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Duchess Potatoes

Elegant, creamy piped potato swirls baked to golden perfection. The ultimate fancy mashed potato side dish for holidays and special dinners.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, French
Calories: 280

Ingredients
  

Main Mixture
  • 2.5 lbs russet potatoes peeled and cut into chunks (about 3-4 large)
  • 6 tbsp unsalted butter divided, softened
  • 1/3 cup heavy cream or whole milk warmed
  • 3 large egg yolks at room temperature
  • 1/4 tsp freshly grated nutmeg
  • 1 tsp fine sea salt plus more for water
  • 1/4 tsp freshly ground white or black pepper
For Egg Wash & Garnish
  • 1 large egg lightly beaten
  • Fresh chives or parsley chopped, for garnish

Equipment

  • Large pot
  • Potato Ricer or Masher
  • Mixing bowls
  • Piping Bag & Large Star Tip
  • Baking sheets
  • Parchment paper

Method
 

  1. Place peeled, chunked potatoes in a large pot. Cover with cold salted water. Bring to a boil, then simmer for 15-20 mins until tender. Drain well, then return to hot pot over low heat for 1-2 mins to dry thoroughly.
  2. Rice or mash the hot potatoes until completely smooth. Add 4 tbsp softened butter, warm cream, nutmeg, salt, and pepper. Mix until combined. Let cool for 10-15 mins until just warm.
  3. Mix in the 3 egg yolks until fully incorporated and mixture is smooth, thick, and pipeable.
  4. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper. Fit a piping bag with a large open-star tip (e.g., Wilton 1M).
  5. Spoon potato mixture into piping bag. Pipe into 2-3 inch swirls or rosettes on prepared sheets, spacing an inch apart.
  6. Lightly beat the whole egg with 1 tsp water. Gently brush the tops and sides of each potato swirl with the egg wash.
  7. Bake for 20-25 minutes until puffed, set, and deeply golden brown. Rotate pans halfway through for even browning.
  8. Let rest 2 mins, then garnish with fresh herbs. Serve immediately while hot and crispy.

Notes

For make-ahead: Pipe shapes onto sheet and freeze solid, then transfer to bag. Bake from frozen, adding 5-10 mins. Ensure potatoes are dry after boiling to prevent a gummy texture.