Classic Duchess Potatoes (Print version)
Buttery mashed potatoes enriched with egg yolks, piped into swirls, and baked until crisp outside and fluffy inside.
# Ingredients:
For the potatoes
01 -
2 1/2 lb (1.1 kg) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
02 -
1 tablespoon kosher salt, for the cooking water
03 -
4 tablespoons (56 g) unsalted butter, cubed
04 -
1/4 cup (60 ml) heavy cream, warmed
05 -
1/2 cup (45 g) finely grated Parmesan cheese
06 -
3 large egg yolks
07 -
3/4 teaspoon fine salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
1/8 teaspoon ground nutmeg
For brushing and garnish
10 -
2 tablespoons (28 g) unsalted butter, melted
11 -
1 tablespoon finely chopped fresh chives
# Instructions:
01 -
Place the potatoes in a large pot and cover with cold water by 1 inch. Add the kosher salt, bring to a boil, and simmer for 15-18 minutes until very tender.
02 -
Drain well, then return the potatoes to the warm pot over low heat for 1 minute, shaking the pot so steam escapes.
03 -
Pass the potatoes through a ricer into a bowl, or mash very thoroughly. Stir in the cubed butter, warm cream, Parmesan, fine salt, pepper, and nutmeg.
04 -
Let the mixture cool for 3-5 minutes. Beat in the egg yolks until the potatoes are smooth, thick, and glossy.
05 -
Heat the oven to 425°F. Line a baking sheet with parchment. Transfer the potatoes to a piping bag fitted with a large star tip and pipe 12 mounds about 2 inches wide.
06 -
Brush the tops lightly with melted butter. Bake for 18-22 minutes until the ridges are golden brown and the centers are hot.
07 -
Sprinkle with chives and serve warm. The potatoes are best right after baking while the edges are crisp.
# Good to know:
01 -
The potato mixture should be thick enough to hold ridges before baking.
02 -
Pipe ahead and refrigerate for up to 24 hours before baking.
03 -
Best served warm from the oven.