Description
Creamy, luxurious Duchess Potatoes bring French culinary elegance to classic mashed potatoes. Golden piped peaks and rich butter create an impressive side dish that elevates any dinner with sophisticated charm and delightful texture you’ll adore.
Ingredients
Scale
Potatoes:
- 1 kg (2 lbs) potatoes (Yukon Gold or Russet, peeled and cubed)
Dairy and Eggs:
- 3 egg yolks
- 60 g (4 tablespoons) unsalted butter, softened
- 60 ml (¼ cup) heavy cream
Seasonings and Egg Wash:
- ¼ teaspoon nutmeg (optional)
- Salt, to taste
- Pepper, to taste
- 1 egg yolk mixed with 1 tablespoon water, for egg wash
Instructions
- Submerge whole potatoes in a generously salted water bath, allowing them to simmer vigorously until fork-tender, approximately 15-20 minutes. Thoroughly drain and permit residual steam to evaporate.
- Transform boiled potatoes into silky smooth perfection using a potato ricer or robust masher. Incorporate softened butter, rich cream, and delicate nutmeg, seasoning with salt and pepper until harmoniously blended.
- Allow potato mixture to cool slightly, then gently fold in egg yolks, ensuring a luxurious and creamy consistency.
- Preheat oven to a blazing 200°C, preparing a parchment-lined baking sheet for the upcoming culinary artistry.
- Equip a piping bag with an elegant star tip, carefully transferring the potato mixture into its confines. Skillfully pipe intricate rosettes or sculpted mounds onto the prepared surface.
- Create a luminous golden finish by delicately brushing each potato sculpture with a whisked egg yolk wash.
- Position the baking sheet in the heated oven, allowing the potato rosettes to transform into crisp, golden-edged delicacies over 15-20 minutes.
- Present these sophisticated potato sculptures immediately alongside roasted proteins, offering a visually stunning and decadent accompaniment.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the best texture and creamy consistency.
- Pat potatoes completely dry after boiling to prevent watery mashed potatoes and ensure crisp edges.
- Use a potato ricer for ultra-smooth, lump-free potato mixture that guarantees perfect piping results.
- Work quickly when adding egg yolks to prevent them from scrambling in the hot potato mixture.
- Chill the piped potatoes for 15 minutes before baking to help maintain their intricate shape and crisp edges.
- For a gluten-free version, ensure all ingredients are certified gluten-free and use appropriate substitutions.
- Create dairy-free alternatives by replacing butter and cream with plant-based versions like coconut cream or vegan butter.
- Experiment with herb variations by adding fresh chives, rosemary, or thyme to the potato mixture for extra flavor complexity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 276
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg