Description
This Duchess Potatoes recipe transforms simple mashed potatoes into an elegant, creamy, and golden side dish perfect for special occasions or everyday meals. Using classic ingredients like starchy potatoes, butter, cream, and egg yolks, it delivers a light, fluffy interior with a crisp, golden exterior. Quick to prepare and versatile in flavor, these Duchess Potatoes complement a variety of mains and can be made ahead for easy serving.
Ingredients
Scale
Potatoes
- 2 pounds starchy potatoes (Yukon Gold or Russet)
Dairy
- 4 tablespoons unsalted butter, softened
- 1/4 cup heavy cream or milk, warmed
Egg Yolks & Seasoning
- 2 large egg yolks
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of ground nutmeg (optional)
Instructions
- Prepare and Cook the Potatoes: Peel the potatoes and cut them into evenly sized chunks. Boil them in salted water until fork-tender, about 15-20 minutes, to ensure even cooking and a smooth mash.
- Drain and Mash: Thoroughly drain the potatoes to remove excess water. Use a potato ricer or fine masher to achieve a smooth, lump-free texture essential for an elegant finish.
- Add Butter, Cream, and Seasonings: While still hot, fold in softened butter, warm heavy cream or milk, salt, pepper, and a pinch of nutmeg if desired. Mix gently to create a creamy, well-seasoned mixture.
- Incorporate Egg Yolks: Allow the mashed potatoes to cool slightly before mixing in the egg yolks to prevent premature cooking. The yolks add richness and help the potatoes hold their shape when baked, contributing to the classic golden color.
- Pipe the Potatoes: Transfer the mixture to a piping bag fitted with a large star tip. Pipe the potatoes onto a parchment-lined baking sheet in elegant swirls or rosettes.
- Bake Until Golden: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, until the potatoes are golden brown with a crisp top.
Notes
- Choose starch-heavy potatoes like Russets for the best texture for piping and baking.
- Mix gently to keep the potatoes light and fluffy, avoiding a gluey or dense mash.
- Use warm butter and cream for a silkier mash that integrates better.
- Pipe with a sturdy bag and steady pressure for neat shapes.
- Let piped potatoes rest briefly before baking to hold their shape better.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/6 recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 85 mg
Keywords: Duchess Potatoes, French side dish, mashed potatoes, elegant potato recipe, baked potatoes, creamy potatoes