Delicious Dutchess Potatoes are perfect to serve during the holidays or a nice Sunday dinner. They are quick and easy to make, which makes this dish a pleaser!
Total Time
45min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
12
Ingredients
•
1.5
lb
Russet Potatoes
, peeled, rinsed
•
24
cups
Water
•
2
Tbsp
Butter
•
4
Tbsp
Grated Parmesan Cheese
•
2
tsp
Ground Black Pepper
•
1
tsp
Kosher Salt
•
1/4
tsp
Ground Coriander
•
2
Eggland's Best Classic Eggs
•
4
Tbsp
Buttermilk
Cooking Instructions
1.
Into a pressure cooker, add Russet Potatoes (1.5 lb) and Water (24 cups). Cook for 20 minutes on the Bean/Chili setting. Drain.
2.
Preheat oven to 425 degrees F (218 degrees C).
3.
Into the bowl of a stand mixer, add the potatoes. Mix on low, slowly increasing the speed as you add the Butter (2 Tbsp).
4.
Add Grated Parmesan Cheese (4 Tbsp), Ground Black Pepper (2 tsp), Kosher Salt (1 tsp), and Ground Coriander (1/4 tsp). Mix until well-combined.
5.
Add yolk of the Eggland's Best Classic Eggs (2). Mix to combine.
6.
Add Buttermilk (4 Tbsp). Mix well.
7.
Transfer mixture to a pastry bag fitted with a Wilton number 2D decorating tip. Pipe small mounds onto a baking tray lined with parchment paper. Spray with oil or brush with butter.
8.
Bake for 15-20 minutes, or until golden brown.
9.
Sprinkle with additional salt and pepper. Serve and enjoy!
Nutrition Per Serving
CALORIES
87
FAT
3.6 g
PROTEIN
3.1 g
CARBS
11.1 g
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