Duchess Potatoes Recipe
Ingredients
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Potatoes: 2 lbs (approx. 1 kg) Yukon Gold or Russet, peeled and cubed.
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Butter: 4 tbsp unsalted, softened.
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Egg Yolks: 3 large (these provide the rich color and structure).
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Heavy Cream: 3 tbsp (optional, for extra silkiness).
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Seasoning: 1 tsp salt, ½ tsp black pepper, and a pinch of nutmeg.
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Garnish: Fresh thyme or parsley (as seen in your photo).
Instructions
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Boil & Dry: Place potatoes in a pot of salted cold water. Bring to a boil and simmer for 15–20 minutes until tender. Drain well. Pro tip: Return the potatoes to the hot pot for 1 minute to steam off excess moisture—this ensures they hold their shape.
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Mash: Use a potato ricer or food mill for a perfectly smooth consistency. Avoid a blender, as it makes them gummy.
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Incorporate: Stir in the butter until melted. Once the potatoes have cooled slightly, whisk in the egg yolks, cream, and seasonings. The mixture should be firm but pipeable.
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Pipe: Transfer the mixture to a piping bag fitted with a large star tip. Pipe 2-inch mounds onto a parchment-lined baking sheet in a swirling motion to create those beautiful ridges.
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Bake: Preheat your oven to 400°F (200°C). Lightly brush the tops with a little extra melted butter if desired. Bake for 15–20 minutes until the edges are golden brown and crispy.
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Serve: Top with fresh herbs immediately and serve hot.
Note: If you don’t have a piping bag, you can scoop mounds with a spoon and use a fork to create ridges on the surface; these ridges are essential for catching the heat and turning golden.