Duchesse Mashed Potato Mushroom Puff
Elevate your appetizer game with the irresistibly flaky and savory Duchesse Mashed Potato Mushroom Puff. This recipe combines pillowy duchesse-style mashed potatoes — enhanced with rich Parmesan, creamy butter, and a hint of nutmeg — with a robust mushroom filling featuring sautéed cremini mushrooms, fragrant shallots, garlic, and fresh thyme. Encased in golden, buttery puff pastry, these elegant puffs are perfect for entertaining or serving as a crowd-pleasing side dish. With a crispy exterior and a melt-in-your-mouth center, these decadent bites delight on both flavor and texture. Simple yet gourmet, they are guaranteed to impress.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.25 cup Heavy cream
- 0.33 cup Parmesan cheese, grated
- 2 large Egg yolk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Cremini mushrooms
- 1 small Shallot, minced
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Thyme, fresh
- 2 sheets Puff pastry sheets, thawed
- 1 large Egg wash (1 egg whisked with 1 tablespoon water)
Instructions
Peel and dice the russet potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Mash them until smooth.
Add butter, heavy cream, Parmesan cheese, egg yolks, salt, and black pepper to the mashed potatoes. Mix well until light and creamy. Set aside to cool slightly.
For the mushroom filling, clean and dice the cremini mushrooms into small pieces.
Heat olive oil in a skillet over medium heat. Add the minced shallot and garlic, sautéing until fragrant, about 1 minute.
Add the mushrooms and thyme to the skillet. Cook until the mushrooms release their moisture and become golden brown, about 6-8 minutes. Season with a pinch of salt and pepper. Remove from heat and let the mixture cool.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface. Cut into 4x4-inch squares (approximately 8 squares per sheet).
Place a small scoop of the mashed potato mixture in the center of each pastry square. Top the mashed potatoes with a spoonful of the mushroom filling.
Brush the edges of the pastry squares with egg wash. Fold each square into a triangle, pressing the edges firmly to seal. Crimp edges with a fork for decoration, if desired.
Transfer the puffs to the prepared baking sheet. Brush the tops with egg wash for a golden finish.
Bake in the preheated oven for 18-22 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 16.4 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 554 mg | 43% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5202 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
