Duchess Potatoes
Elevate your dinner table with Duchess Potatoes, a classic French-inspired dish that combines creamy, buttery mashed potatoes with an elegant presentation. These piped swirls of fluffy russet potatoes are enriched with heavy cream, Parmesan cheese, and a hint of nutmeg, then brushed with a golden egg wash for a beautifully crisp exterior. Perfect as a sophisticated side dish for holidays or special occasions, Duchess Potatoes are baked to perfection in just 20-25 minutes, delivering a heavenly contrast of soft interiors and golden, crispy edges. Impress your guests with this visually stunning and irresistibly delicious recipe! Keywords: Duchess Potatoes recipe, French-inspired potatoes, elegant side dish, golden mashed potatoes.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 4 tablespoons unsalted butter
- 0.5 cup heavy cream
- 2 large egg yolks
- 1 teaspoon salt
- 0.25 teaspoon ground white pepper
- 0.25 teaspoon ground nutmeg
- 0.25 cup parmesan cheese, grated
- 1 large egg yolk (for brushing)
- 1 tablespoon water
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and chop the potatoes into even chunks. Place them in a large pot, cover with cold water, and add a pinch of salt.
Bring to a boil over medium-high heat, then reduce heat to low and simmer until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Mash until smooth using a potato masher or a ricer.
In a small saucepan, combine the butter and heavy cream. Heat over low until the butter is melted.
Stir the butter and cream mixture into the mashed potatoes until well combined.
Add the egg yolks, salt, white pepper, nutmeg, and grated parmesan cheese to the potatoes and mix until smooth.
Transfer the potato mixture to a piping bag fitted with a large star tip.
Pipe the potatoes onto the prepared baking sheet into swirls about 2-3 inches wide, leaving space between each mound.
In a small bowl, whisk together one egg yolk with a tablespoon of water to make an egg wash.
Brush the egg wash lightly over the tops of the piped potatoes.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
Remove from the oven and serve immediately as a delightful side dish.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.8 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 445 mg | 34% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5158 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.
