Duchess Potatoes

This post was originally published on December 14, 2017.

The first time I made duchess potatoes was twenty years ago on a very cold January day.  We were having friends over for supper, and I wanted to serve something special.

I was flipping through a cookbook in my kitchen when the words duchess potatoes caught my eye.  In that instant, the thought of warm, velvety smooth potatoes was incredibly appealing.

About

What are duchess potatoes?

They are straight from French cuisine and consist of pureed potatoes, egg yolks, butter, and occasionally cheese.  They are first put through a potato ricer, or mashed extremely well.  Next they're piped on a parchment lined baking tray and brushed with egg white.  The last step is baking them in a hot oven to give them a nice golden color and to crisp the exteriors.

Questions

What kind of potatoes should I use?

Russets are a good choice, but if they aren't in your pantry you can use long whites or yellow.

Can I make them ahead of time?

Yes, please do.  Once piped onto the baking trays, freeze for two hours, then transfer them into a zip-top freezer bag.  You can do this up to one week in advance. 

When ready to serve, place the mounds onto a parchment-lined baking tray and bake.  If you happen to have any leftovers, don't re-freeze.

How many calories are in one serving?

For a serving size of 3, there is 98 calories and 9.5g carbs.  For more nutritional information, scroll past the recipe card.

How to Make

Start by gathering all the ingredients.

Wash, peel, and cube the potatoes.  Boil, then simmer them until fork tender.

Drain, then transfer to a bowl.  Let the steam release for a few minutes--it will help get rid of extra moisture.  Add a few spuds at a time to the potato ricer

Squeeze them out of the ricer into a large bowl.  This step will make the spuds silky smooth and fluffy.

While still warm, add the egg yolks, butter, cream, and spices.  The egg yolks are a binder and help add richness.

Mix until well combined.

Put the spuds in a piping bag with a star tip and pipe onto a parchment-lined baking tray.

Freeze for 15 minutes to firm them up, then brush with a whisked egg white.

Bake for 25 minutes at 400 F.  Serve warm.

Variations

• Want cheese? Try Parmesan, white cheddar, Gruyere, or Swiss.
• Want to skip the egg wash?  Use melted butter instead.
• Want fresh herbs? Try dill, chives, thyme, or parsley.
• Don't own a ricer? Mash really well or use a stand mixer.
• Don't want to pipe? Drop in mounds and make a well in the center.

Pro Tips

• Don't add the egg yolks when the spuds are hot or they will start to cook.
• Scared to pipe? Practice first by piping onto a cutting board, then add them back to the piping bag.

Searching for more delicious potato recipes?  These ones will thrill your family and friends.

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The pleasure of a 5 star review would be greatly appreciated.

Recipe

Duchess Potatoes

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5 from 3 reviews

• Author: Brooke
• Prep Time: 1 hour
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 ½ dozen 1x

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Description

Duchess potatoes are an easy, make ahead holiday recipe that will impress any dinner guest.  These low carb morsels are baked in the oven and are simple to make.  Serve these to your family or for a crowd—either way they are sure to please!

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Ingredients

Scale 1x2x3x

• 2 pounds russet potatoes (5 medium)
• ¼ teaspoon salt
• 4 large eggs, yolks
• 4 tablespoons salted butter
• ½ cup heavy whipping cream
• ½ teaspoon salt
• ¼ teaspoon white pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground nutmeg
• 1 egg white

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Instructions

Making the Potato Mixture

1. Wash, peel, and cube the potatoes and cover with cold salted water.  Bring to a boil, then simmer for 12 to 15 minutes or until fork tender.  Drain and dump into a large bowl.  Let them release steam for a few minutes as it will help get rid of extra moisture.
2. Add a few cooled off spuds at a time to the potato ricer.  Squeeze the ricer to press the spuds out through the bottom.  Use a knife to scrape them off the ricer and into the bowl.  Repeat this process until all the spuds are done.  (Using a potato ricer will make them lump free and fluffy.  If you don't have a potato ricer, mash them until all the lumps are out.)
3. Separate the egg whites from the yolks.  Place the yolks on top and the whites in a small bowl to use as a wash later.
4. While they are still warm, add the butter, heavy cream, salt, white pepper, garlic powder, and nutmeg.  Stir until well combined.  Adjust seasonings to taste.

Piping the Potatoes

1. Line two large cookie sheets with parchment paper.
2. Snip the corner off a freezer bag and insert a ½-inch star tip into the corner.  Put the piping bag in a tall, wide-mouthed glass or vase and pull the sides of the bag over the glass to make it easier to put the filling in it.
3. Fill the bag half full, making sure the tip is properly in place.  Twist the top of the piping bag until tight.  Pipe the potato mixture in spirals on the prepared cookie sheets, making sure to space them evenly.  Pipe at a consistent speed, and use even pressure.
4. Chill the potatoes for 15 minutes in the freezer or 30 minutes in the fridge so they can firm up before applying the egg white.

Baking the Potatoes

1. Preheat the oven to 400 F.  Once they have chilled, whisk the egg white and carefully brush them with it.
2. Bake two trays at a time, each on a separate rack for 15 minutes.  Switch the top and bottom trays and rotate for even cooking, then cook for another 10 minutes.
3. Allow them to cool on the tray for 5 minutes before transferring to a serving platter.  Serve warm.

Notes

• If you add the egg yolks when the potatoes are hot, they will start to cook.
• Make a few practice ones on a cutting board before piping all of them.  Just add them back to the piping bag when you are done practicing.

• Category: Side Dish
• Method: Baked
• Cuisine: French

Keywords: make ahead, easy