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Side Dish

Duchess Potato Rosette

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  • Prep Method: Baked
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  • 6 medium Idaho Russet Potatoes, quartered
  • 1/2 cup half & half
  • 1/2 cup butter
  • 1/4 cup sour cream
  • 1/2 cup fresh chives, chopped
  • Salt and pepper to taste


Peel and quarter potatoes and boil in salted water until a fork can easily be inserted into the center and releases easily. Drain and whip with remaining ingredients.

Pre-heat oven to 350 degrees. Transfer whipped potatoes to a pastry bag with a star tip, and pipe into decorative mounds in muffin cups. Transfer to hot oven until ridges are browned, approx. 10 minutes.


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