Introduction
Duchess potatoes are a classic French dish that combines the creamy goodness of mashed potatoes with a touch of elegance. They are perfect for special occasions or as a delightful side dish for any meal. This recipe highlights the luxurious texture and flavor of Yukon Gold potatoes, enhanced by butter and cream, and finished with a beautiful piping that adds visual appeal.
Detailed Ingredients with Measures
– 2 pounds Yukon Gold potatoes, peeled and cut into chunks
– 4 tablespoons unsalted butter, divided
– 1/4 cup heavy cream
– Salt and freshly ground black pepper, to taste
– 3 large egg yolks
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4-6
Directions
1. Boil the Potatoes: Place the peeled and chunked potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 15-20 minutes.
2. Drain and Dry: Drain the potatoes thoroughly. Return them to the pot and let them sit over low heat for a minute or two to allow any excess moisture to evaporate.
3. Mash the Potatoes: Mash the potatoes until smooth and lump-free.
4. Add Butter and Cream: Stir in 2 tablespoons of unsalted butter and the heavy cream until fully incorporated. Season the mixture with salt and freshly ground black pepper to taste.
5. Incorporate Egg Yolks: Allow the potato mixture to cool slightly to prevent the egg yolks from cooking upon contact. Then, stir in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
6. Prepare for Piping: Transfer the potato mixture to a piping bag fitted with a large star tip.
7. Pipe the Potatoes: Line a baking sheet with parchment paper. Pipe the potato mixture onto the sheet in swirled mounds, each about 2 inches wide and 2 inches tall, spacing them a couple of inches apart.
8. Brush with Butter: Melt the remaining 2 tablespoons of unsalted butter and gently brush it over the tops of each potato mound.
9. Bake: Preheat the oven to 425°F (218°C). Bake the potatoes for 15-20 minutes, or until the edges are golden brown.
10. Serve: Remove the duchess potatoes from the oven and serve immediately.
Detailed Directions and Instructions
Boil the Potatoes
Place the peeled and chunked potatoes in a large pot. Cover them with cold water and add a generous pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 15-20 minutes.
Drain and Dry
Drain the potatoes thoroughly. Return them to the pot and let them sit over low heat for a minute or two to allow any excess moisture to evaporate.
Mash the Potatoes
Mash the potatoes until smooth and lump-free.
Add Butter and Cream
Stir in 2 tablespoons of unsalted butter and the heavy cream until fully incorporated. Season the mixture with salt and freshly ground black pepper to taste.
Incorporate Egg Yolks
Allow the potato mixture to cool slightly to prevent the egg yolks from cooking upon contact. Then, stir in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
Prepare for Piping
Transfer the potato mixture to a piping bag fitted with a large star tip.
Pipe the Potatoes
Line a baking sheet with parchment paper. Pipe the potato mixture onto the sheet in swirled mounds, each about 2 inches wide and 2 inches tall, spacing them a couple of inches apart.
Brush with Butter
Melt the remaining 2 tablespoons of unsalted butter and gently brush it over the tops of each potato mound.
Bake
Preheat the oven to 425°F (218°C). Bake the potatoes for 15-20 minutes, or until the edges are golden brown.
Serve
Remove the duchess potatoes from the oven and serve immediately.
Notes
Potato Variety
Yukon Gold potatoes are recommended for their creamy texture, but you can substitute with other starchy varieties if desired.
Butter Temperature
Make sure the butter is at room temperature for easier incorporation into the potatoes.
Piping Tip
A large star tip will give the duchess potatoes a classic look, but you can use other shapes if desired.
Storage
Leftover duchess potatoes can be stored in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) until warmed through.
Cook Techniques
Boiling Potatoes
Place the Yukon Gold potatoes in a large pot with cold water and salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Draining and Drying
After boiling, drain the potatoes thoroughly. Return them to the pot over low heat to evaporate excess moisture.
Mashing Potatoes
Use a potato masher or ricer to achieve a smooth, lump-free consistency.
Incorporating Ingredients
Stir in unsalted butter and heavy cream until fully combined, then season with salt and pepper to taste.
Adding Egg Yolks
Allow the mixture to cool slightly before adding egg yolks one at a time, ensuring each is well incorporated.
Piping Potatoes
Transfer the potato mixture to a piping bag fitted with a large star tip for shaping.
Baking
Preheat the oven to 425°F (218°C) and bake the potato mounds until golden brown, about 15-20 minutes.
FAQ
Can I use other types of potatoes?
Yukon Gold potatoes are ideal for a creamy texture, but you can use other starchy potatoes like Russets.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or whole milk, but the texture may vary slightly.
Can I make this ahead of time?
Yes, you can prepare the potato mixture ahead and pipe it onto a baking sheet. Refrigerate until ready to bake.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze the piped potatoes?
Yes, you can freeze the piped potato mounds before baking. Thaw in the refrigerator before baking as directed.
Conclusion
The duchess potatoes are a delightful and elegant twist on traditional mashed potatoes. With their creamy texture and golden-brown edges, they’re perfect for special occasions or as a comforting side dish. The combination of rich butter and heavy cream, along with the added richness of egg yolks, elevates the flavor and texture, making them truly irresistible.
More recipes suggestions and combination
Herb-Infused Duchess Potatoes
Add finely chopped fresh herbs like chives, parsley, or thyme to the potato mixture before piping for an aromatic touch.
Cheesy Duchess Potatoes
Incorporate grated cheese such as Gruyère or cheddar into the potato mixture for a rich, cheesy flavor.
Garlic Duchess Potatoes
Mix in roasted garlic cloves when mashing the potatoes for a deeper, savory taste.
Spicy Duchess Potatoes
Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for a spicy kick that enhances the overall flavor.
Sweet Potato Variations
Use sweet potatoes instead of Yukon Gold potatoes for a sweeter taste and a vibrant color.
Truffle Oil Duchess Potatoes
Drizzle a bit of truffle oil over the piped mounds before baking for an indulgent and aromatic gourmet touch.
