Duchess Potatoes
Crispy on the outside and creamy on the inside, duchess potatoes elevate humble mashed potatoes to a show-stopping side dish for your next holiday gathering.
Servings 6 servings
Calories 231kcal
Equipment
- Large baking sheet
- Parchment paper
- Large Pot
- Ricer or potato masher
- Large mixing bowl
- Piping bag
- Star piping tip
Ingredients
- 2 pounds Yukon gold potatoes or russet, peeled and chopped (900g)
- ¼ cup unsalted butter melted and divided (57g)
- 2 tablespoons heavy cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon grated nutmeg
- 3 egg yolks
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, and cook until very tender, about 15 to 20 minutes. Drain very well.
- Place the potatoes in a ricer using the smallest holes. Squeeze directly into a large mixing bowl. (If you don’t have a ricer, mash the potatoes in a large mixing bowl with a potato masher until very smooth and there are no longer any lumps. For smoother potatoes, press through a fine mesh sieve.)
- To the potatoes, add 2 tablespoons of melted butter, cream, salt, pepper, and nutmeg and stir until well combined. Let the mixture cool for a few minutes. Stir in the egg yolks, one at a time, until well blended.
- Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe onto the prepared baking sheet into 12 mounds about 2½ inches wide and about 2-inches tall, and evenly spaced apart. Gently brush the remaining 2 tablespoons of melted butter over the tops of each potato mound.
- Bake for 20 minutes or until the edges are golden brown. Garnish with chopped parsley and serve immediately.
Video
Notes
- Allow the potatoes to cool at room temperature for a few minutes before adding the egg yolks. This will ensure the egg yolks don’t scramble.
- Use a stencil. If you don’t want to eyeball the size of the potatoes as you pipe them and you want them to all be the same size, use a stencil to create 2½-inch circles on one side of the parchment paper, or trace around the rim of a small bowl. Then flip the parchment paper over and pipe the potatoes onto the stenciled circles.
- If you’re worried about them falling flat: You can chill the duchess potato mounds for about 20 minutes in the refrigerator to help them firm up before baking. I never chill mine and they always hold their shape, especially since they don’t contain a large amount of butter or cream, so I don’t consider this a necessary step. But, it’s also a helpful one if you want to prep a few steps ahead of time, and then bake them when you’re ready.
- Use an egg wash. You can brush the eggs with egg wash (1 egg beaten well with 1 teaspoon of water) instead of melted butter to achieve a deeper golden brown.
- Garnish with different fresh herbs. While I love the slightly peppery bite of fresh Italian parsley, you could chop up chives or rosemary instead.
- Garnish with Parmesan cheese. Grate a little Parmesan cheese over the top of the potatoes once they come out of the oven for a rich, cheesy flavor.
Nutrition
Calories: 231kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 403mg | Potassium: 655mg | Fiber: 3g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 30mg | Calcium: 36mg | Iron: 1mg