dutch supermarkets at the start of the 2000s.

I tried Ina Garten's simple recipe for mashed potatoes, and I loved the secret ingredient. In addition to Yukon Gold potatoes, butter, and milk, the ingredient list includes lemon zest. I loved how fresh the lemon made everything taste, but next time I'll probably use a little less.