Description

Golden, crisp on the outside and irresistibly creamy on the inside, Duchess Potatoes are an elegant side dish that adds a touch of sophistication to any meal. These beautifully piped potato swirls are buttery, smooth, and baked to perfection, making them a stunning addition to your table. Whether for a holiday feast or a special dinner, these potatoes are as delicious as they are impressive.

Ingredients

2 pounds (900g) Russet or Yukon Gold potatoes, peeled and chopped

4 tablespoons (1/2 stick) unsalted butter

1/2 cup heavy cream

3 large egg yolks

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg (optional)

1 egg yolk (for egg wash)

1 tablespoon milk or heavy cream (for egg wash)

Optional: 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 tablespoon chopped fresh herbs (thyme, chives, or parsley)

Instructions

Boil the Potatoes – Place the peeled and chopped potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain well.
Mash the Potatoes – Use a potato ricer or masher to ensure a smooth, lump-free texture.
Mix in Butter and Seasonings – Stir in butter, heavy cream, salt, black pepper, and nutmeg (if using). Let cool slightly.
Add the Egg Yolks – Mix in the egg yolks one at a time until fully incorporated.
Pipe the Potatoes – Transfer the mixture to a piping bag fitted with a large star tip. Pipe rosettes onto a parchment-lined baking sheet.
Brush with Egg Wash – Whisk together the extra egg yolk and milk, then lightly brush each potato swirl.
Bake – Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, or until golden brown and crisp on the edges.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish