Description
Duchess Potatoes are an elegant, classic French side dish made from creamy mashed potatoes mixed with butter, cream, and egg yolks, then piped into beautiful swirls and baked until golden brown. They’re crisp on the outside and soft, fluffy on the inside—perfect for special occasions or holiday dinners.
Ingredients
Units
Scale
- 2 pounds (about 900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup heavy cream, warmed
- 3 large egg yolks
- 1/4 teaspoon ground nutmeg (optional, for a classic French touch)
- Salt, to taste
- Black pepper, to taste
- 1 egg yolk + 1 tablespoon water (for egg wash)
Instructions
- Boil the Potatoes:
Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook until tender, about 15–20 minutes. Drain well. - Mash the Potatoes:
Mash the hot potatoes using a ricer or potato masher until smooth. Make sure there are no lumps. - Mix the Ingredients:
Stir in the melted butter, warm cream, egg yolks, nutmeg (if using), salt, and pepper. Mix until smooth and creamy. Let the mixture cool slightly before piping. - Pipe the Potatoes:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe into swirled mounds onto the prepared baking sheet. - Apply Egg Wash:
In a small bowl, whisk together the remaining egg yolk and water. Lightly brush the tops of the potatoes with the egg wash for a golden finish. - Bake:
Bake for 15–20 minutes, or until the tops are golden brown and slightly crispy. - Serve:
Serve warm as an elegant side dish with roasted meats, poultry, or fish.
Notes
- For extra flavor, you can add grated Parmesan cheese to the potato mixture.
- Use Yukon Gold potatoes for a buttery flavor, or Russets for a fluffier texture.
- Make ahead: Pipe the potatoes onto the baking sheet, cover, and refrigerate for up to a day. Apply the egg wash just before baking.