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Muffin pan French onion duchess potatoes recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate mashed potatoes with elegant potato swirls, perfect make-ahead dish for effortless entertaining or everyday meals.
Ingredients:
  • 1kg sebago (brushed) potatoes, peeled, coarsely chopped
  • 60g butter, chopped, plus extra, melted, to serve
  • 40g packet French onion soup mix
  • 4 egg yolks
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease twelve 80ml (1/3 cup) muffin pans with melted butter and line their bases with baking paper. In a large saucepan, cover the potato with plenty of cold water. Bring to a boil over high heat and cook for about 10 minutes until very tender.
  • In a small saucepan over medium-low heat, melt the butter and combine it with the soup mix. Stir constantly for 2-3 minutes or until well blended.
  • After draining the potatoes, place them back in the pan. Cook over high heat for 1 minute until liquid evaporates. Remove from heat, mash until smooth. Press through a sieve into a bowl. Add butter mixture and egg yolks, stir well to combine.
  • Transfer the creamy potato mixture into a decorative piping bag with a 1.5cm fluted nozzle attached. Carefully pipe the mixture into muffin holes. Lightly spray the tops with oil and bake for 20 minutes until beautifully golden. Place the muffins on a serving platter, drizzle a touch of melted butter over the top, and serve them warm. Enjoy!

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