Duchess Potatoes
Elegant and creamy, Duchess Potatoes are a gourmet side dish perfect for any festive occasion, featuring piped shapes and a golden finish.
Ingredients
Main Ingredients
- 2 pounds Yukon gold potatoes Can be swapped for Russet potatoes.
- 1/2 cup unsalted butter
- 1/2 cup heavy cream Can be substituted with dairy-free alternatives.
- 1 large egg yolk Helps bind and enrich the mixture.
- to taste salt
- to taste pepper
- 1/4 teaspoon nutmeg Optional.
- 1 large egg For egg wash.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and chop the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add butter, heavy cream, salt, pepper, and nutmeg (if using) to the potatoes. Mash until smooth and creamy.
- Stir in the egg yolk until well combined.
- Transfer the mixture to a piping bag fitted with a large star tip.
- Pipe the potato mixture into mounds on a baking sheet lined with parchment paper.
- Beat the egg and brush it on top of each potato mound for a golden finish.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Serve warm as a side dish with your Thanksgiving meal.
Notes
Store any uneaten Duchess Potatoes in an airtight container in the refrigerator for about 3-4 days. For freezing, use a freezer-safe container and consume within 1-2 months. Reheat at 350°F (175°C) until warmed through. Variations include cheesy, herb-infused, and spicy options.