Description
Duchess potatoes are a sophisticated and delicious side dish made from creamy mashed potatoes, seasoned with butter, cream, and egg yolks, then piped into beautiful rosettes and baked until golden and crispy. They’re perfect for special occasions!
Ingredients
Units
Scale
- 2 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- 1/3 cup heavy cream
- 2 large egg yolks
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg (optional)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
- 1 tablespoon grated Parmesan cheese (optional, for extra flavor)
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash until smooth.
- Stir in the butter, heavy cream, egg yolks, salt, pepper, and nutmeg (if using) until the mixture is smooth and creamy.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Transfer the mashed potato mixture into a piping bag fitted with a large star tip.
- Pipe the potatoes into rosettes or mounds on the prepared baking sheet.
- Optional: Sprinkle the tops with grated Parmesan cheese for an extra crispy, cheesy topping.
- Bake for 15-20 minutes or until the tops are golden brown and slightly crispy.
- Garnish with fresh parsley and serve hot.
Notes
- If you don’t have a piping bag, you can spoon the mashed potatoes onto the baking sheet into mounds.
- For a more decadent version, you can add roasted garlic or cream cheese to the mashed potatoes.
Nutrition
- Serving Size: 1 serving (about 1/6 of the recipe)
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 115mg