Duchess Potatoes
User Reviews
5
Duchess Potatoes
Description
Duchess Potatoes start with peeled and uniformly cut russet potatoes cooked until tender. After draining, they are mashed until very smooth to ensure a creamy texture. Egg yolks are folded in one at a time to enrich the mash and provide structure that holds the piped shapes during baking. Butter and heavy cream add richness, while a pinch of nutmeg and freshly ground salt and pepper season the mixture. Finely grated Swiss cheese is mixed in for subtle savory flavor and a delicate cheesy note.
The potato mixture is transferred to a piping bag fitted with a star tip and formed into mounds on parchment-lined baking sheets. Baking at a high temperature creates lightly browned, crisp edges while maintaining a soft interior. The final dish offers a smooth, rich mouthfeel with a delicate crust and subtle cheese aroma. Parsley garnish adds color and freshness when served.
This dish suits formal meals or holiday dinners where an elegant potato side is desired. It pairs well with roasted meats, poultry, or vegetable mains. The recipe provides practical advice on storing leftovers refrigerated up to four days and reheating in the oven for best texture. Duchess Potatoes can be frozen after piping for up to three days, then baked directly from frozen for convenience.
Ingredients
- 2 1/2 pounds russet potato peeled, cut into 1 1/2 inch pieces (see note 1
- salt freshly ground
- black pepper freshly ground
- 6 large egg at room temperature (see note 2, yolk
- 6 tablespoons butter cut into 8 pieces, at room temperature
- 1/4 cup heavy cream at room temperature
- 1/8 teaspoon ground nutmeg
- 1/2 cup swiss cheese finely grated (1 ounce, see note 3)
- parsley for garnish, optional, freshly minced
Instructions
- Adjust oven racks to the upper middle and lower middle positions and preheat oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper.
- In a Dutch oven or large stockpot, add potatoes and 1 tablespoon salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Return potatoes to pot and mash until very smooth. Using a rubber spatula, fold in egg yolks one at a time, making sure each yolk is completely incorporated before adding the next.
- Stir in the butter, cream, nutmeg, and salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper) until the mixture is smooth.
- Transfer to a large piping bag fitted with a 1/2-inch star piping tip and pipe 12 round mounds (2 1/2 inches wide by 2 inches tall) onto each prepared baking sheet, spacing them about 2 inches apart. Sprinkle with the cheese.
- Place both sheets in the oven and bake for 15 minutes. Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 minutes longer. Garnish with minced fresh parsley if desired.
Notes
- Use russet potatoes for their high starch content and dry texture, ideal for smooth mashing.
- Cut potatoes into even pieces before cooking to ensure uniform doneness.
- Reserve egg whites for other recipes like meringues or cakes.
- Swiss cheese can be substituted with Parmesan, Gruyère, or sharp cheddar based on preference.
- The recipe yields about 24 Duchess potatoes, enough for 8 servings with 3 pieces each.
- Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven for crispiness.
- For freezing, pipe potatoes on a baking sheet, freeze until firm, then transfer to a sealed container; bake frozen following recipe instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 3mounds | |
| Calories | 280kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 155mg | 52% |
| Sodium | 128mg | 5% |
| Potassium | 620mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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