Duchess Potatoes
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Duchess Potatoes
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Perfect for a flashy appetizer or just for a decadent side dish, these attractive potatoes are surprisingly suited to home cooking.
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Ingredients
- 2 pounds potatoes (Yukon gold or russet peeled and quartered)
- 1 teaspoon sea salt
- 6 Tablespoons butter (divided)
- 2 large egg yolks
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon white pepper or black pepper
- 1 teaspoon heavy cream
- ½ teaspoon sea salt
- 1/4 cup parmesan cheese freshly grated (for garnish)
- 1 chive (for garnish)
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Instructions
- Prepare a piping bag with large open star tip. Grease a baking sheet. Set aside.
- Peel and slice potatoes into 1 inch chunks. Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
- Heat the potatoes over low heat until remaining water steams off, about 4 minutes. Let cool, at least 15 minutes.
- Place potatoes in a large bowl and use a potato masher until smooth. Let the potatoes stand for 5 minutes. Add 4 tablespoons butter, egg yolks, remaining 1/2 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag. If the piping bag is too hot place it in the fridge for 10 minutes.
- Pipe potato mixture onto the prepared baking sheet into 8-10 half cup rosettes with a circular motion, finishing with a small peak in the center. Leave a 2 inch gap between each.
- Melt the remaining 2 tablespoons butter and gently brush the tops of the rosettes with the butter.
- Refrigerate until slightly firmer, about 25 minutes.
- Preheat oven to 420°.
- Bake in the preheated oven until golden brown, 15-20 minutes.
- Feel free to garnish with chopped chives or fine grated Parmesan or herbs and spices!
Notes
- You can add fresh herbs and spices to add flavors with parsley, thyme, rosemary, or garlic!
- parsley, thyme, rosemary
Nutrition Information
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Calories
193kcal
(10%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
75mg
(25%)
Sodium
567mg
(24%)
Potassium
492mg
(14%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
371IU
(7%)
Vitamin C
22mg
(24%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 567mg | 24% |
| Potassium | 492mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 22mg | 24% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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