Easy Duchess Potato Roses
These pretty Duchess Potatoes look like roses and will be the star of any dinner plate. What makes them even better is that they can be made using leftover mashed potatoes. Talk about an impressive way to serve leftovers!
Servings: 10 servings
Calories: 114kcal
Equipment
- large stockpot for making mashed potatoes from scratch
- colander for making mashed potatoes from scratch
Ingredients
To boil and rice the potatoes:
- 7 medium (approximately 1½ pounds) Yukon gold potatoes washed, whole, and unpeeled potatoes
- 1½ quarts cold water
- 2 tablespoons kosher salt
For the mashed potatoes:
- 4 tablespoons butter melted
- ½ cup half and half or heavy cream
- 1 large egg beaten
- 1½ teaspoon kosher salt
- ¾ teaspoon black pepper
For the garlic olive oil infusion:
- ¼ cup olive oil
- 6 cloves garlic peeled
For garnish and presentation:
- fresh spinach leaves
- paprika
Instructions
To make the riced potatoes:
- In a large stockpot, boil the unpeeled whole potatoes in salted water until fork tender (approximately 30-35 minutes). Drain potatoes and add them back into the pot. Add cold water to the potatoes to cool until they can be handled easily. Gently slip the skins from the cooked potatoes using your fingers. *Note - this can easily be done under running water.
- Press each boiled and skinned potato through the ricer and add the riced potatoes to a large bowl.
To make the mashed potatoes:
- Add the melted butter, beaten egg, half & half, salt and pepper to the riced potatoes and stir well to combine. The mixture should be creamy and smooth and similar in texture to a buttercream frosting.
- Use a spatula to add the mashed potatoes into the bottom of large a piping bag fitted with a large star tip.
How to pipe the mashed potato roses:
- Pipe the mashed potato rosettes (roughly 3” in diameter) onto parchment lined baking sheets. Sprinkle each potato swirl with a touch of paprika and bake in a preheated 375° oven (190℃) for 22-24 minutes, rotating the baking sheets halfway through the baking process.
To make the garlic infused olive oil:
- While the potatoes are in the oven, bring the olive oil and garlic cloves to a simmer in a small saucepan. Allow the oil to simmer for at least 5-7 minutes, or until the garlic cloves turn golden in color. Remove from heat.
Serving instructions:
- Place the spinach leaves on a large platter (or individual plates) and use a spatula to carefully place the rose-shaped duchess potatoes on top of the spinach leaves. Drizzle each potato rose with garlic infused olive oil, and serve immediately.
Video
Notes
1 serving = 2 mashed potato roses
Leftover mashed potatoes can also be used for making duchess mashed potato roses. Make sure to add 1 beaten egg to approximately 6 cups of leftover potatoes and stir well to combine.
If you have 5 or less cups of leftover mashed potatoes, beat one whole egg in a small bowl. Add half of the beaten egg to the potatoes. Stir to combine.
If using leftover potatoes that haven't been riced, make sure the potatoes are as lump free as possible by beating them with a hand mixer or stand mixer if needed.
If necessary, add a touch of warm milk or half and half to loosen the potatoes to the desired consistency. Add the warm liquid, about 2 tablespoons at a time, so as to not make the potatoes too thin.
The best consistency for piping potatoes is like a buttercream frosting. Spreadable but not too stiff or too thin.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1795mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.2mg
