Duchess Potatoes are a classic French side dish that combines creamy mashed potatoes with butter, cream, and egg yolks, then piped into elegant shapes and baked to golden perfection. They make a stunning addition to any special occasion meal, offering a crisp exterior with a soft, flavorful interior.
Total Time:1 hour 20 minutes
Ingredients
Russet potatoes (3 lbs, peeled and quartered) – Provides the ideal fluffy texture for mashing.
Kosher salt (2 tsp, or to taste) – Brings out the natural flavor of the potatoes.
Cayenne pepper (pinch) – Gives a subtle hint of warmth.
Ground nutmeg (pinch) – Adds a mild, warm spice that complements the potatoes.
Heavy cream (1/3 cup) – Contributes to the creamy, luxurious consistency.
Egg yolks (3 large) – Provides structure and helps achieve the signature piped look.
Instructions
Boil the Potatoes – Place the quartered potatoes in a large pot of well-salted cold water. Bring to a boil, then reduce heat and simmer until very tender (30-45 minutes). Drain well and let sit for 5 minutes.
Mash and Mix – Transfer potatoes to a bowl and mash until smooth. Add cold butter, salt, cayenne, and nutmeg, then continue mashing until fully incorporated.
Incorporate Cream and Egg Yolks – Add the cream and whisk in the egg yolks, mixing until the potatoes are smooth and fluffy. Adjust seasoning to taste and let the mixture cool to room temperature.
Preheat and Prepare – Preheat oven to 450°F (220°C). Line a baking sheet with parchment paper.
Shape the Potatoes – Transfer the potato mixture to a piping bag and pipe 12 portions onto the baking sheet. Alternatively, scoop portions for a more rustic look. Chill until ready to bake.
Add Melted Butter – Lightly brush or drizzle melted butter over each potato mound.
Bake – Bake for about 20 minutes or until well browned and crisp on the edges.
Serve – Enjoy these crispy, creamy potatoes as a stunning side dish.
