Duchess Potatoes

Print Friendly

I was watching a cooking show where they made Duchess Potatoes and since I love to entertain I thought they would be a more elegant way of serving mashed potatoes for my guests.  I started comparing different recipes and I think this is the way that my family and I like them best.  Believe it or not, one recipe called for 8 egg yolks!  I couldn’t do it but I had no trouble with a stick of butter. 🙂

Duchess PotatoesDuchess Potatoes

3 lbs russet potatoes

1/4 t. baking powder

1/2 c. heavy cream

pinch nutmeg

salt and pepper to taste

1 stick (8 T.) butter, room temp & cut into chunks

2 egg yolks

Directions:

Prick potatoes and bake in 400 degree oven till easily pierced with fork, about 45 min to 1 hour.  I also find that microwaving them for 20 min or so works well too.

Slice open hot potatoes (I hold them with a towel) and scoop out potato into a bowl.  Mash potatoes until no lumps or push through a ricer if you have one (ricer is better!).  Add butter, heavy cream, baking powder, nutmeg, egg yolks and salt and pepper.  Mix thoroughly, then let sit till cooled.

Once it’s cooled, spoon into piping bag, fitted with large decorative tip.  Squeeze out in a circular pattern, while gradually moving inwards and forming the shape in the picture above.  You can also get more creative if you have some skills, which I do not. 🙂

Bake in a 425 degree oven for 15-20 minutes, based on how big you made them.  They should be lightly browned around the edges when done.

This entry was posted in Vegetables and tagged , , . Bookmark the permalink.

Leave a Reply