Duchess Potatoes
User Reviews
4.6
Duchess Potatoes
Description
The Duchess Potatoes recipe involves boiling peeled russet potatoes until soft, then drying and mashing them smooth. After cooling, butter, heavy cream, salt, pepper, and nutmeg are folded in to enrich the flavor. Egg yolks are gently incorporated to add richness without overmixing, preserving a light texture. The potato mixture is piped onto a baking sheet and frozen briefly to firm up, preventing loss of shapes. Brushing with an egg wash before baking contributes to a golden, slightly crisp outer texture while keeping the interior creamy.
This dish is a classic accompaniment for roasted meats or festive meals, prized for its elegant appearance and comforting potato flavor enhanced by nutmeg. The crisp edges and tender center create an enjoyable contrast in each bite.
For make-ahead preparation, piping the potatoes without egg wash and refrigerating them until baking allows flexibility. Freezing piped potatoes for longer storage is also possible; simply add the egg wash before baking from frozen. Baking time until golden ensures proper doneness and presentation.
Ingredients
- 2 pounds russet potato weigh bag
- 3 large egg room temperature, yolk
- 5 tablespoons butter room temperature
- 1/4 cup heavy cream room temperature
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 large egg
- 2 tablespoons milk
Instructions
- Preheat oven to 400°F.
- In a large pot boil the peeled potatoes. Once they are fork tender drain the water off and put them back in the pot to cook over low heat for 3 minutes (this will help dry them out).
- Mash the potatoes until they are smooth. To do this you can use a potato masher, hand mixer, or a potato ricer.
- Let the potatoes cool for 5 minutes then add the butter, salt, pepper, nutmeg, and cream.
- Mix thoroughly and add more salt if needed.
- Fold egg yolks into the mixture until they are combined. Do not over mix.
- Add potato mixture to a large piping bag with a large star tip and pipe the potatoes onto parchment paper or a silpat mat, on a baking sheet.
- Place the baking sheet in the freezer for 30 minutes. This will firm up the potatoes to help with the next step.
- Mix whole egg with milk and gently brush egg wash over potatoes. Be careful not to use too much egg wash, you do not want it to drip down the sides and pool around the potatoes. (if you are making these ahead of time wait to add the egg wash until you are ready to place them in the oven.)
- Bake for 20 - 25 minutes, or until edges of potatoes are golden brown.
Notes
- If preparing ahead, pipe potatoes without egg wash and refrigerate until ready to bake.
- Freezing piped potatoes for up to two months is possible after freezing on the baking sheet and storing in an airtight container.
- Apply egg wash just before baking to help achieve a golden, firm exterior.
- Bake frozen Duchess Potatoes for about 30 minutes until golden and heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1Duchess Potato | |
| Calories | 105kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 187mg | 8% |
| Potassium | 249mg | 5% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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