Description
Duchess Potatoes are an elegant and delicious twist on classic mashed potatoes. Enriched with butter and egg yolks, piped into decorative swirls, and baked until golden, they’re a stunning and tasty side dish perfect for holidays or special dinners.
Ingredients
- 2 lbs Russet or Yukon gold potatoes, peeled and chopped
- 4 tbsp unsalted butter
- 1/4 cup heavy cream or milk
- 3 egg yolks
- 1 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg (optional)
- Optional: 1/4 cup grated parmesan cheese
Instructions
- Boil the peeled potatoes in salted water until tender, about 15–20 minutes. Drain and let steam dry for a few minutes.
- Mash the potatoes until smooth using a potato ricer or masher.
- Stir in butter, cream, salt, pepper, nutmeg (if using), and parmesan (if using) until well combined.
- Let the mixture cool slightly, then stir in the egg yolks until fully incorporated.
- Transfer the mixture to a piping bag fitted with a large star tip.
- Pipe small swirled mounds onto a parchment-lined baking sheet, leaving space between each.
- Bake at 400°F (200°C) for 15–20 minutes, until edges are golden brown and slightly crisp.
- Serve hot, optionally garnished with herbs or extra butter.
Notes
- Add finely grated parmesan or cheddar for extra richness.
- Mix in chopped chives or parsley for a herby twist.
- Pipe mini swirls for appetizers or larger ones for plating.
- Drizzle with truffle oil after baking for a gourmet touch.
- Freeze piped potatoes before baking for make-ahead convenience.
Nutrition
- Serving Size: 2–3 swirls
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg
