Description

Learn how to make Easy Duchess Potatoes, a classic French-inspired side dish. These creamy, buttery potatoes are piped into decorative shapes and baked until golden brown and tender. Perfect for holiday meals or special occasions, this recipe simplifies the traditional method for a delightful result.

Ingredients

Scale

2 pounds Russet potatoes, peeled and quartered
½ cup unsalted butter, softened
3 large egg yolks
¼ cup milk or heavy cream (warm)
Salt, to taste
Freshly ground black pepper, to taste
Optional: Pinch of nutmeg
Optional: Fresh parsley, chopped, for garnish

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Instructions

1. Place the quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes.
2. Drain the potatoes thoroughly and return them to the hot, empty pot for 1-2 minutes over low heat to dry out excess moisture. Gently shake the pot.
3. Pass the hot, dried potatoes through a potato ricer or food mill into a large bowl.
4. Add the softened butter to the riced potatoes and stir or beat gently until smooth.
5. In a small bowl, whisk together the egg yolks and warm milk or cream. Gradually add this to the potato mixture, stirring until well combined and smooth.
6. Season generously with salt, pepper, and a pinch of nutmeg if using. Taste and adjust.
7. Transfer the mixture to a piping bag fitted with a large star tip.
8. Line a baking sheet with parchment paper and pipe decorative swirls or mounds onto it.
9. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until golden brown and crisped at the edges.
10. Garnish with fresh parsley if desired before serving.

Notes

Store completely cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through and crisp again.

Prep Time: 25 minutes
Cook Time: 20-25 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A