"Baroness" potatoes (aka the poor cousin of the Duchess)
Prep time
Cook time
Total time
A rustic version of the classic Duchess potato.
Recipe type: Side dish or snack
Serves: 3-4 as a side, 2 as a snack!
  • 1 pound potatoes, peeled and cut into even sized cubes
  • 3 tablespoons whipping (heavy) cream
  • 2 tablespoons butter, room temperature
  • 1 egg yolk
  • 2 tablespoons butter, melted
  • salt and freshly ground pepper
  1. Heat oven to 400˚F.
  2. Line a baking tray with parchment paper.
  3. Place potatoes in a medium saucepan and just cover with cold water.
  4. Over a high heat, bring to a boil and then lower temperature and simmer the potatoes until they are fork-tender (20-30 minutes)
  5. Drain the potatoes then either using a food mill, a ricer or a not-too-fine sieve, push the hot potatoes through so they are fluffy.
  6. Add in the cream, the room temperature butter and egg yolk and mix until just combined and smooth.
  7. Place the potato mixture in a piping bag and pipe small balls of the mix onto the baking tray.
  8. Flatten the balls into small discs (they should be about 3cm across) using either your thumb or the back of a fork.
  9. Brush discs with the melted butter, making sure to coat both sides.
  10. Bake for 15 minutes, then flip the discs over and return tray to oven for a further 15 minutes until crispy and golden brown.
  11. Sprinkle with salt and pepper and serve immediately, either as a side dish or simply with ketchup.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2012/03/baroness-potatoes-aka-the-poor-cousin-of-the-duchess/