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Duchess Potatoes

Duchess Potatoes
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Duchess Potatoes are an elegant and comforting side dish featuring creamy, fluffy mashed Russet potatoes piped into beautiful swirls and baked until golden with crispy edges and silky centers. This quick and easy recipe is perfect for holiday meals or special dinners, offering a foolproof way to prepare rich, buttery potatoes that pair wonderfully with roasts, poultry, or vegetarian dishes.

Ingredients

Scale

Potato Base

  • 2 pounds Russet Potatoes, peeled and cut into chunks
  • 4 tablespoons Unsalted Butter, softened
  • 1/2 cup Heavy Cream, warmed
  • 2 Egg Yolks
  • Salt, to taste
  • Freshly ground Black Pepper, to taste
  • Pinch of Nutmeg (optional)

Instructions

  1. Prepare the Potatoes: Peel and cut the Russet potatoes into equal-sized chunks. Boil them in salted water for 15-20 minutes until they are fork-tender, ensuring even cooking for a smooth mash.
  2. Drain and Mash: Drain the potatoes thoroughly to remove excess moisture. While still warm, mash them using a potato ricer or masher until smooth with no lumps, avoiding overworking to prevent a gummy texture.
  3. Mix in Butter, Cream, and Egg Yolks: Gradually fold in the softened butter and warm heavy cream until the mixture is creamy and smooth. Stir in the egg yolks carefully to bind and add color. Season with salt, freshly ground black pepper, and an optional pinch of nutmeg for extra warmth.
  4. Pipe the Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe the mixture into decorative swirls on a baking sheet lined with parchment paper to achieve the classic Duchess Potato look and ensure even cooking.
  5. Bake Until Golden: Preheat the oven to 425°F (220°C). Bake the piped potatoes for 15-20 minutes until they are golden brown with crispy edges and soft, creamy interiors.

Notes

  • Use high-starch Russet potatoes for the best fluffy texture.
  • Warm your butter and cream before mixing to maintain smoothness.
  • If the potato mixture is too soft to pipe, chill it briefly to firm up.
  • Do not skip the egg yolks—they help the potatoes hold their shape and develop a golden crust.
  • Use parchment paper or silicone mats to prevent sticking and promote crisp edges.
  • You can prepare the potatoes ahead and refrigerate after piping; just add extra baking time when cooking.
  • For reheating, use the oven at 350°F (175°C) to restore crispiness, avoiding microwaving.

Nutrition

Keywords: Duchess Potatoes, mashed potatoes, elegant side dish, crispy potatoes, baked potatoes, classic French recipe, holiday side dish

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