Mini Duchess Potatoes
October, 2014 · By Coryanne Ettiene
As you know, I never miss an opportunity to eat with my fingers. Emily Post could write a whole passage about my mischievous adventures devouring everything with my hands. Food tastes better when you can touch it, there is something intimate about finger foods that soften the shoulders, allow you to let you hair down and embrace the flavors of the food you are eating. Mind you, I know when to use a fork, I just prefer food that does not require it, which is why I absolutely love these mini Duchess potato bites and will be serving them every chance I get this holiday season.
It is almost ridiculous to mention a recipe they are that easy. And if you have plenty of mash left over, the task is even more simple. I used mashed potatoes for this, but they are equally as fabulous with sweet potatoes. If you know you have a big party planned, pipe out the potatoes and freeze them on a baking sheet covered in parchment paper for up to 48 hours before the party. Allow them to thaw before baking to ensure that they bake evenly.
- 5 pounds of Yellow Potatoes, peeled and cut into 1-inch pieces
- Salt and pepper to taste
- ¼ cup of unsalted butter
- 4 large egg yolks
- ¼ cup half and half, plus a splash for the egg wash
- 1 cup of cream cheese
- 2 tablespoons of fresh thyme, more for garnish
- In a large pot, boil the potatoes for 15 minutes, or until they are fork tender.
- Drain in a colander, let sit 5 minutes, and then return to the pot.
- Add your butter, 3 egg yolks and cream, and then mash until smooth enough to add to a potato ricer, and then rice until extra smooth.
- Season with salt and pepper.
- Fill a piping bag with the potatoes and create 16 equal tiny mounds on the sheet, and then use your index finger to create a dent. Refrigerate for 10-15 minutes, or until firm.
- Preheat your oven to 400° F.
- Whisk together remaining egg yolk and a splash of half and half, then brush the wash onto the potatoes and bake for 15 minutes, or until golden.
- While the potatoes cook, add your cream cheese and thyme to a bowl and fold together until fully blended, then store in the fridge to set.
- Remove the potatoes from the oven and allow to cool to the touch before topping with a dollup of the cheese blend. Serve immediately.