I love mashed potatoes so much that I could probably eat them every single day, forever, and not get tired of them. But still, I can appreciate that there are occasions that call for a potato that’s a little more upscale. That’s where duchess potatoes come in. Their foundation is mashed potatoes, but they’re dressed up with some eggs, cream, and piping so they feel (and taste) a little more special than your everyday tater.
Don’t even think for a second that these are difficult to make. They’re not. They’re one of those dishes that looks complicated and beautiful but is actually a cinch to make. Here’s how it goes:
You start by boiling some potatoes until they’re tender and then ricing or mashing them until nary a lump remains. (You want smoooooth potatoes here for sure to prevent any clogs when you get to piping.)
Then, you mix the potatoes with some egg yolks, butter, and heavy cream, (and some salt and pepper and nutmeg) and put the mixture into a piping bag fitted with a large tip of your choice.
You pipe the potatoes out into beautiful mounds – about two inches high works well – and brush them with melted butter.
They head into the oven to bake and as they cook, the edges get irresistibly golden brown and crispy. But the interior, that’s a little different. The inside retains that smooth comfort of mashed potatoes, but with an airier, fluffier bite. Think of it like a mashed potato puff. An elegant, pretty-as-a-picture potato puff, that is.
Easy Duchess Potatoes
- 4 egg yolks
- 4 tablespoons unsalted butter, softened plus 2 tablespoons, melted
- 1/2 cup heavy whipping cream
- 3 pounds russet potatoes, peeled and cubed
- A pinch of nutmeg
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 425°F, line two baking sheets with parchment paper and grease with nonstick spray.
- Place potatoes in a large pot and cover with cold salted water by 1-inch. Boil until fork tender and drain well. Let rest for 5 minutes so excess water can evaporate.
- Using a ricer or potato masher, rice/mash potatoes until a large bowl so no lumps remain.
- Add softened butter and stir until combined. Add cream, nutmeg, salt, and pepper.
- Add egg yolks, one at a time, stirring until well combined. Place mixture in a piping bag; a large star tip is ideal.
- Pipe potatoes onto prepared baking sheets 2 inches apart. Potatoes should be in mounds 3-inches wide and about 2-inches high. Freeze until firm, about 15 minutes.
- Brush chilled potatoes with melted butter and sprinkle lightly with salt. Bake until tops are golden brown, about 20 minutes. Serve, and enjoy!
Recipe adapted from Striped Spatula.