Duchess Potatoes for Rise
Elevate your dinner table with the elegance of Duchess Potatoes for Rise, a classic French-inspired side dish that's as stunning to look at as it is delicious to eat. Made with creamy Yukon Gold potatoes, enriched with butter, heavy cream, and egg yolks, these golden swirls are delicately seasoned with ground nutmeg, salt, and black pepper for a subtle yet irresistible flavor. The potatoes are piped into beautiful rosettes and baked to perfection, creating a light and fluffy interior with delightfully crisp edges. Ideal for entertaining or holiday feasts, this impressive side pairs beautifully with roast chicken, steak, or fish. With step-by-step instructions and just the right balance of textures and flavors, this recipe ensures your Duchess Potatoes turn out flawless every time. Perfect for fancy dinners or simply elevating a weeknight meal, these golden bites are bound to impress!
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Recipe Information
Ingredients
- 900 grams Yukon Gold potatoes
- 60 grams Unsalted butter
- 60 milliliters Heavy cream
- 3 large Egg yolks
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 serving Egg wash (1 egg yolk + 1 tablespoon water)
Instructions
Peel the Yukon Gold potatoes and cut them into evenly sized chunks to ensure even cooking.
Place the potatoes in a large pot of cold, salted water and bring to a boil over medium-high heat.
Reduce to a simmer and cook the potatoes for 15-20 minutes, or until fork-tender.
Drain the potatoes thoroughly and return them to the pot. Allow them to sit for 1-2 minutes to let excess moisture evaporate.
Mash the potatoes using a potato ricer or a masher until smooth and lump-free.
In a small saucepan, warm the butter and heavy cream over low heat until the butter is melted. Stir the mixture into the mashed potatoes until well combined.
Mix in the egg yolks one at a time, followed by nutmeg, salt, and black pepper. Taste the mixture and adjust seasoning as needed.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe small rosettes or swirls onto the prepared baking sheet, spacing them slightly apart.
Brush the tops of the piped potatoes lightly with egg wash to achieve a golden brown finish during baking.
Bake the Duchess Potatoes in the preheated oven for 18-22 minutes, or until the edges are golden and slightly crispy.
Serve immediately as a stunning side dish for your favorite main course, such as roast chicken, steak, or fish.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.5 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3874 mg | 82% | |
*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.
