📝 About This Recipe
A French classic reborn with a modern twist, these Duchess Potatoes feature a velvety, buttery interior encased in a stunningly crisp, piped golden shell. Traditionally reserved for royal banquets, the air fryer elevates this dish by providing an incredible convection-driven crunch that a standard oven simply cannot match. Infused with nutmeg and sharp parmesan, they are the ultimate elegant side dish for any celebration.
🥗 Ingredients
The Potato Base
- 2 pounds Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
- 1 tablespoon Kosher Salt (for boiling water)
- 4 tablespoons Unsalted Butter (softened at room temperature)
- 1/4 cup Heavy Cream (warmed slightly)
- 3 large Egg Yolks (at room temperature)
Seasonings and Aromatics
- 1/2 cup Parmesan Cheese (finely grated)
- 1/2 teaspoon Garlic Powder
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon White Pepper (to maintain the clean white color of the potato)
The Finish
- 2 tablespoons Unsalted Butter (melted, for brushing)
- 1 tablespoon Fresh Chives (finely minced for garnish)
- 1 pinch Smoked Paprika (optional, for color)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of kosher salt.
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2
Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until the potatoes are very tender and fall apart when pierced with a fork.
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3
Drain the potatoes thoroughly in a colander. Return them to the warm pot for 1-2 minutes over low heat, shaking the pan to steam off any excess moisture. Dry potatoes are the secret to a perfect shape!
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4
While the potatoes are hot, pass them through a potato ricer or a food mill into a large mixing bowl. This ensures a silky, lump-free texture.
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5
Add the 4 tablespoons of softened butter and the warm heavy cream. Fold gently with a spatula until the butter is completely melted and incorporated.
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6
Stir in the grated parmesan, garlic powder, nutmeg, sea salt, and white pepper. Taste and adjust seasoning if necessary.
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7
Allow the mixture to cool for about 5 minutes so it doesn't cook the eggs. Add the egg yolks one at a time, mixing well after each addition until the dough is smooth and glossy.
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8
Prepare a large piping bag fitted with a large open star tip (like a Wilton 1M or 2D). Fill the bag with the potato mixture.
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9
Cut a piece of parchment paper to fit your air fryer basket. Pipe the potatoes into 2.5-inch wide swirls, moving in a circular motion and pulling upward to create a decorative peak.
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10
Lightly brush the tops of the piped potatoes with the 2 tablespoons of melted butter using a pastry brush. Be gentle so you don't flatten the ridges.
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11
Preheat your air fryer to 375°F (190°C) for 3 minutes.
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12
Carefully place the parchment paper with the potatoes into the air fryer basket. Air fry for 12-15 minutes, or until the edges and peaks are a deep golden brown.
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13
Carefully remove the basket and let the potatoes rest for 2-3 minutes; this helps them firm up so they don't break when handled.
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14
Garnish with fresh chives and a tiny pinch of smoked paprika before serving immediately.
💡 Chef's Tips
Always use a potato ricer rather than a masher for the smoothest possible 'dough'—lumps will clog your piping tip. If your potato mixture feels too soft to hold its shape, refrigerate the filled piping bag for 15 minutes before piping. Don't skip the step of steaming off the excess moisture after boiling; wet potatoes will spread and lose their beautiful ridges in the air fryer. For an extra-crispy exterior, you can spray them lightly with olive oil spray halfway through the air frying process. If you don't have a piping bag, you can use a gallon-sized Ziploc bag with the corner snipped off, though you won't get the classic ridges.
🍽️ Serving Suggestions
Pair these with a succulent Beef Wellington or a pan-seared Filet Mignon for a five-star dinner experience. Serve alongside roasted rack of lamb with a mint gremolata. They make a wonderful accompaniment to a crispy skin salmon fillet with lemon butter sauce. Enjoy with a glass of buttery Chardonnay or a light Pinot Noir to complement the rich potato texture. For a holiday spread, serve them next to a honey-glazed ham and roasted root vegetables.