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Easy and Creamy Duchess Potatoes

A close-up of several golden-brown, piped duchess potatoes arranged on a light blue plate.
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Make impressive Duchess Potatoes with a creamy inside and golden, crispy exterior. This recipe is simple enough for beginners and perfect for holidays.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 4 large egg yolks
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water.
  2. Bring the water to a boil and cook until the potatoes are very tender, about 15 to 20 minutes.
  3. Drain the potatoes completely and let them steam dry in the colander for 5 minutes.
  4. Mash the potatoes until completely smooth. You can use a potato ricer for the best texture.
  5. In a small bowl, whisk together the 4 egg yolks, melted butter, heavy cream, salt, pepper, and nutmeg.
  6. Gradually mix the wet ingredients into the mashed potatoes until just combined. Do not overmix.
  7. Transfer the potato mixture to a piping bag fitted with a large star tip (like a Wilton 1M).
  8. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  9. Pipe small mounds or swirls onto the prepared baking sheet.
  10. Brush the tops of the piped potatoes lightly with the beaten egg wash.
  11. Bake for 20 to 25 minutes, or until the edges are golden brown and crisp.

Notes

  • For Garlic Parmesan Duchess Potatoes, add 1/2 cup grated Parmesan cheese and 1 clove of minced garlic to the potato mixture before piping.
  • Use a potato ricer instead of a masher to avoid developing a gummy texture.
  • If you do not have a piping bag, you can drop spoonfuls of the mixture onto the baking sheet for a rustic look.

Nutrition

Find it online: https://kitchnkudos.com/easy-duchess-potatoes-recipe/