Why Make This Recipe
Duchess Potatoes are a delightful and elegant side dish that brings a touch of sophistication to any meal. They’re creamy, flavorful, and have a beautiful golden brown finish. Not only are they delicious, but they’re also fun to make. Whether for a special occasion or just a family dinner, these potatoes impress everyone at the table. They’re easy to prepare and can be made ahead of time, making them a convenient choice for busy cooks.
How to Make Duchess Potatoes
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 2 egg yolks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- Fresh parsley or chives for garnish (optional)
- 1 tablespoon olive oil (for greasing the baking sheet)
Directions
- Cook the Potatoes: Boil the cubed potatoes in salted water until fork-tender (15-20 minutes), then drain and let them steam dry.
- Prepare the Potato Mixture: Mash the potatoes until smooth, then mix in the butter, cream, egg yolks, garlic powder, onion powder, salt, and pepper until creamy.
- Pipe the Potatoes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and grease lightly with olive oil. Transfer the potato mixture to a piping bag and pipe into small mounds on the sheet.
- Bake: Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
How to Serve Duchess Potatoes
Duchess Potatoes are best served warm. You can garnish them with fresh parsley or chives for a nice touch. They pair wonderfully with roasted meats, grilled fish, or can be served on their own as a comforting side.
How to Store Duchess Potatoes
If you have leftovers, you can store Duchess Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. You can also freeze them for longer storage, but be sure to reheat them thoroughly before serving.
Tips to Make Duchess Potatoes
- Make sure to drain the potatoes well after boiling to avoid watery mashed potatoes.
- Use a ricer or food mill for an extra smooth potato mixture.
- If you don’t have a piping bag, you can use a plastic bag with a corner cut off.
Variation
For a cheesy twist, you can mix in shredded cheese like cheddar or Gruyère into the potato mixture before piping.
FAQs
Can I make Duchess Potatoes ahead of time?
Yes, you can prepare them a few hours in advance and keep them covered until you are ready to bake.
Can I use other types of potatoes?
Russet potatoes are best for their fluffy texture, but you can try Yukon Gold for a creamier result.
What can I serve with Duchess Potatoes?
They go great with roasted chicken, beef tenderloin, or a rich vegetarian main dish.
Duchess Potatoes
Ingredients
Potatoes and Dairy
- 2 pounds russet potatoes, peeled and cubed
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 2 large egg yolks
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste Salt to taste
- Pepper to taste Pepper to taste
For Garnish
- 1 tablespoon olive oil (for greasing the baking sheet)
- Fresh parsley or chives for garnish (optional)
Instructions
Preparation
- Boil the cubed potatoes in salted water until fork-tender (15-20 minutes), then drain and let them steam dry.
- Mash the potatoes until smooth, then mix in the butter, cream, egg yolks, garlic powder, onion powder, salt, and pepper until creamy.
Baking
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and grease lightly with olive oil.
- Transfer the potato mixture to a piping bag and pipe into small mounds on the sheet.
- Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
