Duchess Potatoes
A delightful and elegant side dish of creamy, flavorful mashed potatoes piped into beautiful mounds and baked to golden perfection.
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.
Notes
Duchess Potatoes are best served warm and can be garnished with fresh parsley or chives. They pair well with roasted meats and grilled fish. Leftovers can be stored 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. They can also be frozen but should be reheated thoroughly before serving. For a cheesy twist, mix in shredded cheese into the potato mixture before piping.