Salsa di Parmigiano Topped Duchess Potatoes
Beef Wellingtons served with Salsa di Parmigiano Topped Duchess Potatoes and Steamed Vegetables
Ingredients
2 lb.
red potatoes, peeled and quartered
1 tbsp. plus 1 tsp.
kosher salt, divided
2 tbsp.
milk
2 tbsp.
butter
1
egg, beaten
1 cup
Kowalski's Signature Salsa di Parmigiano Spread (from the Deli Grab & Go Case), divided
Directions
- In a large saucepan, cover potatoes with cold water. Sprinkle with 1 tbsp. salt; bring to a boil over high heat.
- Reduce heat; simmer until potatoes are tender when pierced with a fork (about 20 min.).
- Drain potatoes; return to the pan.
- Add milk, butter, egg and remaining salt to the pan; using a hand potato masher, mash potatoes until no lumps remain.
- Line a rimmed baking sheet with parchment paper. Spoon potato mixture into a zipper-closure food storage bag. Using scissors, snip off one corner of the bag, making a small opening; pipe potato mixture into 8 circular mounds on the parchment-lined baking sheet.
- Using the back of a teaspoon, make a well in the center of each mound; fill each with 2 tbsp. Salsa di Parmigiano Spread.
- Freeze potatoes, covered, until firm; keep frozen until needed.
- Preheat oven to 425°.
- Bake potatoes in preheated oven until lightly browned on top (12-15 min.).
- Serve immediately. Try them served alongside our recipe for Beef Wellingtons with Red Wine Sauce (as pictured).
Tasty Tip:
- Potatoes hold their shape better during baking if they are baked from frozen.
