Duchess Potatoes

This recipe is a great way to use up leftover mashed or riced potatoes. You may need to add some more milk if you use leftover homemade potatoes, since they can dry out when refrigerated.

Serves: 8Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 package (12 oz.) refrigerated mashed potatoes
  • 1 egg, beaten
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp. sour cream
  • ½ tsp. dried basil leaves
  • 2 Tbsp. whole milk
  • 2 Tbsp. grated Parmesan cheese

Directions

  • Preheat oven to 375°F.
  • In a large bowl, combine all ingredients except milk and 2 tablespoons Parmesan cheese. Beat well until combined. Spoon or pipe mixture into 16 mounds onto greased baking sheets. Brush with milk and sprinkle with 2 tablespoons Parmesan cheese.
  • Bake potatoes for 15–20 minutes, or until tops are beginning to brown and potatoes are hot. Serve immediately.

Recipe Information

Serves: 8

Ingredients

  • 1 package (12 oz.) refrigerated mashed potatoes
  • 1 egg, beaten
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp. sour cream
  • ½ tsp. dried basil leaves
  • 2 Tbsp. whole milk
  • 2 Tbsp. grated Parmesan cheese

Directions

  • Preheat oven to 375°F.
  • In a large bowl, combine all ingredients except milk and 2 tablespoons Parmesan cheese. Beat well until combined. Spoon or pipe mixture into 16 mounds onto greased baking sheets. Brush with milk and sprinkle with 2 tablespoons Parmesan cheese.
  • Bake potatoes for 15–20 minutes, or until tops are beginning to brown and potatoes are hot. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat2g
Saturated Fat1g
Cholesterol25mg
Sodium170mg
Total Carbohydrate9g
Dietary Fiber1g
Sugars1g
Protein3g