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.
Ingredients
Scale
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
Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
