Description
These buttery, golden Duchess Potatoes are a classic holiday side dish—crispy on the outside, creamy on the inside, and beautifully piped for an elegant presentation.
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, softened
- 1/3 cup heavy cream, warmed
- 3 large egg yolks, room temperature
- 1/2 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- 1 tablespoon grated Parmesan cheese (optional)
- 1 tablespoon melted butter, for brushing before baking
Instructions
- Place peeled and chopped potatoes into a large pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until fork-tender.
- Drain the potatoes well, then return them to the hot pot for 1–2 minutes to let the steam evaporate.
- Mash or rice the potatoes until smooth and lump-free.
- Stir in softened butter and warmed cream until silky and glossy.
- Season with salt, pepper, and nutmeg to taste.
- Let the potatoes cool slightly, then stir in the egg yolks quickly until smooth.
- Transfer the mixture into a piping bag fitted with a large star tip and pipe small swirls onto a parchment-lined baking sheet.
- Brush each swirl lightly with melted butter.
- Bake at 400°F (200°C) for 18–22 minutes, until golden brown and crisp on the edges.
- Let cool for 3–5 minutes before serving.
Notes
Use starchy potatoes like Russets or Yukon Golds for best texture. Pipe while warm for smooth swirls. Chill piped potatoes for 15 minutes before baking for extra crisp edges. Avoid adding too much cream to keep the mixture thick enough for piping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: French
Nutrition
- Serving Size: About 3–4 potato swi
- Calories: 200
- Sugar: 1
- Sodium: 250
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: duchess potatoes, mashed potatoes, holiday side dish, buttery potatoes, baked potatoes