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Duchess Potatoes

Duchess potatoes are piped mashed potatoes baked at 425°F until their edges and ridges turn golden brown. Butter, warm cream, and egg yolks make the centers smooth and rich.
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Prep Time 20 minutes
Cook Time 42 minutes
Standing time 5 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cut into 2-inch chunks
  • 1.5 tsp kosher salt divided
  • 4 tbsp unsalted butter softened
  • 0.25 cup heavy cream warmed
  • 3 egg yolks large
  • 0.25 tsp ground black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 large baking sheet
  • 1 potato ricer
  • 1 piping bag fitted with a large star tip

Method
 

  1. Heat the oven to 425°F.
  2. Line a large baking sheet with parchment paper.
  3. Put the potatoes in a large pot, cover with cold water by 1 inch, and stir in 1 teaspoon of the salt.
  4. Bring the potatoes to a boil, then simmer for 15–20 minutes, until the potatoes are easily pierced with a fork.
  5. Drain the potatoes well and return them to the pot.
  6. Stir the potatoes over low heat for 1–2 minutes to dry them.
  7. Press the potatoes through a potato ricer into a large bowl while hot.
  8. Stir in the butter until melted.
  9. Mix in the warm cream, egg yolks, remaining 1/2 teaspoon salt, pepper, and nutmeg until smooth.
  10. Transfer the potato mixture to a piping bag fitted with a large star tip and pipe 12 mounds onto the prepared baking sheet.
  11. Bake for 15–20 minutes, until the edges and ridges are golden brown.
  12. Let stand for 5 minutes before serving.

Notes

For defined ridges, pipe the potato mixture while it is warm and smooth. Refrigerate leftovers in an airtight container for up to 3 days; freeze piped unbaked mounds for up to 1 month. For a dairy-free variation, use plant-based butter and unsweetened oat cream.