After I’m in search of an elevated facet dish to serve with any meal, I make these duchess potatoes. I pipe a superbly seasoned and thickened mashed potato combination into delicate mounds and bake them within the oven to create this elegant facet. The potatoes are ultra-rich, creamy, and silky and really feel like one thing I’d order at a steakhouse. The surface is about and crunchy, and the within is moist and creamy. Plus, they appear so darn cute!
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These duchess potatoes remind me of dainty little macaroons! I piped them with a star tip to provide them additional crispy ridges on the surface– however they’re nearly too cute to eat! They’re ready equally to twice-baked potatoes, however in my view, are a lot less complicated to make. Simply boil, mash, combine, pipe, and bake! With simply 5 components, it doesn’t get a lot simpler.
What’s in This Duchess Potatoes Recipe?
- Potatoes: I’ve discovered that Yukon Gold potatoes work greatest for this recipe. They’re a bit waxier, which helps them maintain their form as soon as mashed and piped. Russet potatoes will even work however could also be a bit drier general.
- Butter: Unsalted butter enriches the potatoes and provides a beautiful buttery taste. If utilizing salted butter, I like to recommend omitting the kosher salt.
- Heavy Cream: Provides richness and moisture to the potatoes, giving them a silky texture.
- Salt + Pepper: Improve the pure taste of the potatoes.
- Egg Yolks: Give the potatoes construction, which helps them maintain their form as soon as piped. In addition they make the potatoes style tremendous wealthy and indulgent!
Ideas for Success
- Don’t skip letting the potatoes steam within the pot after cooking. This helps take away a whole lot of extra moisture in order that they maintain their form.
- Let the potatoes cool a bit earlier than including the egg yolks to stop them from scrambling.
- Be at liberty so as to add a little bit of your favourite herbs or spices to the potato combination to vary up the flavour.
- I prefer to hint a biscuit cutter on parchment paper, then flip it over to make use of as a information so all my potatoes end up the identical measurement.
- I used a Wilton 1M tip to pipe my potatoes, however you should utilize any medium-to-large tip you will have available.
- For those who don’t have a piping tip, lower the nook off of a Ziplock bag.
- For a darker colour on the potatoes, brush them with an egg overwhelmed with 1 teaspoon of water as a substitute of the butter.
- For those who discover that your potatoes are falling flat within the oven, attempt chilling them for 15-20 minutes within the fridge earlier than baking.
- To make forward, pipe the mounds, then freeze for as much as 3 days. When able to bake, brush with butter and bake for about 25 minutes– no thawing required.
How one can Retailer and Reheat
Retailer leftover duchess potatoes in an hermetic container within the fridge for as much as 4 days or within the freezer for as much as 3 months. Reheat straight from frozen at 350°F for 20-25 minutes, or till warmed by way of.
Serving Strategies
These duchess potatoes are so elegant and enjoyable! I prefer to serve them with one thing equally fancy, like filet mignon, pork roulade, a complete roast rooster, or beef bourguignon.
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- Dietary data doesn’t embrace optionally available components.
Storage: Retailer duchess potatoes in an hermetic container within the fridge for as much as 4 days or within the freezer for as much as 3 months.
Serving: 1servingEnergy: 236kcalCarbohydrates: 27gProtein: 4gFats: 13gSaturated Fats: 8gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 0.3gLdl cholesterol: 92mgSodium: 403mgPotassium: 656mgFiber: 3gSugar: 2gVitamin A: 464IUVitamin C: 30mgCalcium: 35mgIron: 1mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
How one can Make Duchess Potatoes Step by Step
Boil the Potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper and put aside. Add 2 kilos of peeled and quartered Yukon Gold potatoes to a big pot and canopy with chilly water. Convey to a boil and cook dinner till the potatoes are fork tender, about 20-25 minutes.
Steam the Potatoes: Drain the potatoes nicely and return them to the pot. Let sit and steam for five minutes to launch extra moisture.
Mash the Potatoes: Add 2 tablespoons of unsalted butter to the pot and mash the potatoes.
Thicken the Potatoes: Add in ¼ cup of heavy cream, 1 teaspoon of kosher salt, ¼ teaspoon of floor black pepper, and a couple of giant egg yolks, mashing and stirring till the whole lot is included.
Pipe the Potatoes: Match a piping bag with a big star tip and fill with the potato combination. Pipe the potatoes onto the baking sheet.
Brush with Butter: Soften the remaining 2 tablespoons of unsalted butter and gently brush it onto the potatoes.
Bake the Potatoes: Bake for 18-22 minutes till golden brown. Garnish with parsley earlier than serving sizzling.
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