Print

Duchess Potatoes

Duchess Potatoes
Print Recipe

Duchess Potatoes are a classic French-inspired side dish featuring creamy mashed potatoes enriched with butter, heavy cream, and egg yolks, piped into elegant swirls and baked to a crisp, golden perfection. Perfect for holiday meals and special occasions, they combine rich texture and delicate flavor with a sophisticated presentation.

Ingredients

Scale

Potato Base

  • 2 pounds Russet potatoes, peeled and cut into chunks

Dairy and Enrichment

  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 2 large egg yolks

Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Prepare the Potatoes: Peel the potatoes and cut them into evenly sized chunks. Boil them in salted water until fork-tender to ensure a smooth, lump-free mash.
  2. Mash Smoothly: Drain the potatoes well and mash them while still warm using a potato ricer or masher to achieve a silky texture characteristic of Duchess Potatoes.
  3. Add Butter and Cream: Warm the butter and heavy cream together, then gradually fold them into the mashed potatoes to create a rich, creamy mixture that is easy to pipe.
  4. Season and Enrich: Beat in the egg yolks, salt, pepper, and a pinch of nutmeg if using. The egg yolks bind the mixture and help form a golden crust during baking.
  5. Pipe and Bake: Transfer the potato mixture into a piping bag fitted with a large star tip. Pipe swirls onto a lined baking sheet and bake in a preheated 425°F (220°C) oven until the edges are golden and crisp, about 15-20 minutes.

Notes

  • Use starchy potatoes like Russets or Yukon Golds for the best texture.
  • After boiling, return potatoes to the hot pot to steam off excess moisture before mashing.
  • Warming the butter and cream prevents the potatoes from becoming gluey.
  • Do not skip egg yolks, as they are vital for texture and golden finish.
  • Use a piping bag with a large star tip to create classic ridges that crisp up in the oven.
  • Leftover Duchess Potatoes can be stored in an airtight container in the fridge for up to 3 days.
  • Freeze baked potatoes by placing them on a baking sheet, freezing until firm, then transferring to a freezer-safe bag for up to 2 months.
  • Reheat leftovers in a warm oven to restore crisp edges; avoid microwaving.

Nutrition

Keywords: Duchess Potatoes, mashed potatoes, holiday side dish, elegant potato recipe, creamy potatoes, baked potatoes, French side dish, gluten free potato recipe

Find it online: https://ninagourmet.com/duchess-potatoes/