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Duchess Potatoes

Duchess Potatoes
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Duchess Potatoes are an elegant and comforting side dish that elevate classic mashed potatoes into creamy, piped swirls with golden, crispy edges. Made from russet potatoes enriched with butter, heavy cream, and egg yolks, these potatoes are perfect for impressing guests with minimal effort while offering a rich, buttery flavor and smooth texture.

Ingredients

Scale

Main Ingredients

  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream, warmed
  • 2 large egg yolks
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon grated nutmeg (optional)

Instructions

  1. Prepare the Potatoes: Peel and cut russet potatoes into uniform chunks. Boil in salted water for 15-20 minutes until fork-tender. Drain thoroughly to prevent watery mashed potatoes.
  2. Mash and Mix: While still warm, mash the potatoes using a potato ricer or masher until smooth. Add softened butter, warmed heavy cream, egg yolks, salt, pepper, and nutmeg. Mix until silky and lump-free.
  3. Pipe the Potatoes: Transfer the mixture into a piping bag fitted with a large star tip. Pipe onto a parchment-lined baking sheet in 2-inch swirls or rosettes for an elegant presentation.
  4. Bake to Golden Perfection: Preheat oven to 425°F (220°C). Bake the piped potatoes for 15-20 minutes or until edges are golden and crisp while the interior remains fluffy and creamy.

Notes

  • Use a potato ricer for smooth, lump-free potatoes.
  • Do not overmix to avoid a gluey texture.
  • Warm butter and cream before adding for easier blending.
  • If too soft to pipe, chill the mixture for 15 minutes.
  • Experiment with different piping tips for varied shapes and presentation.

Nutrition

Keywords: Duchess potatoes, mashed potatoes, elegant side dish, baked potatoes, creamy potatoes, buttery, French potatoes, party side dish

Find it online: https://cherrycooks.com/duchess-potatoes/