Truffle & Sun-Dried Tomato Duchess Potatoes


  1. Preheat oven to 375 degrees F.
  2. Finely chop the sun dried tomatoes into very small pieces and add to a medium sized mixing bowl.
  3. Crack the egg into the mixing bowl and stir to combine with the tomatoes.
  4. Add the half & half, mashed potatoes, cheese and truffle oil to the mixing bowl, stir to combine.
  5. Season the mixture with sea salt and then place into a large piping big that is fitted with a large star piping tip.
  6. Pipe small florets of the potato mixture onto a sheet pan that is lined with parchment paper spaced apart.
  7. Place the sheet pan in the oven, and bake for 12 minutes.
  8. Turn the pan in the oven for even browning, then bake for an additional 12 minutes or until golden brown edges are achieved.
  9. Remove from oven, allow to cool for 2-3 minutes. Lift each from the pan using a thin metal spatula. Serve and enjoy!


  • 3 cups potato(es), Yukon, mashed, cold
  • 1 egg(s)
  • 3 Tbsp. cheese grated, Parmesan
  • 1/4 cup Roland® Sun-Dried Tomatoes
  • 1 Tbsp. Roland® Organic White Truffle Oil
  • sea salt, to taste