Description
Duchess Potatoes are a classic French side dish made with piped, creamy mashed potatoes that are baked until golden and crisp on the outside. Perfect for holiday dinners or special occasions, they’re as elegant as they are delicious.
Ingredients
Scale
- 1 kg (2 lbs) potatoes (Yukon Gold or Russet, peeled and cubed)
- 3 egg yolks
- 60 g (4 tbsp) unsalted butter, softened
- 60 ml (1/4 cup) heavy cream
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
- 1 egg yolk mixed with 1 tbsp water, for egg wash
Instructions
1. Cook the potatoes
- Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until tender when pierced with a fork.
- Drain and let the potatoes sit for a few minutes to remove excess moisture.
2. Mash the potatoes
- Mash the potatoes using a potato ricer or masher until smooth.
- Stir in the butter, cream, and nutmeg (if using). Season with salt and pepper. Mix until well combined.
- Let the mixture cool slightly before stirring in the egg yolks.
3. Pipe the potatoes
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Transfer the mashed potato mixture into a piping bag fitted with a large star tip.
- Pipe the potatoes into small mounds or rosettes onto the prepared baking sheet.
4. Add the egg wash
- Gently brush the tops of the potatoes with the egg yolk and water mixture to give them a golden finish.
5. Bake
- Bake the Duchess Potatoes in the preheated oven for 15–20 minutes, or until the edges are golden brown and crisp.
6. Serve
- Serve warm as an elegant side dish with roasted meats, poultry, or fish.
Notes
- Make-Ahead Option: Pipe the potatoes and refrigerate for up to 1 day before baking. Apply the egg wash just before baking.
- Freezing: Freeze the piped potatoes on the baking sheet, then transfer to a freezer bag. Bake from frozen, adding an additional 5–10 minutes to the cooking time.
- Variations: Add grated Parmesan, garlic powder, or chopped herbs (like parsley or thyme) for extra flavor.