Description
Duchess Potatoes are an elegant side dish made from mashed potatoes, butter, cream, and egg yolks. These piped potato rosettes are baked to golden perfection, creating a crispy exterior and a creamy, fluffy interior. Perfect for special occasions or as a showstopping side to any meal!
Ingredients
Scale
- 4 large Russet or Yukon Gold Potatoes
- 4 tablespoons butter
- 1/4 cup heavy cream
- 2 egg yolks
- Salt, to taste
- Freshly ground pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into even chunks. Boil them in salted water for 15-20 minutes or until fork-tender.
- Mash the Potatoes: Drain the potatoes and mash them using a potato ricer or masher until smooth.
- Add Butter and Cream: Stir in the butter until melted, then add the heavy cream to make the potatoes creamy. Adjust cream for desired consistency.
- Mix in Egg Yolks and Seasoning: Beat the egg yolks and fold them into the mashed potatoes. Season with salt and pepper, and add any desired herbs.
- Pipe the Potatoes: Transfer the mashed potatoes to a piping bag fitted with a star tip and pipe the mixture into rosettes on a baking sheet lined with parchment paper.
- Bake: Preheat oven to 400°F (200°C). Bake for 20-25 minutes or until the potatoes are golden and crispy on top.