Description
These Duchess Potatoes are an elegant and utterly delicious side dish that will truly elevate any meal. Imagine creamy, fluffy mashed potatoes transformed into beautiful piped swirls, baked to golden perfection with a delicate richness.
Ingredients
3 pounds russet potatoes, peeled and quartered
3 tablespoons cold unsalted butter
2 teaspoons kosher salt, or to taste
1 pinch cayenne pepper
1 pinch ground nutmeg
1/3 cup cream
3 large egg yolks
2 tablespoons melted butter
Instructions
Boil peeled and quartered potatoes in generously salted cold water until tender but not falling apart, about 30-45 minutes. Drain thoroughly and let sit in the strainer for at least 5 minutes.
Mash the drained potatoes until smooth. Mix in 3 tablespoons of butter, salt, cayenne pepper, and nutmeg until fully incorporated and smooth.
Whisk in cream and egg yolks until the mixture is very smooth. Taste and adjust seasonings if needed. Cover and let cool to room temperature.
Preheat oven to 450F (220C) and line a baking sheet with parchment paper.
Pipe or scoop 12 portions of the potato mixture onto the prepared baking sheet. Chill until ready to bake.
Brush each potato portion with melted butter.
Bake for about 20 minutes, or until nicely browned.
Notes
Russet potatoes are the star here, offering a fluffy texture that
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: French