Duchesse Mashed Potato-Mushroom Puff

evelyn/athens's Note:

This is a fabulous recipe and one I always seem to fall back on for dinner parties. The potatoes are whipped into a creamy puree with butter, milk and eggs and are sandwiched with a yummy mushroom filling. This all bakes up into a lovely golden puff which magically disappears before all other dishes! This wonderful recipe was given to me years ago by my friend, Buzz in Toronto.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

For Potatoes

• 6 medium potatoes
• 1 teaspoon salt (to taste)
• 1/4 teaspoon pepper
• 4 teaspoons butter or 4 teaspoons margarine
• 2 whole eggs
• 1 1/2 cups shredded swiss cheese (optional) or 1 1/2 cups cheddar cheese (optional) or 1 1/2 cups gouda cheese (optional)
• 3/4 teaspoon baking powder
• 1/2 cup chicken stock or 1/2 cup milk
• 1 lb mushroom, sliced
• 1 medium chopped onion
• salt and pepper
• 2 -3 tablespoons chopped fresh parsley

Directions:

1. For Potatoes: Peel potatoes, cut in halves and boil in salted water until soft, but firm. Drain and dry thoroughly by shaking over heat until moisture disappears.
2. Mash potatoes using electric mixer. Add salt, pepper, butter or margarine, eggs, cheese (if using), baking powder and liquid. Beat until fluffy. (you may need a little extra liquid to get these nice and fluffy, depending upon the type of potatoes that you use).
3. For Mushrooms: Saute onion in butter or margarine, until nicely carmelized. Remove onions from pan. Saute mushrooms until browned and they have released all of their liquid. Mix with onions, salt, pepper and chopped parsley.
4. Note 1: I often make up my mushroom filling a day ahead of time and refrigerate. Soften slightly before filling.
5. Butter a pie plate or a small pyrex baking dish and Line bottom and sides of plate with about 1" mashed potato mixture. Fill centre with mushroom mixture, cover with remaining potato mixture. Top with little bits of butter and a sprinkling of paprika.
6. Bake at 400F for 20 to 25 minutes or until golden brown and puffed.
7. Note 2: This dish can be prepared in the morning, covered with plastic wrap and left at room temperature until baking time.
8. Note 3: I like this recipe both with and without the addition of cheese. If my other sides don't have cheese in them, then I'll often add it.

Reviews

[miss_treated1]

This was a fun recipe. I added a little heavy cream to the mixture and made enough to fill a souffle dish so increased the amount of Gruyere cheese. This was very good. Next time I will use Machego cheese and add to ramekin dishes. Very elegant, thanks for posting.

[mollymustang]

Excellent recipe and flavor! Was excited to see it "puff up" in the oven, too! I cut the recipe in half and made them in individual ramekin dishes...it made 4. Is great to pack in lunches and re-heats pretty good.

[Chef #184400]

I made this today for an early Easter dinner side dish. I messed up on a few ingrediants... I forgot to add the baking powder and had only purchased an 8 oz package of mushrooms. But everyone still loved them. They didn't quite puff as beautifully as they did in the above picture, but I'm sure that's due to my error. They also need to cook longer than what the recipe indicated by 10-15 minutes more. I would definately try them again, and many people asked for the recipe!