Easy Duchess Potatoes Recipe
User Reviews
5
Easy Duchess Potatoes Recipe
Description
This recipe for Easy Duchess Potatoes uses Yukon gold or red potatoes peeled, quartered, and boiled until tender. The potatoes are riced to produce a smooth texture, then mixed with melted butter, milk, egg yolks, whole eggs, salt, pepper, garlic powder, and nutmeg for seasoning. The addition of eggs helps bind the mixture and gives a rich flavor and smooth consistency.
The seasoned potato mixture is piped into swirls using a pastry bag with a star tip onto a baking sheet for even cooking and a decorative presentation. Baking at 375°F develops a delicate golden crust while keeping the interior soft and creamy. An optional thyme or parsley garnish can enhance aroma and appearance.
Duchess potatoes serve well as a refined accompaniment to various main dishes and can be prepared ahead. Boiling and ricing the potatoes the day before allows the mixture to chill, making it easier to pipe. Leftovers store refrigerated for several days and reheat well in the oven, microwave, or air fryer. Freezing is possible after pre-freezing in a single layer and transferring to airtight containers for up to three months.
Ingredients
- 2 ½ lbs. potato or red potatoes, Yukon gold variety
- 5 tablespoons butter melted
- ⅔ cup milk oat, cashew, or soy, divided
- 2 egg large, yolk
- 1 egg large
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- thyme optional, or parsley
Instructions
- Preheat oven to 375 degrees.
- Prep the Potatoes. Peel potatoes with a vegetable peeler and remove any remaining eyes of skin. Cut each potato in half and then into quarters.
- Boil Potatoes. Add potatoes to a large pot, cover with 1 inch of cold water and add a pinch or two of salt. Bring the pot to a boil. Once boiling, reduce heat to a simmer and cook, uncovered, for 10-12 minutes, or until they pierce easily with a fork. Transfer boiled potatoes to a colander and rinse under cold running water until cool to the touch.
- Mash and Season. Rice potatoes using a potato ricer into a large bowl. Add 4 tablespoons of melted butter, ⅓ cup milk, salt, pepper, garlic powder, and nutmeg. Mix until well combined. Whisk egg yolks and egg in a small bowl and then add to the mashed potatoes. Add additional milk until you get to the desired consistency. Stir with a spatula until well-mixed.
- Pipe onto a Pan. Using a pastry bag fitted with a 1M star tip, pipe the potatoes onto a large baking sheet lined with parchment paper. Leave about ½-inch of space between each one. You should end up with 12 that are roughly 2 ½-inches in width. Lightly brush potatoes with the remaining tablespoon of butter, being careful not to disrupt the edges.
- Bake in preheated oven for 25-30 minutes, or until the edges begin to brown.
- Serve the potatoes with thyme leaves or chopped fresh parsley. Enjoy!
Notes
- Potatoes can be boiled, riced, and mixed with eggs and milk up to 24 hours before baking; bring to room temperature before piping.
- Store prepared Duchess Potatoes in a single layer in an airtight container in the refrigerator for 3-5 days; use parchment paper if stacking is necessary.
- Reheat leftovers in a 375°F oven for 10-15 minutes, or warm quickly in a microwave or air fryer.
- Pre-freeze piped Duchess Potatoes on a baking sheet until firm before transferring to freezer containers; freeze up to 3 months.
- Butter can be substituted with oil, and dairy-free milks such as unsweetened oat or cashew milk may be used for dietary preferences.
- Using a potato ricer provides the smoothest texture ideal for piping and even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 313mg | 13% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 19mg | 21% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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