Do you remember the duchess potatoes? That appetizer so tasty and fashionable in the 80s, which was not only delicious but also beautiful to look at? Yes, those baskets of golden and delicious mashed potatoes that we needed together with the roast meat and that disappeared immediately. I have always loved them, because as soon as the Duchess potatoes are baked they are amazing. But today I have revisited them a little, resting them on a mushroom and creating an appetizer or a side dish suitable for Christmas parties, because the Duchess potatoes resting on a mushroom are so reminiscent of Christmas trees. Would you like to try to make this appetizer fast and cheap for the Christmas holidays? Let’s go to the kitchen, I’ll tell you the details of this delicious and cheap dish that you can bake in the oven or in an air fryer! If you want to stay up-to-date on my recipes you can follow my facebook fanpage.
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Ingredients
Duchess potatoes on mushrooms: ingredients.
Tools
Steps
How to make Duchess potatoes on mushrooms.
Cook the potatoes, you can cook them for 35-40 minutes in boiling water and in any case until they are soft, or steam them for 20 minutes in a microwave steamer, as I did.
Clean the mushrooms by removing the roots of the stem and rubbing them with some kitchen paper. Remove the stems (you will use them for a risotto or a sauce) and the skin.
Remove the lamellae with a spoon and place them on a baking dish. Give a sprinkling of salt and pepper, a round of oil and cook in a hot oven at 355 ºF for 10 minutes, or do like me and cook them in an air fryer for the same time and the same temperature (in this case it is not necessary to preheat).
Put the potatoes cooked and still hot in the masher potatoes and mash (the peel will remain inside the tool), or peel first and mash them with a fork collecting them in a bowl, then add a bit of oil, salt, pepper, grated cheese.
Add the egg, spreadable cheese, chopped parsley and amalgamated. You will have to get a very full-bodied and sustained mixture (if not add very little corn starch or breadcrumbs).
Fill piping bag with a star-shaped spout and with this fill the mushroom hats, forming tufts about 1 ,5 inches. Cook in an air fryer or in a ventilated oven at 180 ºC for 10 minutes or until slightly browned. Our appetizers are ready to be served immediately, still hot and fragrant.
If you need to organize in advance, after you have baked the mushroom hats and prepared the potato filling, store everything in the fridge, when you serve assembled your mushrooms and put them back in the oven or in the fryer.
The leftover appetizers should be stored in the fridge and consumed within 24 hours, but they will not be as good as if they had just been baked.
Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.
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Varied doses for servings