Weight Watchers Duchess Potatoes
Mashed potatoes piped and baked to form a crispy outer shell.
Servings: 6 people
Ingredients
- 22 ounces Russet potatoes You will need 20 oz mashed but weigh some extra since you will trim the potatoes
- 2 Egg yolks
- 2 pinches Ground nutmeg
- 2 ½ tbsp Light butter
- ¼ tsp Salt plus more to taste
- ⅛ tsp Black pepper plus more to taste
Instructions
- Boil the potatoes to create the mash: Peel and dice the potatoes, cover them with water, add some salt, and bring them to a boil. Boil for 10-20 minutes (depending on how large your dice pieces are) until they are fork-tender.
- Drain the potatoes and allow to cool slightly. Preheat the oven to 400F.
- Mash the potatoes until they are completely smooth with no chunks (you will need 20 oz mashed), then fold in the other ingredients (minus optional egg wash). If the mixture is too thick to pipe, you can add a splash of milk.
- Line a sheet pan with parchment paper and assemble a piping bag with a star tip. Pipe rosettes or stars with the mashed potatoes, leaving some space in between for airflow. I was able to fit 20 Duchess potatoes on one pan and 10 in another, for 30 total. Brush with optional egg wash if using.
- Bake the Duchess potatoes for about 12-15 minutes until the exterior has a crunchy shell. If needed, broil the Duchess potatoes to give the edges a deeper golden brown color.
Notes
1 WW point per serving when the Duchess potatoes are divided into 6 equal servings.
Nutrition
Serving: 105g | Calories: 112kcal | Carbohydrates: 19g | Protein: 2.5g | Fat: 3g | Saturated Fat: 0.9g | Cholesterol: 61mg | Sodium: 133mg | Potassium: 317mg | Fiber: 1.7g | Sugar: 0.9g | Calcium: 15mg | Iron: 0.5mg