Duchess Potatoes Recipe
French · Side dish · 50 min total
Elegant piped mashed potato rosettes, golden and crispy on the outside, creamy inside. Perfect for holiday dinners or special occasions.
20
min prep
min prep
30
min cook
min cook
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 lbs (about 4 medium) Yukon Gold potatoes, peeled and quartered
- 4 tbsp unsalted butter, softened
- 2 large egg yolks
- 1/2 cup heavy cream or whole milk, warmed
- 1 tsp salt
- 1/4 tsp white pepper
- 1/8 tsp freshly grated nutmeg
- 1 large egg, beaten (for egg wash)
Instructions
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until tender, about 15-20 minutes. Drain well.
- Return potatoes to the pot and cook over low heat for 1-2 minutes to dry them out. Mash until smooth, or pass through a ricer.
- Add butter, egg yolks, warm cream, salt, white pepper, and nutmeg. Mix until smooth and well combined. Let cool slightly.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer potato mixture to a piping bag fitted with a large star tip. Pipe rosettes (about 2 inches wide and 1.5 inches tall) onto the prepared baking sheet, spacing 1 inch apart.
- Brush each rosette with beaten egg for a shiny, golden crust.
- Bake for 20-25 minutes until puffed and golden brown. Serve immediately.
Tips
- For extra crispy rosettes, chill piped potatoes for 15 minutes before brushing with egg wash.
- Leftover rosettes can be reheated in a 350°F oven for 5-7 minutes.
- If you don't have a piping bag, use a zip-top bag with a corner snipped off.
AI estimate may be inaccurate · Terms