Yield: 8 Servings
Duchess Potatoes
Soft and fluffy, Duchess Potatoes are made from a creamy mashed potato mixture that’s super easy to pull together. Make this vintage recipe ahead of time for a crowd-pleasing appetizer or side!
Ingredients
- 3 lbs yellow potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons butter
- ¼ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 6 egg yolks, room temperature
Optional Garnishes:
- Parmesan cheese
- Sour cream
- Chives
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Instructions
- Bring a large pot of salted water to a boil and cook the potatoes for 8 to 10 minutes, until fork tender.
- Drain the potatoes then add them back to the pot and let them cool for at least 30 minutes to dry out as much as possible.
- Preheat the oven to 425°F. Then use a potato masher, or fork, to mash the potatoes.
- Stir in the butter, then add in the heavy cream, salt, pepper and nutmeg and mix until well combined.
- Fold in the egg yolks and transfer the potatoes to a large piping bag fitted with a star tip. (I used a Wilton 1M piping tip.)
- Line a baking sheet with parchment paper and pipe the potato mixture onto the baking sheet into small towers.
- Bake the potatoes for 20-25 minutes or until they are golden brown.
- Serve with freshly grated parmesan, sour cream and freshly chopped chives for garnish if desired.
Notes
Storing: Duchess potatoes are still great up to four days later, as long as you store them in an airtight container in the fridge.
Reheating: Reheat in the oven at 350°F.
Freezing: To reheat, pipe the potato swirls onto a parchment-lined baking sheet, and place in your freezer until frozen solid. Then move them to an airtight container, and store them in the freezer for up to three months. Bake directly from frozen until warmed through and golden brown.
Nutrition
Serving: 1, Calories: 256kcal, Carbohydrates: 37g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Cholesterol: 156mg, Sodium: 192mg, Fiber: 4g, Sugar: 2g