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Classic Duchess Potatoes Recipe

Close-up of several golden brown, piped Duchess potatoes baked in muffin tins.
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Make elegant Duchess Potatoes with a creamy interior and golden, crispy exterior using a piping bag for a decorative finish perfect for any special meal.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 6 Tbsp unsalted butter
  • 1/2 cup heavy cream, warmed
  • 2 large egg yolks
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • Pinch of nutmeg
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes.
  2. Drain the potatoes completely. Return them to the hot, empty pot over low heat for one minute, shaking occasionally, to dry out any excess moisture.
  3. Mash the potatoes thoroughly until completely smooth. Alternatively, pass them through a ricer for the smoothest texture.
  4. In a small saucepan, melt the butter. Stir in the warm heavy cream, salt, white pepper, and nutmeg.
  5. Add the butter mixture and the egg yolks to the mashed potatoes. Mix well until just combined and smooth. Do not overmix, or the potatoes will become gluey.
  6. Transfer the potato mixture to a large piping bag fitted with a large star tip (like a Wilton 1M).
  7. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  8. Pipe small swirls or mounds of potato mixture onto the prepared baking sheet, leaving about one inch between each.
  9. Brush the tops of the piped potatoes lightly with the beaten egg wash.
  10. Bake for 20 to 25 minutes, or until the edges are golden brown and the tops are lightly browned. Serve immediately.

Notes

  • For the best texture, use starchy potatoes like Russets.
  • Ensure the egg yolks are at room temperature before mixing them into the mash.
  • If you do not have a piping bag, you can drop spoonfuls onto the sheet and use a fork to create ridges for crisping.
  • To make ahead, pipe the potatoes onto the sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Brush with egg wash and bake as directed, adding 5 minutes to the baking time.

Nutrition

Find it online: https://savoryskies.com/duchess-potatoes-recipe-creamy-crispy-swirls/