Duchess Potatoes
Prep time:
30 minutes
Servings:
12
Cook time:
20 minutes
Ingredients
- 2 pounds (900 g) potatoes (starchy variety like Russet or Yukon Gold)
- 4 tablespoons (60 g) unsalted butter, softened
- 3 large egg yolks
- 1⁄2 cup cream cheese
- 1⁄2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- A pinch of nutmeg
- For brushing: 1 egg yolk, lightly beaten with 1 teaspoon water (egg wash)
Instructions
Step 1
Peel and cut the potatoes into chunks.
Step 2
Place them in a pot of salted cold water.
Step 3
Bring to a boil and cook until tender (about 15–20 minutes).
Step 4
Drain well and let steam-dry for a few minutes.
Step 5
Mash until smooth and lump-free (use a potato ricer if possible).
Step 6
Mix in butter, egg yolks, cream cheese, parmesan (if using), salt, pepper, and nutmeg.
Step 7
Stir until creamy but thick enough to hold shape.
Step 8
Pipe the duchess potatoes
Step 9
Preheat oven to 400°F (200°C).
Step 10
Line a baking sheet with cooking and baking paper
Step 11
Transfer potato mixture into a piping bag fitted with a large star tip.
Step 12
Pipe small swirls or rosettes onto the baking sheet.
Step 13
Brush with egg wash
Step 14
Lightly brush each potato swirl with the beaten egg yolk mixture.
Step 15
Bake for 15 - 20minutes, or until golden brown on the edges.
Step 16
Serve hot as a side dish with meat, poultry, or fish.
Step 17
A simple, delicious recipe and elegant serving.
