Ingredients
Equipment
Method
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance.
- Drain the potatoes thoroughly in a colander.
- While the potatoes are still hot, pass them through a potato ricer or food mill into the mixing bowl. This creates the smoothest possible potato puree.
- If you don’t have a ricer or food mill, you can use a potato masher, but be sure to mash very thoroughly to eliminate any lumps.
- Add the softened butter, heavy cream, egg yolks, salt, white pepper, and nutmeg (if using) to the bowl with the riced potatoes.
- Using a wooden spoon or spatula, gently mix until all ingredients are well combined and the mixture is smooth and creamy. Be careful not to overmix, as this can make the potatoes gummy.
- Fit a large piping bag with a large star tip.
- Transfer the potato mixture into the piping bag.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Pipe the Duchess Potatoes onto the prepared baking sheet. To pipe, hold the piping bag vertically over the baking sheet and apply even pressure, creating a swirl or rosette shape. Aim for each potato to be about 2-3 inches in diameter.
- In a small bowl, beat the egg for the egg wash.
- Lightly brush the tops of the piped potatoes with the beaten egg. This will help them brown beautifully in the oven.
- Preheat your oven to 400°F (200°C).
- Bake the Duchess Potatoes for 15-20 minutes, or until they are golden brown and slightly crispy around the edges. Keep a close eye on them to prevent burning.
- Carefully remove the Duchess Potatoes from the baking sheet and arrange them on a serving platter.
- Serve immediately and enjoy the delightful combination of creamy interior and crispy exterior!
Notes
To avoid watery potatoes, drain them really well after boiling. You can even put them back in the warm pot on the stovetop for a minute or two to dry out further. If the mixture is too stiff, add a tablespoon or two more of heavy cream until you reach the desired consistency. To avoid gummy potatoes, be gentle when combining the ingredients and avoid using a mixer if possible. If potatoes won't hold their shape when piped, the mixture might be too loose; try chilling it in the refrigerator for 15-20 minutes to firm it up slightly. For enhanced flavor, try adding 1-2 cloves of minced garlic and 1-2 tablespoons of chopped fresh herbs like chives, parsley, or thyme to the potato mixture, or stir in ½ cup of shredded Parmesan, Gruyere, or cheddar cheese. Leftover Duchess Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a few minutes.