Duchess Potatoes
Duchess Potatoes are basically potatoes mashed until smooth and silky, with flavors of butter, nutmeg, and cream then beautifully piped, and baked until golden brown perfection!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ pounds (1133.98g) potatoes ((Yukon or Russet))
- 4 tablespoons (56g) unsalted butter ((divided))
- ⅓ cup (80g) heavy cream
- ¼ teaspoon (0.5g) nutmeg
- salt and pepper ((to taste))
- ⅓ cup (33.33g) Parmesan
- 4 large egg yolks
Instructions
- 1
Peel the potatoes, removing any spoiled or spots, such as bruising and discoloration.
- 2
Cut into big even-sized chunks. Place potatoes in water as you peel to prevent discoloration.
- 3
Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1 -2 teaspoons of salt and enough water to cover the potatoes.
- 4
Bring to a boil. Cook until potatoes are fork-tender.
- 5
Drain potatoes after cooking, reheat the drained potatoes on low heat to remove moisture from the potatoes, about a minute or less.
- 6
Transfer potatoes to a large bowl. Then, add butter, heavy cream, nutmeg, Parmesan cheese, black pepper, and salt to taste.
- 7
Mash potatoes with the desired tool until all the ingredients have been fully incorporated. Add eggs and continue mashing until combined.
- 8
Do not over pound your potatoes, you do not them to be gluey.
- 9
Preheat the oven to 425°F. Prepare a cookie sheet with parchment paper or slip mart. Set aside.
- 10
Transfer mashed potatoes to a pastry bag attached with a large star tip, then pipe directly on the prepared cookie sheet in a circular/upward spiral motion about 2 inches tall, with enough room around each mount of potatoes so they don’t stick together when baking.
- 11
Repeat until all the mashed potatoes have been used up.
- 12
Brush with butter and bake for 20 – 25 minutes, or until potatoes are golden brown
- 13
Remove and serve immediately.