Herby, oniony baked mashed potato casserole (aka Dutchess potatoes)

The Story

For me, this is one of those recipes that I sincerely didn’t even know existed. But then that all changed when I was throwing a dinner party one weekend for a couple of friends. My plan was to braise some short ribs and glaze some carrots with some warm spices and butter. I knew I wanted to serve them with some kind of potatoes, but mashed potatoes was not jiving for me. I love a super heavily mounted Joel Robouchon heavily mounted with butter mashed potato, but I wanted to try something that I had never made before.

So, I was investigating alternatives and I came across Dutchess potatoes. It’s basically a mashed potato casserole fortified with egg that is piped in individual portions or into a baking dish and then baked in the oven.

I had never heard of this…my 62% Irishness is ashamed! Because, my goodness are these good?!?! Potatoes are a neutral flavor so I decided to add flavoring to mine with a series of green ingredients including scallion greens, chives, and parsley. But you could really do whatever you want. Add some miso or gochujang, add hot sauce and sprinkle with blue cheese for a buffalo-style version, stir in a bunch of carmelized onions and top with gruyere for French Onion Soup vibes. The possibilities are endless.

Serve next to a perfectly cooked piece of meat or fish like my pan-roasted spiced chicken thighs or enjoy them all on their own along with some other satisfying vegetarian dishes like my zucchini with garlic crispies or my Brussel sprouts with hazelnuts and parmesan.

Difficulty: 2 on a scale of 1-5

Active time to prepare: 40 minutes

Total time to prepare: 1 hours 10 minutes (includes baking time)

Serves: 6 - 8

The Ingredients

For the baked mashed potato casserole/dutchess potatoes:

2 pounds/ 1 kilo Yukon Gold potatoes, peeled, cut into large chunks (1 inch/2.5 cm)

Salt and pepper

6 Tbsp./90 g salted butter

1 bunch scallion greens

2 Tbsp./6 g finely minced chives

1/4 cup/13 g parsley leaves

1/4 cup/60 g heavy cream

1 large egg and 1 egg yolk, beaten

The Recipe

For the baked mashed potato casserole/dutchess potatoes:

1. Preheat the oven to 230° C/450° F and place a rack in the center.

2. Place the potatoes in a large part and cover with cold water. Season with salt and bring the water to a boil. Reduce the heat to a simmer and cook until the potatoes are fork-tender (around 10 minutes).

3. Drain the potatoes and place them back into the warm pot to dry out. Place the pan over the heat for 1 minute, stirring every once in awhile. Remove from the heat and set aside.

4. In a medium sauce pot, add the butter and melt. Add the scallion greens and cook until starting to soften (4 - 5 minutes approx.)

5. Add the chives and the parsley leaves. Cook for another 3 or 4 minutes.

6. Add the cream and cook until just warmed through.

7. Pour the mixture into a blender and process until smooth. Set aside.

8. Pass the potatoes through a ricer or a food mill. Season lightly with salt and pepper.

9. Add the cream and butter mixture and mix thoroughly to combine. Check for seasoning.

10. Add the egg and mix to combine.

11. Spoon 2/3 of the mixture into the casserole dish, spreading it out evenly. Smooth the top with a spatula.

12. Prepare a pastry bag with a star tip. Spoon the reamining potato mixture into the bag without creating gaps so you don’t get any air bubbles.

13. Pipe small mounds to cover the top. Feel free to get creative with the style of piping you do.

    *NOTE: Hold the bag completely vertically and apply even pressure.

14. Bake for 25 to 30 minutes or until the ridges of the piping are golden brown.

DO AHEAD: You can assemble the casserole 2 days in advance. Bring to room temperature for an hour before you bake it.

LEFTOVERS: Cooked dutchess potatoes will keep in the refrigerator for 4 days.