Duchess Potatoes
Take your mashed potato game to the next level! These duchess potatoes may look intimidating, but they are simple to make. Even better, they can be made ahead.
Ingredients
- 2 lbs potatoes (Yukon Gold work best)
- 1/4 cup heavy cream
- 4 tbsp salted butter, divided
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- 3 large egg yolks
Instructions
- Preheat the oven to 425 degrees F.
- Peel and cut potatoes into chunks.
- Place potatoes in a medium to large (3 quart) pot and cover with a few inches of cold, salted water.
- Bring to a simmer and cook until the potatoes are fork tender, about 20 to 25 minutes.
- While the potatoes are boiling, melt 2 tablespoons of butter and set aside. This butter will be used to coat the potatoes right before they go in the oven.
- When the potatoes are cooked, drain in a colander. Put the potatoes back in the pot and set over low heat. Allow them to release steam for a minute or so.
- Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, and heavy cream and continue mashing the potatoes.
- Add the egg yolks.
- Continue to mash until the mixture is smooth. Do not over-mash or your potatoes will end up a gluey consistency.
- Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet lined with parchment paper.
- Brush the potatoes with the melted butter.
- Bake in the 425°F oven until nicely browned, about 20 minutes. Serve hot, fresh from the oven.
Notes
To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate. Put them in a 425°F oven to brown for 20 minutes before serving. No time for piping? Just put the potatoes in a casserole dish and use a fork to create lots of peaks on the surface. Be sure to brush the top with melted butter before putting in the oven.
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