Duchess Potatoes Recipe

Duchess potatoes are an elegant and flavorful side dish made from mashed potatoes enriched with butter, cream, and egg yolks. Piped into beautiful shapes and baked until golden, they’re perfect for special occasions or dinner parties. This classic French recipe adds sophistication to any meal with its rich texture and striking presentation.

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Ingredients

• 2 pounds (1 kg) of potatoes (Yukon Gold or Russet preferred)
• 4 large egg yolks
• 4 tablespoons (60 g) unsalted butter, softened
• 1/4 cup (60 ml) heavy cream
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg (optional, for a hint of warmth)
• 1 egg yolk (extra, for brushing)
• 1 tablespoon milk (for brushing mixture)

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Instructions

1. Prepare the Potatoes
   Peel and cut the potatoes into evenly sized chunks. Place them in a large pot of cold salted water and bring to a boil. Cook until tender, about 15-20 minutes.
2. Mash the Potatoes
   Drain the potatoes well and return them to the pot. Let them sit for a minute to evaporate any excess moisture. Mash the potatoes until completely smooth, using a potato masher or ricer.
3. Enrich the Potatoes
   Stir in the softened butter, heavy cream, salt, pepper, and nutmeg (if using). Mix thoroughly until the potatoes are smooth and creamy. Allow the mixture to cool slightly before adding the egg yolks.
4. Incorporate the Egg Yolks
   Mix the 4 egg yolks into the mashed potatoes, ensuring they are evenly distributed. The mixture should be thick and easy to pipe.
5. Pipe the Potatoes
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes into swirls or desired shapes onto the baking sheet.
6. Brush with Egg Wash
   Whisk the extra egg yolk with milk to create an egg wash. Gently brush the tops of the potato swirls with this mixture for a golden finish.
7. Bake
   Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and crisp.
8. Serve
   Serve immediately as an impressive and delicious side dish.

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Serving and Storage Tips

• Serving: Duchess potatoes pair well with roasted meats, poultry, or fish. Their crisp exterior and creamy interior make them a versatile addition to any meal.
• Storage: Store leftover duchess potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through to maintain their crispness.
• Freezing: Unbaked swirls can be frozen on the baking sheet, then transferred to a freezer bag. Bake from frozen at 425°F (220°C), adding a few extra minutes to the cooking time.

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FAQs

1. Can I make duchess potatoes ahead of time?
Yes, you can pipe the potatoes onto the baking sheet and refrigerate them for up to 24 hours before baking. Brush with egg wash just before baking.

2. What can I use instead of heavy cream?
You can substitute half-and-half or milk, though the result may be slightly less rich and creamy.

3. Why are my duchess potatoes not holding their shape?
If the mixture is too soft, it may need less cream or butter. Ensure the potatoes are well-drained and the mixture is cool before piping.

4. Can I add cheese to the recipe?
Absolutely! Grated Parmesan or Gruyère can be mixed into the potatoes for extra flavor before piping.

Enjoy making and serving this delightful dish!

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