Description
Elegant and creamy Duchess potatoes are a sophisticated twist on traditional mashed potatoes, perfect for special occasions.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or Russet)
- 4 tablespoons butter (unsalted)
- 1/2 cup heavy cream
- 3 egg yolks
- Salt to taste
- Pepper to taste
- Nutmeg (optional)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the potatoes into even-sized pieces, roughly 1-2 inches.
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Let them sit for a minute.
- Add butter, heavy cream, salt, pepper, and nutmeg (if using) to the potatoes and mash until smooth.
- Stir in the egg yolks until well incorporated.
- Transfer the mixture to a piping bag fitted with a star tip.
- Pipe the potatoes into decorative mounds on a baking sheet.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes, or until the tops are golden brown and crisp.
Notes
Use a potato ricer for the smoothest texture and consider incorporating fresh herbs or cheese for variations.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Duchess potatoes, side dish, French cuisine, mashed potatoes, gourmet potatoes