Don’t be fooled by their good looks and fancy name, these Duchess Potatoes are quite simple and surprisingly easy to make.
Duchess Potatoes are an elegant alternative to your typical mashed potatoes. They are cooked potatoes that are blended with egg yolks, butter and cream, piped into a decorative shape and baked until they are light and crispy on the outside, and soft and creamy on the inside.
The trick here is to not over mash the potatoes, otherwise they will start to get sticky and gluey. If you don’t have a piping bag and tip then you can put the mashed potatoes into a large ziplock bag, cut the corner off and pipe them out. Want to skip piping all together? Just spread the mashed potatoes into a casserole dish, create peaks on the surface with the tines of a fork, and bake.
You can easily make this dish ahead of time by piping the mashed potatoes on a parchment lined baking sheet then placing them in the refrigerator until you are ready to bake. Once you are ready to cook, bake for 30 minutes then top with some fresh thyme for an impressive presentation. Serve alongside your holiday meal as a side dish guaranteed to impress. Enjoy!
- 2½ lbs russet potatoes
- 4 egg yolks
- ¼ cup + 1 tablespoon butter
- ¼ cup (or more) of heavy cream
- 2 teaspoons sea salt
- A pinch of freshly ground nutmeg
- Plenty of freshly ground pepper
- 1 whole egg (for the egg wash)
- Fresh thyme
- Preheat the oven to 375 degrees.
- Peel the potatoes and cut in quarters. Place in a large pot and fill with cold water. Bring the water to a boil until a fork easily pokes through the potatoes, about 10-15 minutes. Drain the potatoes and set aside to cool slightly.
- Once the potatoes are no longer hot to the touch (you don't want to scramble the yolks) add the egg yolks, butter, cream, salt, pepper and nutmeg. Using an electric beater, mash the potatoes until smooth. Taste for seasoning and add more salt and pepper if needed.
- Place the mashed potatoes in a pastry bag fitted with a large star tip. Line a baking tray with parchment paper and pipe the potatoes into 3 inch round circles.
- Once you are done piping, whisk the whole egg with a fork and gently brush over the potatoes.
- Bake the potatoes for 25-30 minutes, or until they have started to turn brown along the ridges.
- Remove from oven and serve immediately.