EASY CHIVE & CHEDDAR DUCHESS POTATOES –In their relentless quest for taste perfection, Finlandia has been making butter in Finland for over 100 years. It is made with the purest milk from Finnish farms, without any added hormones or artificial ingredients.
I ate a pat of Finlandia butter and let it slowly melt on my tongue to get a clear taste without any other ingredients getting in the way. I am in love with its’ fresh, clean pure flavor. I dare you to take a taste test too because not all butters are the same – the quality of your butter is just as important as your other ingredients.
To make the duchess potatoes you boil cubed potatoes in water until fork tender and hand mash with a potato masher along with Finlandia butter, half & half, salt and pepper, sharp cheddar cheese, chives and egg yolks.
The mashed potatoes are scooped up and formed into rounds on a baking sheet with an indentation in the center perfect for holding a pat of Finlandia butter.
They must be chilled in the freezer before baking otherwise they can lose their shape and melt into large puddles as they bake.
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These are “easy” duchess potatoes because they eliminate two steps that classic duchess potato recipes call for: ricing the potatoes and piping them into rounds using a pastry bag.
They’re perfect for special occasions and the upcoming holidays, the plus being you can make them ahead of time and bake when needed.
With it’s legendary fresh, creamy taste your buttery duchess potatoes will be the star of any meal!
EASY CHIVE & CHEDDAR DUCHESS POTATOES
Ingredients
- 5 pounds Yukon Gold or Russet potatoes
- 11 ounces Finlandia™ butter salted or unsalted, divided
- sea or kosher salt and fresh black pepper
- ½ cup half & half plus 1 tablespoon
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons finely chopped chives
- 4 large egg yolks divided
Instructions
- Fill a large soup pot with water. Wash, peel and cut the potatoes into about 1-inch cubes.
- Cover the potatoes with water by an inch at the top.
- Bring to a boil over high heat and maintain a simmer 20-25 minutes until the potatoes are fork tender.
- Drain well and add back to the pot.
- Add 4 tablespoons butter, 1 teaspoon salt, ¼ teaspoon black pepper and the half & half.
- Mash with a potato masher until there are no lumps left. Taste and season again with more salt and pepper if needed.
- Stir in the cheese and chives followed by 3 egg yolks. Allow the potatoes to cool off about 20 minutes.
- Line 2 large baking sheets (or 3 medium - they must fit in your freezer) with parchment paper.
- Scoop up the potatoes by ½ cups and mound them onto the baking sheets forming them into circles.
- Use the back of a round tablespoon to form a well in the center of each one.
- Combine the remaining egg yolk with the tablespoon of half & half. Brush each one lightly with the mixture using a pastry brush.
- Place the baking sheets, one at a time if they don't both fit, in the freezer 20 - 25 minutes.
- Meanwhile preheat the oven to 450 degrees F.
- Bake the potatoes 15 - 18 minutes or until golden brown. If they melt a little and lose some of their shape use the backs of two spoons to push them back into shape as soon as you take them out of the oven.
- Let the potatoes rest 10 minutes.
- To serve: cut the remaining butter into pats and place one in the center of each potato.