Description
Duchess Potatoes are a classic French side dish made from creamy mashed Yukon Gold potatoes, enriched with butter, cream, and egg yolks, then elegantly piped and baked to a golden, crispy perfection. This recipe yields an impressive yet simple dish perfect for holiday dinners or special occasions.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and quartered
Dairy and Eggs
- 4 tablespoons unsalted butter, divided (½ stick)
- ¼ cup heavy cream, room temperature
- 2 large egg yolks, room temperature
Seasonings
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Optional Garnish
- Chopped fresh parsley
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Boil Potatoes: Add the peeled and quartered potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 to 25 minutes.
- Drain and Steam: Drain the potatoes thoroughly in a colander, then return them to the hot pot off the heat. Let them sit uncovered for 5 minutes to allow excess moisture to evaporate, ensuring a fluffier mash.
- Mash with Butter: Add 2 tablespoons of unsalted butter to the potatoes and mash until smooth and creamy.
- Incorporate Cream and Egg Yolks: Stir in the heavy cream, kosher salt, ground black pepper, and the two egg yolks. Continue mashing and mixing until all ingredients are well incorporated and the mixture is smooth.
- Pipe the Potatoes: Fit a piping bag with a large star tip and fill it with the potato mixture. Pipe elegant swirls or shapes onto the prepared baking sheet, spacing them evenly.
- Brush with Butter: Melt the remaining 2 tablespoons of butter and gently brush it over the piped potatoes to promote browning while baking.
- Bake Until Golden: Bake in the preheated oven for 18 to 22 minutes, or until the duchess potatoes are golden brown and slightly crisp on the edges.
- Garnish and Serve: Remove from the oven and optionally garnish with chopped fresh parsley before serving hot as a delicious and decorative side dish.
Notes
- Use Yukon Gold potatoes for the best texture as they are naturally buttery and creamy.
- Ensure potatoes are well drained and allowed to steam dry to prevent watery mash.
- Room temperature egg yolks and cream help prevent curdling when mixed with hot potatoes.
- For extra crispness, you can broil for 1-2 minutes at the end, watching closely to avoid burning.
- Duchess potatoes can be prepared ahead and baked just before serving.
- Can be garnished with paprika or chives for extra flavor and color variation.
