4.6 from 114 votes
Duchess Potatoes
Duchess Potatoes are smooth mashed russet potatoes enriched with butter, heavy cream, and egg yolks, piped into elegant shapes and baked to form a lightly crisp exterior. The addition of nutmeg and careful drying of potatoes during preparation add subtle seasoning and ensure a fluffy interior. These potatoes make a refined side dish that holds their shape well, enhanced by an egg wash for a golden finish.
Prep Time
30 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 25 mins
Servings:
16
Calories:
105 kcal
Course:
Side Dish
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 105
% 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.