Duchess Potatoes
Duchess potatoes are the elegant cousin of traditional mashed potatoes, featuring a silky smooth texture and a beautiful golden-brown crust.
Equipment
- Large Pot
- Potato Masher
- Piping Bag
- Baking Sheet
Ingredients
Ingredients
- 3 pounds Potatoes, peeled and cut into smaller pieces
- 4 tablespoons Butter, softened
- ½ cup Heavy cream Double cream in the UK
- ½ teaspoon Ground black pepper
- ⅛ teaspoon Nutmeg
- 3 large Egg yolks
- 1 tablespoon Chopped fresh parsley For garnish
Instructions
- Step 1: Cook the Potatoes. Place the peeled and cut potatoes in a large pot. Fill the pot with cold water until the potatoes are just covered. Add a generous pinch of salt, cover the pot, and bring the water to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
- Step 2: Mash the Potatoes. Once the potatoes are done, drain them well and return them to the pot. Let them rest in the pot for a couple of minutes to allow excess moisture to evaporate. Mash the potatoes using a potato masher, ricer, or food mill. Add the softened butter and mix until melted. Pour in the heavy cream and continue mixing until smooth.
- Step 3: Season the Mixture. Add the ground black pepper and nutmeg to the mash, followed by the egg yolks. Mix well and adjust seasoning to taste.
- Step 4: Pipe the Potatoes. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag fitted with a star tip, spoon the potato mixture into the bag and pipe little swirls onto the baking sheet, leaving space between each.
- Step 5: Bake and Garnish. Bake the piped potatoes for about 20-25 minutes or until golden brown on top. Garnish with freshly chopped parsley before serving.
Notes
For an extra creamy texture, consider passing your mashed potatoes through a ricer after mashing. You can prep these ahead of time and refrigerate them after piping.