Tired of your aunt’s boring mashed potatoes? Questioning why your plate of food looks like a pile of mush? Want to impress your loved ones? This game-changing recipe is here to help.
Move over dull potato recipe, the new hero item on everyone’s table is all about cheese! The Aged Cheddar Duchess Potatoes recipe created by the chefs at President’s Choice®, and thoughtfully including items you probably already have in your kitchen, is from their PC® Insiders Collection™ for Holiday and is a must this season.
This classic side dish, based on the pommes duchesse, is a French preparation of puréed potatoes, eggs and butter that’s piped into single-serving rosettes. This version features nutty, sharp and mildly tangy cave-aged Cheddar and creamy yellow-fleshed potatoes for the best flavour and texture. The result is a crowd-pleasing crispy-topped accompaniment to any holiday main.
Not only will you wow your friends and family with your French-style cooking, but you’ll be everyone’s favourite chef behind the new staple (and Instagram-worthy dish) of the go to holiday meal.
Make sure you head in store to your local to pick up the to really make this recipe pop.
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Aged Cheddar Duchess Potatoes
Makes: 8 servings
Prep time: 20 minutes
Cook time: 40 minutes
Cool time: 10 minutes
Ready in: 1 hour, 10 minutes
Difficulty Level: Intermediate
Per serving: 190 calories, fat 10 g (6 g of which is saturated), sodium 370 mg, carbohydrate 20 g, fibre 2 g, sugars 1 g, protein 5 g
INGREDIENTS
- 2 ½ lb yellow-fleshed potatoes, peeled and cut into 2-inch (5 cm) chunks
- 1 clove garlic, finely grated
- â…” cup (167 mL) grated
- â…“ cup (83 mL) 35% whipping cream
- 2tbsp (30 mL) unsalted butter, melted
- 2 tsp (10 mL) grainy Dijon mustard
- 1 tsp (5 mL) salt
- ¼ tsp (1 mL) black pepper
- 2 tbsp (30 mL) chopped fresh chives
- 2 large egg yolks
DIRECTIONS
1. Place potatoes in large pot; add enough cold water to cover potatoes by 1 inch (2.5 cm). Bring to a boil. Reduce heat to medium; boil gently until potatoes are tender, about 20 minutes. Drain well. Process potatoes using ricer or mash using potato masher until smooth.
2. Preheat oven to 425°F (220°C).
3. Stir together garlic, cheese, cream, butter, mustard, salt, pepper and chives in large bowl. Fold in potatoes just until combined. Let stand 10 minutes. Stir in egg yolks using rubber spatula.
4. Scrape into a piping bag fitted with large star tip. Pipe into 8 peaked mounds, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet.
5. Bake until golden, about 20 minutes. Let stand 5 minutes before serving.
Chef’s Tip: For the best texture, let the potato mixture stand before adding the egg yolks, which will cook if stirred in while still hot.
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