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Duchess Potatoes Recipe

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4.3 from 11 reviews

Classic Duchess Potatoes are creamy mashed potatoes enriched with butter, cream, and egg yolks, piped into elegant swirls and baked until golden brown. This comforting side dish is perfect for special occasions or a delicious upgrade to your weeknight dinner.

Ingredients

Potato Mixture

  • 2 1/2 pounds russet potatoes (approximately 3-4 large potatoes), peeled and chopped into 1-inch pieces
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 4 large egg yolks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For Baking

  • Melted butter (or cooking oil spray) for brushing
  • Fresh parsley, finely chopped (for garnish)
  • Parmesan cheese, finely grated (for garnish)

Instructions

  1. Boil Potatoes: Place the peeled and chopped potatoes in a large pot, covering them with water by about one inch. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
  2. Mash Potatoes: Drain the cooked potatoes and return them to the pot or transfer to a large mixing bowl. Use a potato masher or forks to mash them until smooth.
  3. Mix Ingredients: Add the butter, heavy cream, egg yolks, salt, and black pepper to the mashed potatoes. Whisk vigorously for 1-2 minutes until the mixture is smooth and well combined.
  4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.
  5. Pipe Potato Swirls: Transfer the mashed potato mixture into a pastry bag fitted with a large star tip. Pipe swirls or rosettes about 2-3 inches wide evenly spaced on the prepared baking sheets.
  6. Brush with Butter: Lightly brush the tops of the piped potatoes with melted butter or spray them with cooking oil spray to aid browning and crisping.
  7. Bake: Place the baking sheets on the middle rack of the preheated oven and bake for 20-25 minutes until the potatoes are golden brown and slightly crisp on the edges.
  8. Garnish and Serve: Remove from the oven and garnish the Duchess Potatoes with finely chopped fresh parsley and a sprinkle of grated Parmesan cheese. Serve immediately for best taste and texture.

Notes

  • Use russet potatoes for the best texture and fluffiness in Duchess Potatoes.
  • Ensure potatoes are fully drained to avoid watery mash.
  • Work quickly when piping to maintain desired shape before baking.
  • Egg yolks help set the potatoes during baking, giving them structure and richness.
  • You can substitute heavy cream with whole milk for a lighter version, but cream yields a richer flavor.
  • Leftover Duchess Potatoes can be reheated in the oven to crisp them up again.

Find it online: https://simpleplatter.com/duchess-potatoes-recipe/