Duchess Potatoes (Piped Mashed Potatoes)
Duchess Potatoes are a sophisticated side dish for roast meats, holiday meals, and other main meal recipes, consisting of creamy mashed potato piped into decorative shapes and brushed with melted butter before being baked until golden brown!
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INGREDIENTS
- 2 pounds yellow potatoes, Russet potatoes or Yukon Gold potatoes.
- 3 egg yolks
- ⅓ cup heavy cream
- 4 tablespoon unsalted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
- Take a large pot and fill it up with water. Sprinkle in some salt to add some flavor. Let the water come to a boil.
- Toss the potatoes into the pot of boiling water and let them bubble away for about 25 minutes, or until they're fork-tender.
- Meanwhile, preheat the oven to 400 degrees Fahrenheit and prepare a parchment paper-lined baking sheet.
- Once the potatoes are cooked, drain them and let them cool off for a few minutes. Then, toss them into a medium-sized bowl.
- Add heavy cream, salt, pepper, and half of your butter to the bowl. Save the rest of the butter for later. Mash those potatoes until they're smooth and creamy (with a potato masher or blender or hand mixer on low speed).
- Stir in the egg yolks. Beat on low and be careful not to overmix.
- Prepare a pastry piping bag and a large star tip. Place potatoes into the piping bag and swirl them onto the prepared baking tray like a fancy ice cream cone.
- For final touches, melt the remaining butter in the microwave for 20-30 seconds and brush it onto those beautiful potato swirls.
- Pop the tray into the oven and let potatoes bake for 25-30 minutes until they're golden brown and crispy. Baking time may vary due to different ovens and altitudes.
- Voila! You've got yourself a mouth-watering side dish that'll have everyone coming back for seconds.
- if you want to serve it later, cover potatoes with aluminum foil and keep in a warm oven (let the oven cool a bit, it should not be less than 400 degrees Fahrenheit) until ready to serve.
NOTES
- This recipe makes about 4-6 servings.
- Store in an airtight container in the fridge for 3-4 days.
- Reheat in oven or air fryer at temperature - 375 degrees Fahrenheit for 10 minutes. You can freeze these as well but the texture will change and they will be a little dryer after thawing and reheating.
- Yellow potatoes - Russet potatoes or Yukon Gold potatoes. While traditional duchess potatoes are made with Russet potatoes, you can use other varieties, such as Yukon Gold or red potatoes, if you prefer. However different types of potatoes have different textures and flavors, so your duchess potatoes may turn out slightly different.
- Egg yolks - At room temperature. Egg yolks act as binding agents and give the potatoes that silky smooth and creamy texture.
- Heavy cream - This is a key ingredient in Duchess potatoes, as it adds richness and creaminess. However, if you're looking to make a lighter version, you can substitute it with milk or even almond milk.
- Unsalted butter - At room temperature. Omit the salt if you use salted butter. Butter adds flavor and richness. However, you can substitute it with olive oil or even coconut oil for a healthier option.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 311kcalCarbohydrates: 33gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 159mgSodium: 26mgPotassium: 797mgFiber: 4gSugar: 2gVitamin A: 674IUVitamin C: 36mgCalcium: 50mgIron: 2mg
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