Description
Learn how to make creamy, golden Duchess Potatoes, a classic French-inspired side dish featuring fluffy mashed potatoes blended with butter, cream, egg yolks, and a hint of cheese. Piped into elegant swirls and baked until beautifully golden, this recipe offers an elegant presentation, rich texture, and versatility, perfect for special occasions or cozy family dinners.
Ingredients
Scale
Potatoes
- 2 pounds starchy potatoes (Yukon Gold or Russets)
Dairy & Eggs
- 4 tablespoons unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 2 large egg yolks
Seasonings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Pinch of ground nutmeg
- 1/3 cup grated Parmesan or Gruyere cheese (optional)
Instructions
- Prepare the potatoes: Peel and cut the potatoes into evenly sized chunks to ensure even cooking. Boil them in salted water until fork-tender, about 15-20 minutes. Drain thoroughly and return to the hot pot to let steam dry for about one minute to remove excess moisture.
- Mash the potatoes: Use a potato ricer or masher to create a smooth, lump-free texture. Avoid blenders or food processors to prevent a gluey consistency. Fluff the mashed potatoes with a fork.
- Mix in butter, cream, and egg yolks: While still warm, fold in the softened butter and warm heavy cream for decadent creaminess. Add egg yolks to bind the mixture and season with salt, pepper, and a pinch of nutmeg. Fold in grated cheese if using for extra flavor.
- Pipe and shape the potatoes: Transfer the potato mixture into a piping bag fitted with a large star tip. Pipe onto a parchment-lined baking sheet in decorative swirls or rosettes. This shape will crisp beautifully when baked.
- Bake until golden: Preheat the oven to 400°F (200°C). Bake the piped Duchess Potatoes for 15-20 minutes or until golden brown and heated through. Serve immediately for best texture and appearance.
Notes
- Use starchy potatoes like Russets or Yukon Gold for the best fluffy texture suitable for piping.
- Dry your potatoes well after boiling to avoid a watery mash.
- Warm your butter and cream before mixing to keep the potatoes light and creamy.
- Avoid overmixing the potato mixture to prevent it from becoming dense or gluey.
- If the mixture is too soft to pipe, chill it briefly to help it hold shape better.
- Keep an eye on baking time to achieve a beautiful golden crust without overbaking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Duchess Potatoes, mashed potatoes, elegant side dish, creamy potatoes, baked potatoes, French recipe, party side dish, gluten free side