American🍚 Starches

Duchess Potatoes

Name: Duchess Potatoes
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 lb potatoes (Yukon Gold or Russet); 1 tsp salt; ¼ cups melted butter; 2 tbsp heavy cream; ¼ tsp freshly cracked black pepper; ¼ tsp nutmeg; 3 egg yolks; ~2 tbsp minced fresh parsley or dill

⏱ 80 min🍽 Serves 12

Smooth creamed potatoes made from boiled and riced potatoes, combined with melted butter, heavy cream, egg yolks, and seasonings. Piped into elegant swirls using a pastry bag, brushed with melted butter, then baked until golden and crispy on the outside with a fluffy interior. A show-stopping make-ahead side dish perfect for special occasions.

Adapted from a video by Preppy Kitchen

Easy Duchess Potatoes Recipe

Watch on YouTube

Ingredients

potatoes (Yukon Gold or Russet)2 lb
saltadded while boiling potatoes; plus additional pinch for boiling water1 tsp
melted butteradded in two additions: 2 tablespoons first, then 2 tablespoons after whisking in other ingredients¼ cups
heavy cream2 tbsp
freshly cracked black pepperwhite pepper may be substituted if black specks are not desired¼ tsp
nutmeg¼ tsp
egg yolks3
minced fresh parsley or dillfor garnish

Steps

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1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
2
Peel 2 lbs of potatoes and cut them into uniform 3/4-inch cubes.
3
Place potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt, bring to a boil over high heat, and boil for 15 to 20 minutes until very tender.
4
Drain the potatoes thoroughly in a colander. If needed, return to the pot over low heat for 1 minute to evaporate excess moisture.
5
Pass the potatoes through a fine mesh sieve or potato ricer in batches, pressing with a wooden spoon. Alternatively, mash thoroughly.
6
Transfer potatoes to a bowl. Add 2 tablespoons melted butter, 2 tablespoons heavy cream, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Fold together with a spatula until well combined.
7
Cool the mixture to near room temperature or slightly warm. Add the 3 egg yolks one at a time, mixing well after each addition until fully incorporated.
8
Fill a piping bag with the potato mixture and pipe 12 mounds onto the parchment-lined baking sheet, each approximately 2 inches high and 2.5 inches wide.
9
Refrigerate the piped mounds for at least 20 to 30 minutes to firm up, or prepare ahead and chill for several hours.
10
Remove from refrigerator and gently brush the tops of each mound with 2 tablespoons of melted butter. Bake at 425°F for about 20 minutes until the edges are golden brown.
11
Garnish with minced fresh parsley or dill and serve.

Duchess Potatoes

Ingredients

Steps

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