Description
Elegant and creamy duchess potatoes, piped and baked to golden perfection. A simple yet impressive side dish for any occasion.
Ingredients
Scale
- 2 pounds Russet potatoes (about 3–4 medium), peeled and cut into roughly equal 1-inch chunks
- ½ cup unsalted butter, softened
- 1 large egg yolk
- ¼ cup whole milk or heavy cream, warmed slightly
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Optional: A pinch of nutmeg, or a sprinkle of paprika for garnish
Instructions
- 1. Place the peeled and chunked potatoes in a large pot. Cover them with cold water by about an inch. Add a generous pinch of salt to the water.
- 2. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- 3. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the warm, empty pot. Let them sit over low heat for about 1-2 minutes, shaking the pot occasionally, to evaporate residual moisture.
- 4. Mash the potatoes using a potato masher or a ricer until smooth.
- 5. Add the softened butter to the mashed potatoes. Stir until the butter is completely melted and incorporated.
- 6. In a small bowl, whisk together the egg yolk and the warmed milk or cream.
- 7. Gradually add the egg yolk and milk mixture to the mashed potatoes, mixing until well combined and the mixture is smooth and creamy. The consistency should be thick but pipeable.
- 8. Stir in the salt and pepper to taste. Add a pinch of nutmeg if desired.
- 9. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 10. Spoon the potato mixture into a piping bag fitted with a large star tip, or use a sturdy resealable plastic bag with a corner snipped off.
- 11. Pipe the potatoes onto the prepared baking sheet in decorative swirls or mounds, about 2-3 inches in diameter, leaving space between them.
- 12. If using, lightly sprinkle the tops with paprika.
- 13. Bake for 20-25 minutes, or until the edges are golden brown and the tops are lightly browned and set.
Notes
Store any leftover duchess potatoes in an airtight container in the refrigerator for up to 2-3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through and crisped.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g