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Duchess Potatoes

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 16 servings
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Ingredients

5 pounds russet potatoes, peeled and diced, and boiled until fork-tender

8 egg yolks

1 stick butter, softened

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

Nutmeg

1 1/4 cup heavy cream

1 whole egg

Directions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat. 
  2. Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes. 
  3. Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. 
  4. Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted. 
  5. Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet. 
  6. Make an egg wash by mixing the whole egg with the remaining 1/2 cup cream. Lightly brush the piped potatoes with the egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.) 
  7. Bake until golden brown around the edges. Serve on a pretty platter!