Delicious Duchess Potatoes
Bring elegance to your dinner table with these *Delicious Duchess Potatoes*, a show-stopping side dish that's as visually appealing as it is flavorful. Made with buttery, creamy mashed russet potatoes blended with egg yolks and a hint of nutmeg, this dish is elevated further when piped into decorative swirls and baked until golden and crisp. The optional addition of Parmesan cheese adds a subtle savory depth, while the egg wash ensures a beautifully browned exterior. Perfect for holiday spreads, dinner parties, or any occasion that calls for a touch of sophistication, these duchess potatoes are surprisingly simple to prepare and guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 3 large Egg yolks
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Grated Parmesan cheese (optional)
- 1 egg mixture Egg wash (1 egg and 1 tablespoon water, whisked)
Instructions
Peel the russet potatoes and cut them into uniform chunks.
Place the potato chunks in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes or until fork-tender.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Drain the cooked potatoes in a colander and allow them to sit for a minute to release excess moisture.
Pass the potatoes through a potato ricer or mash them until completely smooth. Avoid overmixing, as this can make them gummy.
Transfer the mashed potatoes to a mixing bowl and stir in the butter, heavy cream, salt, pepper, and nutmeg until the butter is fully melted and the mixture is smooth.
Let the potato mixture cool slightly before stirring in the egg yolks and Parmesan cheese (if using). Mix until well combined.
Transfer the mixture to a piping bag fitted with a large star tip.
Pipe the potatoes onto the prepared baking sheet in swirled mounds, about 2 inches apart.
Lightly brush the tops of the potatoes with the egg wash to enhance browning.
Bake in the preheated oven for 18-22 minutes or until the tops are golden and slightly crisp.
Remove the duchess potatoes from the oven and let them cool for a few minutes before serving. Enjoy your elegant and delicious side dish!
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 330% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 358 mg | 28% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5244 mg | 112% | |
*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.
