Duchess Potatoes Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
307 kcal
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Course
Side Dish
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Cuisine
North American
Duchess Potatoes Recipe
Description
The Duchess Potatoes Recipe uses russet or Yukon gold potatoes boiled until tender and then mashed or passed through a ricer for a fine texture. Butter and whipping cream are folded in to create a rich mash, seasoned with sea salt and pepper. After cooling, egg yolks are incorporated to lend structure when baked.
The mashed mixture is piped into swirls on parchment-lined baking sheets, brushed gently with an egg and milk wash to promote browning. Baking at 375°F for 20 to 25 minutes yields potatoes with a crisp golden surface and a soft, airy interior. This method gives a more refined look compared to ordinary mashed potatoes.
The duchess potatoes can be chilled for an hour to firm up before baking, which helps them hold their shape. They can also be frozen after shaping; once solid, transfer them to a freezer bag and bake from frozen, adding roughly 10 minutes to the cooking time. This allows for make-ahead convenience without sacrificing quality.
Ingredients
- 2 ½ lb. russet potato or Yukon gold potato
- 4 tablespoons butter
- ⅓ cup whipping cream
- 1 ½ teaspoons salt sea salt
- 1 teaspoon black pepper
- 4 large egg yolk
- 1 egg for the egg wash, egg whole; milk 1 tablespoon
- 1 milk for the egg wash, egg whole; milk 1 tablespoon
Instructions
- Preheat your oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Peel the potatoes and cut into quarters. Place them in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10-15 minutes. Drain the potatoes.
- Pass the potatoes through a potato ricer. Alternatively, you can mash them with a potato masher, making them as smooth as possible.
- Add the butter and let it melt. Mix in the cream, salt, and pepper. Taste and add more salt, if wanted. When the mashed potatoes have cooled slightly, stir in the egg yolks.
- Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You'll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.
- Whisk the whole egg with the milk then gently brush it over the duchess potatoes. You don't want to use a lot and you'll likely have leftovers.
- Bake the potatoes for 20-25 minutes, or until they have started to turn golden along the ridges. Serve with a little minced parsley, chives, or thyme sprinkled over the top.
Notes
- Chilling the piped potatoes for an hour before baking helps them hold their shape and makes them easier to cover with wrap.
- You can freeze formed duchess potatoes once solid for up to three months; bake them from frozen, adding about 10 minutes to the baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 307kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 188mg | 63% |
| Sodium | 681mg | 28% |
| Potassium | 839mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 37mg | 41% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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