Description
Duchess Potatoes are an elegant and delicious potato side dish that’s perfect for special occasions or holiday meals. Made from mashed potatoes, egg yolks, and butter, these creamy potatoes are piped into beautiful rosettes and baked until golden and crispy on the outside. Their rich, velvety texture and buttery flavor make them a luxurious addition to any dinner table.
Ingredients
Scale
- 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
- 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 the 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 the 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 the potatoes: Use a potato masher or a ricer to mash the potatoes until smooth and lump-free.
- Make the potato mixture: 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. You can add Parmesan cheese at this point for an extra layer of flavor.
- Pipe the potatoes: 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
- Yukon Gold potatoes work best for duchess potatoes due to their creamy texture and buttery flavor. Russet potatoes can also be used if you prefer a fluffier mash.
- For a richer flavor, you can use half-and-half or whole milk instead of heavy cream.
- Make sure the potatoes are well-drained before mashing to avoid a watery texture.
- If you don’t have a piping bag, you can use a spoon to shape the potatoes into small mounds on the baking sheet.
- Duchess potatoes can be made ahead and refrigerated. Simply reheat in the oven before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 100mg