Description
Duchess Potatoes are a classic French-inspired side dish featuring creamy mashed potatoes blended with butter, cream, and egg yolks, piped into elegant rosettes and baked until golden and crispy on the edges. This recipe delivers a rich, flavorful, and visually stunning accompaniment perfect for holiday dinners or special occasions.
Ingredients
Scale
Main Ingredients
- 2 lbs Yukon Gold potatoes (or other starchy potatoes)
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 egg yolks
- Salt and pepper to taste
Optional Flavor Enhancers
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prepare Potatoes: Peel and cut the Yukon Gold potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Cook Potatoes: Reduce the heat and simmer the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes well and return them to the pot.
- Mash Potatoes: Use a potato masher or a ricer to mash the potatoes until smooth and lump-free.
- Add Ingredients and Mix: Add the butter, heavy cream, egg yolks, salt, pepper, garlic powder, and nutmeg (if using) to the mashed potatoes. Stir until the mixture is creamy and smooth. Optionally, fold in the Parmesan cheese for enhanced flavor.
- Preheat Oven and Prepare Piping: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes into small rosettes or mounds on the baking sheet.
- Bake: Bake the duchess potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges.
- Garnish and Serve: Once baked, garnish the duchess potatoes with freshly chopped parsley, if desired. Serve immediately as a luxurious side dish.
Notes
- Use starchy potatoes like Yukon Gold or Russet for the best texture.
- Do not overmix the potatoes to avoid a gluey texture.
- Piping the potatoes with a star tip creates a decorative, classic appearance.
- Optional additions like garlic powder, nutmeg, and Parmesan cheese add depth and complexity to the flavor.
- If you don’t have a piping bag, you can spoon the mixture onto the baking sheet in mounds.
- Serve immediately for the best crispiness; leftovers can be reheated in the oven to regain some texture.
