Karen's Duchess Potatoes with Butternut Squash Swirl

5 from 1 vote

Karen's Duchess Potatoes with Butternut Squash Swirl

Make these Gorgeous Potatoes ahead of time for the Perfect Thanksgiving Side-Dish. Enriched Mashed Potatoes are piped for a Beautiful Presentation, that's actually easy to make.

Prep Time10

Cook Time33

Total Time43

Course: Side Dish, Thanksgiving Side Dish

Cuisine: American, French

Keyword: Duchess Potatoes, Duchess Potatoes with Butternut Squash Swirl

Servings: servings / 3" size

Author: Karen Sheer a zest for life

Ingredients

Potatoes:

3 pounds yukon gold potatoes about 8 medium-large size
1 large egg I use Pasture Raised*
2 large egg yolks I use Pasture Raised*
3 tablespoons unsalted butter softened, room temperature, I use organic
1 1/2 teaspoon sea salt
1/8 teaspoon nutmeg freshly fine grated
1/8 teaspoon cayenne pepper for less, use 2 pinches

Butternut Squash Swirl/Layer:

1 1/4 pounds butternut squash measured with rind
1 large egg yolk
1/4 teaspoon pumpkin pie spice (can also use 3 pinches ground nutmeg)
1/4 teaspoon sea salt

For Topping Potatoes:

1 large egg egg
1 teaspoon filtered water

Garnish:

1 1/2 tablespoons flat leaf parsley washed & dried, coarsely chopped

Instructions

Butternut Squash Swirl/Layer:

Cut the butternut squash into 2" wedges. Steam over simmering water using a steamer basket until the squash is very tender and cooked through, about 18 minutes.
With tongs, add the squash to a cutting board. When cool enough to handle, remove and discard rind with a small knife remove and discard seeds. Press extra moisture with paper towel until dry.
Add the squash to a small food processor with egg yolk, pumpkin pie spice and sea salt. Process until very smooth. Set aside.

Potatoes:

Peel potatoes and cut each into 8 similar sized pieces. (My potatoes were about 3" long.) STEAM potatoes over simmering water using a steamer basket for 15 - 18 minutes until cooked through. (Can boil, but not preferable.)
Drain potatoes and shake off any water.
While potatoes cook - Whisk 1 egg and 2 yolks together in a small bowl.
Pat potatoes with a paper towel, pass potatoes through a ricer* into a large bowl in about 5 additions. While potatoes are still warm, add 3T. butter and mix in with a rubber spatula. Add the egg mixture from the bowl with 1 1/2/ t. sea salt, 1/8 t. nutmeg and 1/8 teaspoon cayenne pepper.
Combine well with a rubber spatula until smooth.

Pipe and Bake the Potatoes:

Preheat oven to 375 degrees. Line a rimmed baking pan with parchment paper.
Using a large pastry bag with a large 1/2" flat tip (or use a rosette tip if you like) - fill the bag half way with 2 cups the potato mixture. Push to one side in the bag and add about 1/2 cup Butternut Squash mixture on the other side. Press the bag pushing the mixtures to the bottom of the bag and twist to release any air.
Pipe 3" mounds onto the pan in rising circles, about 1 1/2 inches high.
Repeat with remaining Potato and Butternut squash mixtures. Will make about 30 portions.
Quickly whisk 1 egg with 1 teaspoon water and gently brush over the potato mounds. Will not use all.
Bake until lightly browned around the edges for about 15 minutes.
Serve with chopped parsley all over.

HINTS:

Can bake in a casserole dish! Use a 8" x 10 baking pan and pipe in rows from the pastry bag. No pastry bag?- smooth layers alternating potatoes & squash mixture and brush with the egg wash and bake.
You can also use a standard potato masher instead of a ricer.

Notes

Hints for Making Ahead: Place cooked Duchess Potatoes in an airtight container, refrigerate up to 3 days in advance. Preheat oven to 350 degrees, add potatoes to a rimmed baking pans and cover with foil and bake until warmed through. Uncover for a few minutes until lightly golden.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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