Duchess Potatoes

Tonight I made meat and potatoes. I didn't want to look like the boring meat and potatoes plate would look, so I settled on Duchess Potatoes, which is a seasoned puree of mashed potato and egg. It is moulded into various shapes or forced from a piping bag onto a baking sheet and served as a side or topping on a dish.

Gluten-Free Duchess Potatoes

2 lbs Russet Potatoes

3 Tablespoons butter

2 tsp garlic salt

1 tsp pepper

1 egg

2 egg yolks

Heat oven to 375 degrees.

Peel and quarter the potatoes.

Bring a large pot of water to a boil and add 1 tablespoon salt.

Boil the peeled potatoes in the salted water until tender, about 20 minutes.

Drain immediately and turn them out onto a sheet pan to allow the moisture to evaporate.

While still warm, press the potatoes through a grinder or food mill.

Blend in the butter and season to taste with garlic salt and pepper.

Mix in the egg and egg yolks blending well. I like to use a hand mixer for this part.

Transfer the mixture to a piping bag. Again I use my ghetto ziplock bag with a large star tip.

Pipe single portion sized spirals onto a parchment-lined sheet pan.

Bake 15 minutes and serve immediately.

They make a cute little side dish:

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