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[Kristin Meredith]

So, we are having our "fancy" Christmas dinner tonight and I have decided to make "fancy" mashed potatoes!  So I am going to try duchess potatoes for the first time.  Hope they turn out something like the pictures on line.  Either way, I will post a picture.

[Th3Batman86]

Had to google "duchess potatoes" very fancy. Can't wait to see the photos. Hope they turn out well. Do you use a ricer to "mash" them? Wife and I went from hand smasher to mash them to power mixer to essentially whip them (how my mom always did it) but now we use a ricer. It is really the best way to do potatoes (my opinion of course).

[Kristin Meredith]

I would like to use a ricer, but I don't have one.  And I have reached the point in life that I am trying to get rid of stuff, not acquire more.  Plus, Bentley gets enough kitchen toys ever year for the both of us.  So, they will probably not be as smooth as a ricer, but I will try!

[pmillen]

I had no idea that such a thing exists.  (I'm from the low end of the culture curve.)  I am anxious to see the results and read Bentley's opinion.

[Bar-B-Lew]

I've had them somewhere and they were really good.  I enjoyed the crust on the outside and the soft filling on the inside.

[hughver]

Thanks for the post Kristin, I too have never heard of them. After a little research, I decided that these are exactly what I was looking for to serve something different this weekend. Since I'm a firm believer that he/she who has the most toys at the end wins, I immediately when onto Amazon and bought a ricer and a cake decorating set.   

[pmillen]

Houghver, I think we'd get along nicely.

[dk117]

these absolutely fit the bill for fancy!   My daughters made these last year for a family inbetweener (in between Christmas and New Years.)  Turned out pretty good, and well received by everyone.   Yet as often is the definition of fancy, great presentation, not necessarily worth the effort.    Perfect for special occasions.

Looking forward to the finished pics.

DK

[Kristin Meredith]

Well, a ricer would make a big difference to the texture that is for sure!  I have them piped and in the frig. I have no piping skills, but gave it the old college try.  I saw two fifferent versions -- a rosette design and a "star" type design.  I think I like the rosette better if I could master it a bit.  Tonight will brush with a little cream, then into a 400 degree oven for 20 minutes and see how the final result comes out.

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[Th3Batman86]

Since I'm a firm believer that he/she who has the most toys at the end wins, I immediately when onto Amazon and bought a ricer and a cake decorating set.   

You will not regret this purchase. Ricer is such a potatoes game changer when it comes to texture. That and having way more butter in there than you think you need!

[hughver]

Tonight will brush with a little cream

The version that I planned to use brushed with butter. Does one work better than the other?   

[Bentley]

The only thing I could think is the cream might have more sugar in it and would brown a little better...but just a guess.  For taste I would have to think butter is the better option.

[Kristin Meredith]

Tonight will brush with a little cream

The version that I planned to use brushed with butter. Does one work better than the other?   

One version I read said to use egg wash, one said cream.  I know egg wash will probably brown better, but when I have baked pies and don't want to bother with egg wash, I use whole milk or cream on the crust to brown and give a shine.  That's why I decided to go with the cream.

[hughver]

Even though I do not have the ricer or the decorating device yet, I went ahead and tried Duchess Potatoes for supper tonight.  I put the potatoes in a small casserole dish, made some peaks with a fork and basted half with butter and half with cream. The left half was cream. Browning seems to be about the same. Not to see how it taste. 

[smokin soon]

Even though I do not have the ricer or the decorating device yet, I went ahead and tried Duchess Potatoes for supper tonight.  I put the potatoes in a small casserole dish, made some peaks with a fork and basted half with butter and half with cream. The left half was cream. Browning seems to be about the same. Not to see how it taste. 

Now that looks like something I would like. Those little rosettes just remind me of overpriced meals that I have had at expensive restaurants that give you tiny sampler of food and call it a main dish. Good job with taking a hoity-toity dish and making it practical!