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+ servings

Mashed (Duchess) Potato Wells

Marla Hingley
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12

Ingredients
  

  • 4 lbs russet potatoes peeled & quartered
  • 2 parsnips peeled & cored
  • ½ cup melted butter* or margarine
  • ½ cup crème fraiche or sour cream optional
  • 1-2 Tbsp GF prepared horseradish to taste
  • Salt and pepper to taste
  • 2 tsp fresh dill optional

Instructions
 

  • Prepare parsnips by quartering, then use a vegetable peeler to shave out the center woody core from each quarter. Chop into pieces and place in a pot of salted cold water along with the potatoes. Bring to a boil and cook until tender. Drain, reserving 2 cups of the water, and place back in pot.
  • Lay a towel over the pot and cover with lid. This will absorb the excess steam from the potatoes.
  • Remove from heat and coarsely mash with a potato masher. Pour in the melted butter and continue to mash. Add the remaining ingredients, mashing until combined and smooth. If want a thinner consistency, stir in a bit of the potato water.
  • Use a spring-loaded ice cream scoop and form 12 mounds onto a parchment lined baking sheet. Spray the back of the scoop with a bit of oil,and use it to form a depression in each mound. Spray the tops of the wells with a bit more of oil and broil for 10 minutes or until light golden brown.

Notes

*for even more flavor try using brown butter.
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