baking
Duchess Potatoes
These gorgeous, and very delicious special occasion potatoes are much easier to make than they look. And, if you don’t have a pastry bag, that’s not a problem, since we’ll also show you how make them by hand.
From YouTube · Dec 23, 2022
These gorgeous, and very delicious special occasion potatoes are much easier to make than they look. And, if you don’t have a pastry bag, that’s not a problem, since we’ll also show you how make them by hand.
About 30 min
Prep time
20 min
Cook time
About 50 min
Total time
4 servings
Yield
Ingredients
8 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving360 kcal
- Fat
- 11g
- Carbs
- 57g
- Protein
- 9g
Whole recipe (4 servings): 1440 kcal
- 3 lbs russet potatoes
- 1 cup water (for boiling potatoes)
- generous amount of salt (for boiling water)
- butter (amount not specified)
- pepper (white pepper or cayenne, amount not specified)
- small amount of freshly grated nutmeg
- splash of heavy cream
- 3 large egg yolks
Method
15 steps- Peel about three pounds of russet potatoes, ensuring they are about the same size for even cooking.
- Cut potatoes in half, then turn halves onto flat side and cut into quarters for easy, straight cuts.
- Add potatoes to a pot of cold water enough to cover them by a couple inches, and generously salt the water.
- Bring water to a boil over high heat, then reduce to medium low and simmer until potatoes are very tender but not falling apart, testing with a sharp thin knife.
- Drain potatoes very well and let sit in the strainer for at least five minutes to dry thoroughly.
- Transfer potatoes to a bowl and mash with a potato masher until smooth and lump-free.
- Add butter, salt, pepper, and a small touch of freshly grated nutmeg, then mash again until butter is fully incorporated and mixture is smooth.
- Switch to a whisk and add a splash of heavy cream and three large egg yolks, whisking thoroughly until mixture is light and fluffy.
- Use a spatula to give the mixture a final mix, smashing any larger lumps.
- Transfer mixture into a piping bag or shape by hand with an ice cream scoop, forming about 12 portions of similar size.
- Pipe or shape the potato mixture onto a parchment-lined baking sheet, making four portions for demonstration.
- Use a fork to make marks all around each portion, dragging from bottom to top to simulate star tip lines, and press twice on the top for design.
- Chill the shaped potatoes in the fridge until ready to bake.
- Before baking, drizzle or brush lightly with butter, then sprinkle with cayenne pepper.
- Bake in a preheated oven at 450°F (232°C) for about 20 minutes, until edges are browned and crisp, and insides are heated through.
Recipe notes
Equipment
- parchment-lined baking sheet
- piping bag or scoop
- fork
- knife
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Get 6 free recipes every month.Estimated nutrition
Per serving: 360 calories
Fat: 11 g · Carbs: 57 g · Protein: 9 g
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