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Duchess Potatoes

Duchess potatoes are piped into elegant potato mounds and baked until their ridges and edges turn golden brown. Butter, warm cream, and egg yolks make the centers smooth and rich.
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Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 1 tbsp kosher salt divided
  • 0.75 tsp kosher salt divided
  • 4 tbsp unsalted butter cut into pieces
  • 0.33 cup heavy cream warmed
  • 3 egg yolks large
  • 0.25 tsp ground white pepper
  • 1 pinch ground nutmeg

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Put the potatoes in a large pot and cover with cold water by 1 inch.
  4. Add 1 tablespoon of the salt and bring to a boil over high heat.
  5. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  6. Drain the potatoes well and return them to the hot pot.
  7. Let the potatoes steam for 1 minute.
  8. Pass the potatoes through a potato ricer or mash until smooth.
  9. Stir in the butter until melted.
  10. Mix in the warm cream, egg yolks, remaining 3/4 teaspoon salt, white pepper, and nutmeg until combined.
  11. Transfer the potato mixture to a piping bag fitted with a large star tip.
  12. Pipe 12 mounds onto the prepared baking sheet.
  13. Bake for 15 to 20 minutes, until the ridges and edges are golden brown.

Notes

For the smoothest texture, rice the potatoes while hot. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended.