Duchess Potatoes Recipe

Introduction

Duchess potatoes are a classic, elegant side dish featuring creamy, seasoned mashed potatoes piped into beautiful swirls and baked to a golden brown. They are perfect for special occasions or elevating a weeknight meal with minimal effort.

Ingredients

• 2 pounds potatoes (Yukon Golds work best), peeled and cut into chunks
• Salt, to taste
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1/4 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 3 large egg yolks

Instructions

1. Step 1: Place the peeled and chunked potatoes into a medium to large pot and cover with a couple of inches of cold water. Add a couple teaspoons of salt, bring to a simmer, and cook until the potatoes are fork tender, about 20 to 25 minutes.
2. Step 2: While the potatoes are boiling, melt 2 tablespoons of butter and set aside. Preheat your oven to 425°F (220°C).
3. Step 3: Drain the cooked potatoes in a colander. Return them to the pot over low heat to let the steam escape for about a minute.
4. Step 4: Add the remaining 2 tablespoons of butter to the potatoes and mash until the butter is incorporated. Stir in the nutmeg, black pepper, and heavy cream. Season with salt to taste, then add the egg yolks.
5. Step 5: Mash the mixture gently until smooth, being careful not to overwork it to prevent a gluey texture.
6. Step 6: Using a piping bag fitted with a large star tip, pipe the mashed potatoes onto a baking sheet in swirled mounds. Alternatively, spread evenly in a casserole dish and use a fork to create peaks on the surface. Brush the tops with the melted butter.
7. Step 7: Bake in the preheated oven for about 20 minutes, or until the potatoes develop a nice golden brown crust. Serve immediately while hot and fresh from the oven.

Tips & Variations

• For a richer flavor, add a sprinkle of grated Parmesan cheese to the potatoes before piping.
• If you don’t have a piping bag, a resealable plastic bag with a corner cut off works well for shaping.
• Make sure to drain and steam off excess moisture from the potatoes to keep the mash fluffy.
• Add fresh herbs like chives or parsley for a fresh note and colorful finish.

Storage

Store leftover duchess potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through to maintain their crispy edges. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yukon Gold potatoes are best because they are creamy and mash smoothly, but Russet potatoes can also work. Avoid waxy potatoes as they don’t mash as well.

Why do I need to add egg yolks?

Egg yolks help bind the mashed potatoes and give the duchess potatoes a rich texture and beautiful golden color when baked.

Duchess Potatoes Recipe

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★★★★★

4.7 from 100 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Duchess Potatoes are a classic French side dish featuring smooth mashed Yukon Gold potatoes enriched with butter, heavy cream, nutmeg, and egg yolks. The mixture is elegantly piped or spooned into decorative shapes and baked until golden brown, resulting in a creamy interior with a crispy, flavorful exterior.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• Salt, to taste

Duchess Potato Mixture

• 1/4 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1/4 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 3 large egg yolks

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Instructions

1. Boil the potatoes: Place the peeled and chunked potatoes in a medium to large pot and cover with at least two inches of cold water. Add a couple teaspoons of salt to the water, then bring it to a simmer. Cook the potatoes until fork tender, about 20 to 25 minutes.
2. Melt the butter and preheat oven: While the potatoes are boiling, melt 2 tablespoons of butter and set aside for brushing later. Preheat your oven to 425°F (220°C).
3. Drain and steam potatoes: Drain the cooked potatoes in a colander and return them to the pot over low heat. Let them sit for a minute to release excess steam, ensuring a drier mash.
4. Mash and season potatoes: Add the remaining 2 tablespoons of butter to the potatoes and mash until incorporated. Stir in the nutmeg, black pepper, and heavy cream, beating the mixture smooth. Season with salt to taste, then mix in the egg yolks. Continue mashing gently until the mixture is smooth but not overworked to avoid a gluey texture.
5. Pipe the potatoes: Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes onto a baking sheet in decorative swirls. Alternatively, spoon the potatoes into a casserole dish and create peaks using a fork. Brush all surfaces generously with the melted butter.
6. Bake: Bake the prepared potatoes in the preheated 425°F oven for about 20 minutes, or until the tops are beautifully browned and crisp. Serve immediately while hot and fresh from the oven.

Notes

• Using Yukon Gold potatoes gives the best creamy yet fluffy texture.
• Don’t overmash the potatoes to prevent a gluey consistency.
• Nutmeg adds a subtle warmth that enhances the flavor but can be omitted if preferred.
• If you don’t have a piping bag, shaping the potatoes with a spoon in a casserole dish works perfectly.
• Brush with melted butter just before baking for a rich, golden crust.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Keywords: Duchess Potatoes, mashed potatoes, baked potatoes, French side dish, creamy potatoes, elegant mashed potatoes