Description
Duchess Potatoes are elegant, piped mashed potatoes enriched with butter and egg yolks, baked until golden and crisp on the outside while remaining light and fluffy inside.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 1/4 cup heavy cream
- 3 large egg yolks
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil potatoes in salted water until very tender, about 15–20 minutes. Drain well.
- Mash or rice the potatoes until completely smooth and free of lumps.
- While still warm, mix in butter and cream until fully incorporated.
- Add egg yolks, salt, pepper, and nutmeg, mixing until smooth and glossy.
- Transfer mixture to a piping bag fitted with a large star tip.
- Pipe rosettes or swirls onto the prepared baking sheet.
- Brush lightly with egg wash.
- Bake for 18–22 minutes, or until edges are golden brown.
- Serve hot as a side dish.
Notes
- Ensure potatoes are very dry before mashing to avoid a loose texture.
- Do not overmix after adding egg yolks.
- Piped potatoes can be frozen before baking.
- Use a ricer for the smoothest result.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French