Creamy Duchess Potatoes
Elevate your dinner table with the elegant and indulgent delight of Creamy Duchess Potatoes. This classic French-inspired side dish features buttery russet potatoes whipped to silky perfection, blended with rich heavy cream, egg yolks, and a touch of nutmeg for depth and warmth. Piped into beautiful rosettes and baked to golden perfection, these duchess potatoes boast a crispy exterior that gives way to a luscious, creamy center. Ideal for special occasions or holiday feasts, this recipe is as stunning as it is delicious. Optional Parmesan garnishing adds a savory finish, making these potatoes a crowd-pleasing accompaniment to any main course. Try this luxurious side dish to add a gourmet touch to your meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds russet potatoes
- 6 tablespoons unsalted butter
- 0.33 cup heavy cream
- 3 large egg yolks
- 1.5 teaspoons salt
- 0.25 teaspoons ground white pepper
- 0.125 teaspoons ground nutmeg
- 2 tablespoons Parmesan cheese (optional, for garnishing)
Instructions
Peel and chop the russet potatoes into evenly sized chunks to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over medium-high heat.
Once the water is boiling, reduce the heat to medium and cook the potatoes until they are fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the hot pot. Allow the residual heat to dry them slightly for 1-2 minutes.
Pass the potatoes through a ricer or mash them thoroughly until smooth. Avoid overmixing to prevent gluey texture.
In a small saucepan, heat the butter and heavy cream over low heat until melted and warmed through.
Gradually stir the butter and cream mixture into the potatoes. Mix until smooth and creamy.
Stir in the egg yolks one at a time, ensuring they are fully incorporated. Add salt, white pepper, and nutmeg. Adjust seasoning to taste.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe the potato mixture into small mounds or rosettes onto the prepared baking sheet.
Optional: Sprinkle grated Parmesan cheese lightly over the piped potatoes for added flavor and texture.
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and lightly crisped.
Remove from the oven and serve immediately as an elegant side dish.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 340 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5169 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
