Go to the Recipe: Fully Loaded Duchess Potatoes
Would there be any concerns using an electric mixer to mash the potatoes? I don't have a food mill, but I'm not sure if over mixing would present an issue with this recipe.
Over mixing will just give you a stiffer, gummier texture. But the ratios should still work out for you. And obviously you will have some chunks.
Thanks so much!
Thoughts on prepping all the way through piping, then freezing, and roasting day of?
Wonderful Kyl, making for thanksgiving, thanks
Honestly I'm not sure how it will hold up with a freeze. But you can make the filling 3-4 days in advance and just pipe and bake the day of.
Aaaaaand I just saw the "makeahead instructions" *facepalm* Thanks Kyl.
At the point that you plated, the potatoes were cool enough to handle. Is there a safe way to warm it up without degrading the quality of the finished product? Thanks!
Can I warm these up before serving? Only I have a 20min drive to the venue prep rest of the dinner for 20 people and serve hot, I hope lol
If you are asking if you can bake them ahead, drive 20 min and give them a reheat, then I would say yes for sure. you have 2 hours after you cook them to consume. How ever, do not fill with the sour cream until you have reheat and are ready to serve. GOOD luck!
They were still very warm to the touch, and if you want to give it a quick 5 min in a hot oven to warm them more they should still be amazing.
I made these, followed the recipe but ended up with pancakes. Very tasty, but flat. What went wrong?
Most likely the mixture was too wet. You would either need the potatoes to dry out a little bit before you mix them up, or add in more potato.
why not bake potatoes? Wouldn't base then be drier?
Why is it 90 min “total” time, when you need to boil the potatoes for 75-90 minutes? Does total mean ‘non-active’ time?
Thanks for flagging that, it has been updated.
I want to make ahead and leave it in a “sealed piping bag”. But how do I attach the star tip when I’m ready to bake? Do I just transfer it to another bag with the tip already attached? Thanks.
Yep, that is the move that we use when doing banquets: one bag with the tip in it, and you just cycle in a new bag that you cut and slide into the one with the tip.
Good question! I'd like to know too!
They get a little too dry, and the flavor gets a little "baked" potato-like. But it is an option you can try out if its simpler for you
