Salsa di Parmigiano Topped Duchess Potatoes

Salsa di Parmigiano Topped Duchess Potatoes

Serves 8

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
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Directions
  1. In a large saucepan, cover potatoes with cold water. Sprinkle with 1 tbsp. salt; bring to a boil over high heat.
  2. Reduce heat; simmer until potatoes are tender when pierced with a fork (about 20 min.).
  3. Drain potatoes; return to the pan.
  4. Add milk, butter, egg and remaining salt to the pan; using a hand potato masher, mash potatoes until no lumps remain.
  5. 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.
  6. Using the back of a teaspoon, make a well in the center of each mound; fill each with 2 tbsp. Salsa di Parmigiano Spread.
  7. Freeze potatoes, covered, until firm; keep frozen until needed.
  8. Preheat oven to 425°.
  9. Bake potatoes in preheated oven until lightly browned on top (12-15 min.).
  10. 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.