Baby Duchess Potato Bites

Little baby bites of Duchess Potatoes for a fun and unique appetizer.

This post is sponsored by the Idaho Potato Commission. All opinions are my own.

Isn’t it funny how our taste changes as we age? You see when I was a kid, I absolutely hated potatoes. I didn’t like baked potatoes, hash browns, fried potatoes…I even had issues with French fries unless they were really crunchy. But the worst?

The worst was mashed potatoes.

Mashed. Potatoes.

My father however, LOVES mashed potatoes and because of that, my mother made mashed potatoes probably 4 times a week. No exaggeration. And growing up in my house, you had to have some of everything that was served and eat everything on your plate. It was something right out of a scary campfire story. I’m telling you. I had developed a routine of taking the smallest scoop of potatoes I could get away with, then I would drown it in butter. I would then divide it into four sections and eat gulp a section down at a time without even chewing it. The less I could taste it, the better.

But then I grew up and my taste began to change. I discovered more and more that I really liked potatoes. All sorts of potatoes. I do have to admit that it took me a long time before I even attempted to try mashed potatoes. That happened just a few years ago. And now? I don’t just like them, I love them!

Today, I am bringing you an appetizer recipe featuring Idaho® Potatoes.

I’m sharing a spin on the classic potato casserole, Duchess potatoes. Seeing as I now love all things potato, I thought this would be a great way to take a side dish and turn it into an appetizer by piping the potatoes into small, bite-sized, ruffly mounds of joy.

To begin, preheat your oven to 475°.

Peel and cut 2 pounds of potatoes into chunks. My favorite would be Yukon Gems or Yukon Gold Idaho® potatoes.

Place them in a large pot or Dutch oven and cover them with a couple inches of cold water. Add 1 1/2 teaspoon of salt to the water. Bring it all to a simmer and cook until the potatoes are fork tender, about 20-25 minutes.

Meanwhile, melt 2 tablespoons of butter. Set that aside for now.

When the potatoes have finished cooking, drain them in a colander and let them sit there for about 10 minutes to release some of the excess moisture and cool down a bit.

Place the potatoes back into the pot you cooked them in, or into a large bowl. Add in 2 tablespoons of room temperature butter, 1/2 teaspoon each of freshly grated nutmeg and black pepper, along with 1/4 cup half & half. Mash these all together until the ingredients are fully incorporated.

In a small dish, whisk together 3 egg yolks and 1/2 teaspoon of salt. Add this to the potatoes and mash together until it is just smooth.

Spoon the mixture into a piping bag that has a large star tip. Pipe small mounds, about the size of a half dollar, onto a cookie sheet.

Brush the tops with the melted butter and pop it into your oven.

Bake for 10-12 minutes or until the “ruffles” are nicely browned.

Serve the bites as is or place them on top of crackers for easy “grab n’ go” bites.

Enjoy!

For more information and ideas, check out the Idaho® Potatoes website.

And for more fantastic potato recipes, check out this Pinterest board: Potato Recipes Featuring Famous Idaho® Potatoes

Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!

Baby Duchess Potato Bites

Constance Smith – Cosmopolitan Cornbread

Little baby bites of Duchess Potatoes for a fun and unique appetizer.

5 from 2 votes

Print this Recipe Save this on Pinterest

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Course Appetizer

Cuisine American

Cook ModePrevent your screen from going dark while preparing this recipe

Ingredients

  

• ▢ 2 lb potatoes, Yukon Gems or Yukon Gold Idaho® potatoes
• ▢ 2 teaspoon salt, divided
• ▢ 4 Tb room temperature butter, divided
• ▢ 1/2 teaspoon freshly grated nutmeg
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1/4 c half & half
• ▢ 3 egg yolks

Instructions

 

• ▢
  To begin, preheat your oven to 475°.
• ▢
  Peel and cut the potatoes into chunks. Place them in a large pot or Dutch oven and cover them with a couple inches of cold water. Add 1 1/2 teaspoon of salt to the water. Bring it all to a simmer and cook until the potatoes are fork tender, about 20-25 minutes.
• ▢
  Meanwhile, melt 2 tablespoons of butter. Set that aside for now.
• ▢
  When the potatoes have finished cooking, drain them in a colander and let them sit there for about 10 minutes to release some of the excess moisture and cool down a bit.
• ▢
  Place the potatoes back into the pot you cooked them in, or into a large bowl. Add in 2 tablespoons of room temperature butter, the nutmeg, black pepper, and half & half. Mash these all together until the ingredients are fully incorporated.
• ▢
  In a small dish, whisk together the egg yolks and 1/2 teaspoon of salt. Add this to the potatoes and mash together until it is just smooth.
• ▢
  Spoon the mixture into a piping bag that has a large star tip. Pipe small mounds, about the size of a half dollar onto a cookie sheet.
• ▢
  Brush the tops with the melted butter and pop it into your oven.
• ▢
  Bake for 10-12 minutes or until the “ruffles” are nicely browned.
• ▢
  Serve the bites as is or place them on top of crackers for easy “grab n’ go” bites.
• ▢
  Enjoy!

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread or post it on my Facebook Page