84% would make again
Gravy-stuffed Duchesse Potatoes
featured in 6 Fancy Potato Recipes
Inspired by simplyrecipes.com
for 10 servings
- 2 cups gravy (450 g)
- 3 lb russet potato (1.3 g), cubed
- ½ cup butter (115 g), soft
- ½ cup sour cream (115 g)
- 4 egg yolks, beaten
- salt, to taste
- pepper, to taste
- ½ teaspoon nutmeg
- egg wash
- Calories 298
- Fat 13g
- Carbs 37g
- Fiber 3g
- Sugar 1g
- Protein 7g
Estimated values based on one serving size.
- Pour gravy into an ice cube tray and freeze until the cubes are solid and can be removed easily.
- Place the potatoes into a pot with cold, salted water and bring to a boil and cook until the potatoes are fork-tender.
- Drain the potatoes until completely dry.
- While still hot, mash the potatoes with a potato masher, fork, potato ricer, or food mill. If the potatoes get too cold, reheat them in the oven or microwave until hot and dry again.
- To the mashed potatoes, add the sour cream, butter, egg yolks, salt, pepper, and nutmeg. Fold the mixture together with a spatula until just incorporated, making sure not to overmix.
- Transfer the mixture to a piping bag or a zip-top bag with a star tip.
- Pipe a disc of the mashed potatoes on a parchment paper-lined sheet tray.
- Place an ice cube of frozen gravy in the center, and pipe more mashed potatoes around the gravy cube,
- Freeze until the potatoes are firm.
- Preheat oven to 425°F (220°C).
- Brush with egg wash until completely coated.
- Bake for 30 minutes, or until the potatoes are heated all the way through and golden brown.
- Serve while still hot.