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Easy Duchess Potatoes

Easy Duchess Potatoes

Easy Duchess Potatoes are a quick, healthy, and flavorful side dish that brings elegant, golden-brown swirls of creamy potato goodness to your table. This recipe is an ode to a classic, made with quality ingredients and a straightforward technique.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs Russet potatoes peeled and quartered
  • 1 tsp Salt for boiling
Flavor & Texture
  • 1/2 cup Heavy cream
  • 4 tbsp Unsalted butter softened
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp White pepper
  • 1/4 tsp Garlic powder optional
Binding & Color
  • 2 large Egg yolks

Equipment

  • Large Pot
  • Potato Ricer (optional)
  • Piping Bag
  • Large Star Tip
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Place the quartered potatoes in a large pot. Cover with cold water and add 1 tsp salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
  2. Drain the potatoes thoroughly. Return them to the pot and mash until completely smooth. You can use a potato ricer for an extra smooth texture.
  3. Add the softened butter, heavy cream, nutmeg, white pepper, and garlic powder (if using) to the mashed potatoes. Mix until everything is well combined and the potatoes are creamy.
  4. Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. This will give the Easy Duchess Potatoes their rich, stable structure.
  5. Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe rosettes onto a baking sheet lined with parchment paper.
  6. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown on the edges.
  7. Remove from the oven and serve immediately. Enjoy your delicious Easy Duchess Potatoes!

Notes

For the fluffiest Easy Duchess Potatoes, ensure your potatoes are completely dry after boiling before mashing. Use a potato ricer or a food mill for the smoothest texture, avoiding overmixing, which can make the potatoes gummy. When piping, hold the bag straight and apply even pressure for consistent rosettes. If the potato mixture seems too soft, chill it in the refrigerator for 15-20 minutes before piping. Don't overcrowd the baking sheet; give the potatoes enough space to brown evenly. Adjust baking time according to your oven–the potatoes are ready when they are golden brown and slightly crisp on top. You can also add a light egg wash before baking for an extra glossy finish. A sprinkle of grated Parmesan cheese before baking also introduces an additional layer of flavor.