If you’re looking for an inventive and fancy way to serve potatoes at your next meal, why not take a page from a French cookbook? Pommes de terre duchesse, also known as duchess potatoes combines the smoothness of mashed potatoes with the baked crust from roast potatoes.
To achieve the stiff peaks needed for the recipe, we combined baked potatoes with egg yolks, heavy cream, and some butter. To flavor them, we simply added just a little nutmeg and pepper. The slight browning from the baking added a delightful flavor and texture to this delightful side dish. Keep reading below for the recipe…
(makes 4-6 servings)
- 2lbs yukon gold potatoes peeled and cut into chunks
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter, divided
- 1/4 teaspoon nutmeg
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 3 egg yolks
- Place the potatoes in a pot and cover with water. Bring to a simmer and cook until the potatoes are tender (about 20 to 25 minutes).
- While the potatoes are boiling, melt 2 tablespoons of butter and set aside. Preheat the oven to 425F.
- Once the potatoes are cooked, drain and place the potatoes back in the pot over low heat. Allow them to release steam for about a minute. Add 2 tablespoons of unmelted butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, garlic, black pepper, heavy cream, and continue to mash the potatoes. Once everything has been incorporated, add salt to taste, then add the egg yolks. Mash until the mixture is smooth (don’t over-mash).
- Place the potatoes in a piping bag with a large star point. Pipe the potatoes onto a cookie sheet. Brush the potatoes with the melted butter then place in the oven and bake until browned (about 20 minutes).
Recipe adapted from Simply Recipes