Duchess Potatoes
Duchess potatoes are a delightful twist on classic mashed potatoes, offering a luxurious and elegant side dish that impresses guests with their creamy texture and beautiful presentation.
Ingredients
Main Ingredients
- 800 g floury potatoes, peeled and cut into large pieces Choose starchy potatoes like Russets or Yukon Golds.
- 45 g butter, plus a little extra melted butter for brushing Using high-quality butter enhances the flavor.
- 3 tablespoons heavy cream Adds creaminess to the mixture.
- 3 pieces egg yolks Helps bind the ingredients.
- a generous pinch ground nutmeg Enhances flavor.
- Salt and black pepper, to taste Season generously for best flavor.
Instructions
Preparation and Cooking
- Place the potatoes in a pan of cold salted water, bring to a boil, and cook for 15 to 18 minutes until very soft.
- Drain thoroughly, then mash the potatoes with the butter until completely smooth and free of lumps.
- Stir in the cream and egg yolks, then season with salt, black pepper, and nutmeg.
Baking
- Heat the oven to 220°C and line two baking trays with parchment paper.
- Transfer the mashed potato mixture to a piping bag fitted with a large star tip.
- Pipe small swirls or mounds onto the prepared trays, leaving a little space between each one.
- Bake for 10 minutes, then remove from the oven and lightly brush with melted butter without flattening the ridges.
- Return to the oven and bake for about 10 minutes more, until the potatoes are crisp at the edges and golden on top.
Notes
Duchess potatoes can be prepared ahead of time. Pipe and chill before baking to save time on the day of your event. They store well in the fridge and can be frozen before baking.