Description
These Duchess Potatoes are golden, crispy-edged swirls of buttery mashed potatoes, baked to perfection. Elegant enough for special occasions, yet simple enough for weeknight dinners.
Ingredients
Scale
- 2 pounds Russet Potatoes, peeled and cubed
- 6 tablespoons Unsalted Butter, softened
- 3 large Egg Yolks
- 1/4 cup Heavy Cream
- 1 teaspoon Salt
- 1/2 teaspoon Ground White Pepper
- Pinch of Nutmeg
- 1 large Egg, beaten (for brushing)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Boil potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
- Stir in butter, cream, salt, pepper, and nutmeg. Let cool slightly, then mix in egg yolks.
- Transfer the mixture to a piping bag fitted with a star tip.
- Pipe swirls onto the baking sheet, spacing them about an inch apart.
- Brush gently with beaten egg.
- Bake for 20 to 25 minutes or until golden brown and edges are crisp.
- Let cool slightly before serving.
Notes
- Use a potato ricer for the smoothest texture.
- If mixture is too thick to pipe, add a touch more cream.
- Can be made ahead and refrigerated before baking.
- Freeze piped shapes and bake from frozen, adding extra time.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg
Keywords: duchess potatoes, mashed potatoes, elegant side dish, holiday potatoes, french potato recipe