Gluten Free/ Holiday Recipes/ Sides/ Thanksgiving/ Vegetarian

GREEK -STYLE LEMON & THYME DUCHESS POTATOES

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Ingredients

  • ​Serves 8:
  • 2 and ½ Russet (baking) potatoes, peeled and cubed
  • 6 egg yolks at room temperature
  • 6 tablespoons butter, melted
  • ¼ cup sour cream
  • 1 teaspoon salt, or to taste
  • 1 tablespoon thyme leaves
  • Zest and juice of a lemon
  • Optional: white pepper, to taste, grated cheese such as Gruyere, Parmesan, Swiss, or Cheddar

Instructions

1

Preheat oven to 425 °F, 220 °C.

2

3

Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until very soft.

4

Drain the potatoes and either pass them through a food mill, a ricer, or mash them until smooth.

5

Add melted butter, sour cream, and salt, lemon zest, and juice. Taste it and adjust the seasoning. Mix in the egg yolks and thyme.

6

Transfer the mixture into a pastry bag fitted with a large star tip or use a spoon and a fork.

7

Pipe mounds onto a baking tray lined with parchment paper.

8

Bake for 20 minutes.

9

10

Make ahead tips:Pipe portions onto a baking sheet and store in the refrigerator until ready to bake that same day or transfer to the freezer until firm. Store in freezer bags up to 3 days.

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