duchess potatoes recipe

If you make these Duchess Potatoes for your next dinner party, your guests will be impressed! This side dish is crispy, creamy and absolutely delicious.

Duchess Potatoes

½ lb. russet or Yukon gold potatoes

butter

whipping cream

sea salt

pepper

egg egg

preheat oven

Preheat your oven to 375 degrees. Line 2 baking sheets with parchment paper. 

prep potatoes

Peel the potatoes and cut into quarters. Place them in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10-15 minutes. Drain the potatoes. 

mash potatoes

Pass the potatoes through a potato ricer. Alternatively, you can mash them with a potato masher, making them as smooth as possible. 

season

Add the butter and let it melt. Mix in the cream, salt, and pepper. Taste and add more salt, if wanted. When the mashed potatoes have cooled slightly, stir in the egg yolks.

pipe potatoes

Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You&#39;ll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.

egg wash

Whisk the whole egg with the milk then gently brush it over the duchess potatoes. You don't want to use a lot and you'll likely have leftovers. 

bake + serve

Bake the potatoes for 20-25 minutes, or until they have started to turn golden along the ridges. Serve with a little minced parsley, chives, or thyme sprinkled over the top. 

https://content.jwplatform.com/videos/t2DVHsbM.mp4

Learn how to make duchess potatoes. They're delicious and so pretty!

How to Pipe Duchess Potatoes

Crispy on the outside and creamy on the inside, duchess potatoes elevate humble mashed potatoes to a show-stopping side dish for your next holiday gathering.

Yukon gold potatoes (or russet, peeled and chopped (900 grams))

unsalted butter

heavy cream

salt

black pepper

nutmeg

parsley (for garnish)

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, and cook until very tender, about 15 to 20 minutes. Drain very well.

Place the potatoes in a ricer using the smallest holes. Squeeze directly into a large mixing bowl. (If you don’t have a ricer, mash the potatoes in a large mixing bowl with a potato masher until very smooth and there are no longer any lumps. For smoother potatoes, press through a fine mesh sieve.)

To the potatoes, add 2 tablespoons of melted butter, cream, salt, pepper, and nutmeg and stir until well combined. Let the mixture cool for a few minutes. Stir in the egg yolks, one at a time, until well blended.

Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe onto the prepared baking sheet into 12 mounds about 2½ inches wide and about 2-inches tall, and evenly spaced apart. Gently brush the remaining 2 tablespoons of melted butter over the tops of each potato mound.

Bake for 20 minutes or until the edges are golden brown. Garnish with chopped parsley and serve immediately.

This was delicious!  I piped them into heart shapes for valentines.

https://www.youtube.com/watch?v=GKl7oBji9Ts

If you’ve ever wondered how to elevate mashed potatoes, you need to try duchess potatoes! Smooth and creamy mashed potatoes are piped into delicate swirls, brushed with butter, and baked until golden and crispy on the outside and fluffy on the inside. They’re a show-stopping make-ahead side dish perfect for a special occasion!

RECIPE: https://preppykitchen.com/duchess-potatoes/

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