📝 About This Recipe
Originating from classic French haute cuisine, Duchess Potatoes are the ultimate marriage of elegance and comfort. These sophisticated swirls feature a velvety, buttery interior encased in a delicately crisp, golden-brown shell. They are the perfect show-stopping side dish to elevate any holiday roast or celebratory dinner, offering a refined texture that traditional mashed potatoes simply cannot match.
🥗 Ingredients
The Potato Base
- 2.5 pounds Yukon Gold Potatoes (peeled and cut into uniform 1-inch chunks)
- 1 tablespoon Kosher Salt (for the boiling water)
The Enrichment
- 6 tablespoons Unsalted Butter (high-quality European style preferred, softened)
- 1/4 cup Heavy Cream (warmed slightly)
- 4 large Egg Yolks (at room temperature)
- 1/3 cup Parmesan Cheese (finely grated (optional for extra crust))
Seasoning & Finish
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1/4 teaspoon White Pepper (to maintain the clean white look of the potato)
- 2 tablespoons Unsalted Butter (melted, for brushing before baking)
- 1 tablespoon Fresh Chives (finely minced for garnish)
👨🍳 Instructions
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1
Place the peeled potato chunks 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 the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender and fall apart easily when pierced with a fork.
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3
Drain the potatoes thoroughly in a colander. Return them to the hot, empty pot over low heat for 1-2 minutes, shaking the pan to steam off any excess moisture. This is crucial for a non-soggy texture.
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4
Pass the hot potatoes through a potato ricer or food mill into a large mixing bowl. This ensures a perfectly smooth, lump-free consistency that won't clog your piping tip.
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5
Add the 6 tablespoons of softened butter to the warm potatoes and fold gently until completely melted and incorporated.
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6
Stir in the heavy cream, nutmeg, sea salt, and white pepper. Taste the mixture and adjust seasoning if necessary.
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7
Add the egg yolks and the grated Parmesan cheese. Stir vigorously with a wooden spoon or spatula until the mixture is glossy, stiff enough to hold its shape, and pale yellow.
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8
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
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9
Fit a large pastry bag with a large open-star tip (such as Wilton 1M or 2D). Fill the bag with the potato mixture while it is still warm.
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10
Pipe the potatoes onto the prepared baking sheet into decorative mounds about 3 inches wide and 2.5 inches tall. Use a circular motion, swirling upward to create a point.
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11
Lightly brush the outside of each potato mound with the 2 tablespoons of melted butter using a pastry brush. Be gentle so as not to flatten the ridges.
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12
Bake in the center of the oven for 15-20 minutes, or until the edges and peaks are a beautiful golden brown.
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13
Remove from the oven and let them rest on the pan for 5 minutes to firm up before moving them. Garnish with minced chives and serve immediately.
💡 Chef's Tips
Steam-drying the potatoes in the pot after draining is the secret to a stiff dough that holds its piped shape. Always use a ricer or food mill; a traditional masher will leave small lumps that make piping difficult and uneven. If the mixture feels too soft to pipe, let it cool for 10 minutes; the starches and fats will set slightly. For a deeper color, you can use an egg wash (1 egg beaten with 1 tsp water) instead of melted butter for brushing. Avoid over-mixing once the egg yolks are in, as this can make the potatoes gluey rather than fluffy.
🍽️ Serving Suggestions
Pair these with a classic Filet Mignon with Red Wine Reduction for a five-star steakhouse experience. Serve alongside Roasted Rack of Lamb with rosemary and garlic. They make an excellent accompaniment to Poached Salmon with Hollandaise sauce. Enjoy with a crisp glass of Chardonnay or a light-bodied Pinot Noir. Arrange them around a festive Thanksgiving Turkey or Christmas Roast Beef as a stunning edible garnish.