Go Back

Duchess Potatoes

Duchess potatoes are piped, oven-baked mashed potatoes with crisp golden ridges and a smooth, buttery center. Egg yolks and warm cream give these elegant potato mounds their rich texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 42 minutes
Resting 5 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cut into 1-inch pieces
  • 4 tbsp unsalted butter
  • 0.25 cup heavy cream warmed
  • 3 egg yolks large
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 large rimmed baking sheet

Method
 

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

Notes

For the smoothest texture, dry the potatoes well before ricing. Refrigerate leftovers in an airtight container for up to 3 days; freeze leftovers yes. For a lactose-free variation, use lactose-free butter and cream; the egg yolks remain.