Cheese, potatoes, egg yolks, and seasonings come together to make these cheddar duchess potatoes into something you will “wow” over!
Cheddar Duchess Potatoes
Before I set out to make these cheddar duchess potatoes, I had never tasted them before. I wasn’t quite sure what to expect, but I knew that they looked amazing, and I knew that I liked mashed potatoes, so what was there to lose?
They didn’t disappoint.
It was similar to a loaded baked potato in a way with the cheddar cheese. I think a great addition to these cheddar duchess potatoes for next time (or this time for you if you are feeling it) would be to substitute some sour cream for the heavy cream, throw in some chives to the mix, as well as some finely chopped crispy bacon.
These are surprisingly fast to make. Much faster than they look. They also freeze well, so make up some extras and toss them into the freezer for a quick side dish.
Start by peeling and quartering some potatoes. I used about 8 medium sized reds because that was what I had around. You can use russets. They are more typically used for mashed potatoes, but I find that reds work just fine as well, especially for this.
When they are fork tender, but not mushy, drain the potatoes and place them back into the pot.
Turn the heat on low, and cook the excess liquid off by stirring frequently. When you are satisfied that the moisture is cooked out, add in your butter, cream, and seasonings. Mash well until there are no more lumps. If you have a potato ricer, this is the perfect time to get it out.
After the potatoes are well mashed and combined with the butter, cream, and seasonings, throw in your cheddar cheese.
Need something to make with these? Try my Hamburger Steaks and Onion Gravy!
Stir well, and then mix in your beaten egg and egg yolk. Using a piping bag with a large star tip attached, or a large ziploc with a hole snipped in the corner, pipe your potatoes onto a baking sheet lined with either non-stick foil or parchment paper.
Next gently coat with melted butter, and the sprinkle with a bit of paprika.
Bake at 375 for 25-30 minutes, or until the edges are just starting to turn golden brown. These pictured below could’ve stayed in a few more minutes, but they were delicious anyway!
These would be great with my roast beef dinner!