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A close-up shot showcases perfectly piped and golden-brown Duchess Potatoes, ready to be served.

Perfect Duchess Potatoes

These Duchess Potatoes are a classic side dish, made with creamy mashed potatoes piped into elegant swirls and baked to golden perfection. This recipe provides detailed instructions for achieving a restaurant-worthy presentation and delicious flavor, perfect for impressing guests or elevating a weeknight meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk, warmed
  • 2 large egg yolks
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • Freshly ground white pepper to taste
  • 1 large egg, beaten for egg wash

Equipment

  • Large pot
  • Potato ricer or masher
  • Electric mixer (or whisk)
  • Piping bag
  • Large star tip (Wilton 1M recommended)
  • Baking sheet
  • Parchment Paper or Silicone Baking Mat
  • Large bowl

Method
 

  1. Place the peeled and quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
  2. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
  3. Drain the potatoes thoroughly.
  4. While the potatoes are still hot, pass them through a potato ricer or use a potato masher to create a smooth, lump-free base.
  5. In a large bowl, combine the riced or mashed potatoes, softened butter, and warmed milk.
  6. Using an electric mixer or a sturdy whisk, beat until smooth and creamy.
  7. Add the egg yolks one at a time, mixing well after each addition.
  8. Stir in the nutmeg, salt, and white pepper. Taste and adjust seasoning as needed.
  9. Fit a piping bag with a large star tip.
  10. Transfer the potato mixture to the piping bag.
  11. Line a baking sheet with parchment paper or a silicone baking mat.
  12. Pipe the potato mixture onto the baking sheet in swirls or rosettes.
  13. Preheat your oven to 400°F (200°C).
  14. Brush the tops of the piped potatoes with the beaten egg wash.
  15. Bake for 15-20 minutes, or until the potatoes are golden brown and slightly crisp on the edges.
  16. Carefully remove the Duchess Potatoes from the baking sheet and serve immediately.

Notes

For Garlic and Herb Duchess Potatoes: Add 2-3 cloves of minced garlic and a tablespoon of finely chopped fresh herbs (such as parsley, thyme, or rosemary) to the potato mixture.
For Cheesy Duchess Potatoes: Stir in 1/2 cup of shredded Parmesan or Gruyere cheese to the potato mixture. You can also sprinkle a little extra cheese on top before baking.
For Spicy Duchess Potatoes: Add a pinch of cayenne pepper or a dash of hot sauce to the potato mixture for a little kick.
Duchess Potatoes can be prepared ahead of time. Pipe the potatoes onto the baking sheet up to 24 hours in advance. Cover the baking sheet tightly with plastic wrap and refrigerate. When ready to bake, brush with egg wash and bake as directed, adding a few extra minutes if necessary.