I’ve been preparing potatoes this way for years just to avoid the last minute fuss when mashed potatoes are on the menu. The addition of cheese, egg and breadcrumb topping developed out of a similar dish my mother used to make in a pan.
One day while looking through some recipes I came across a picture of Duchess Potatoes. After looking over the ingredients I realized they were very similar to the ones I’d been making in ramekins. While I place the potato mixture into ramekins, this recipe pipes it into rosettes straight onto a baking sheet.
Using ramekins makes a good dinner portion size and are really easy to serve. No matter how these potatoes are presented, ramekin or not it's a great way of dressing up mashed potatoes making them just a little more special.
For years my potatoes in ramekins had no name…Duchess Potatoes… how fitting!
Duchess Potatoes in Ramekins
The following are approximate measurements. What you want to end up with are light fluffy potatoes and if that means add a little more milk then do so. Most of the recipes I’ve come across use only egg yolks I’ve always used the whole egg and it works well. Adding your favourite cheese instead of mozzarella is perfectly acceptable and stirring in some finely chopped chives, parsley or favourite herbs definitely elevates the flavour.
6 to 7 medium Yukon Gold potatoes
¼ to ½ cups hot milk
shredded mozzarella or other favourite cheese
fine, dry bread crumbs
salt and pepper to taste
- Wash and boil potatoes until fork tender.
- Peel and put through a ricer or mash well to remove any lumps.
- Add salt, pepper, egg and using a mixer blend until well mixed.
- Add hot milk a little at a time until a fluffy, smooth consistency is obtained.
- Butter 4 small ramekins and fill half way with potato mixture.
- Add cheese then continue to fill well above the rim of the ramekin.
- Top with a generous sprinkle of dry breadcrumbs.
- Place ramekins on a baking sheet and bake in a preheated 375 degree F. oven until golden, approximately 20 to 25 minutes.
- Serve immediately.
Notes, Tips and Suggestions
- Use only hot milk, cold milk will result in potatoes with glue like texture.
- Yukon Gold potatoes are the best choice for this recipe.
- These can be prepared earlier on in the day and slipped into the oven just before serving.
- Using a ricer will remove all lumps and give a finer texture to the potatoes.
- Use of a pastry bag and large star tip definitely gives points for presentation.