Description
Duchess Potatoes are an elegant and creamy French side dish made from smooth mashed Yukon Gold potatoes combined with butter, heavy cream, and egg yolks, then piped into decorative shapes and baked to golden perfection. This recipe yields a crispy exterior with a soft, fluffy inside, making it a luxurious accompaniment for any meal.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold potatoes (or other starchy potatoes)
Wet Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 egg yolks
Seasonings
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon ground nutmeg (optional)
Optional Flavor Enhancers & Garnish
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prep 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 for a creamy texture.
- Mix in ingredients: 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, mix in Parmesan cheese for extra flavor.
- Prepare for baking: 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: Pipe the potatoes into small rosettes or mounds on the baking sheet to create an attractive presentation.
- 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
- You can substitute Yukon Gold potatoes with Russet or other starchy potato varieties for similar results.
- Using a potato ricer instead of a masher results in an even smoother texture.
- Add Parmesan cheese for a nutty richness, or omit for a more classic flavor.
- The egg yolks help the potatoes hold their shape when baked.
- Ensure potatoes are well drained to avoid watery mash.
- Serve immediately for the crispiest exterior; leftovers can be reheated but may lose crispness.
