Duchesse Mashed Potato-Mushroom Puff
photo by GirlEatsWorld
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
For Potatoes
- 6 medium potatoes
- 1 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper
- 4 teaspoons butter or 4 teaspoons margarine
- 2 whole eggs
- 1 1⁄2 1 1/2 cups cheddar cheese (optional) or 1 1/2 cups gouda cheese (optional)
- 3⁄4 teaspoon baking powder
- 1⁄2 cup chicken stock or 1/2 cup milk
- 1 lb mushroom, sliced
- 1 medium chopped onion
- salt and pepper
- 2 -3 tablespoons chopped fresh parsley
directions
- For Potatoes: Peel potatoes, cut in halves and boil in salted water until soft, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
- Mash potatoes using electric mixer. Add salt, pepper, butter or margarine, eggs, cheese (if using), baking powder and liquid. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy, depending upon the type of potatoes that you use).
- For Mushrooms: Saute onion in butter or margarine, until nicely carmelized. Remove onions from pan. Saute mushrooms until browned and they have released all of their liquid. Mix with onions, salt, pepper and chopped parsley.
- Note 1: I often make up my mushroom filling a day ahead of time and refrigerate. Soften slightly before filling.
- Butter a pie plate or a small pyrex baking dish and Line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Top with little bits of butter and a sprinkling of paprika.
- Bake at 400F for 20 to 25 minutes or until golden brown and puffed.
- Note 2: This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.
- Note 3: I like this recipe both with and without the addition of cheese. If my other sides don't have cheese in them, then I'll often add it.
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Reviews
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I made this today for an early Easter dinner side dish. I messed up on a few ingrediants... I forgot to add the baking powder and had only purchased an 8 oz package of mushrooms. But everyone still loved them. They didn't quite puff as beautifully as they did in the above picture, but I'm sure that's due to my error. They also need to cook longer than what the recipe indicated by 10-15 minutes more. I would definately try them again, and many people asked for the recipe!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.