Creamy Duchess Potatoes Recipe
Learn how to make duchess potatoes following my recipe for Creamy Duchess Potatoes! Complete with tips for piping without a piping bag.
Equipment
- 1 Potato ricer or potato masher
- 1 piping bag with ½-inch star tip - alternatively, use a large plastic bag with a "W" cut into one corner
Ingredients
- 1½ pounds yukon potatoes
- 4 egg yolks
- 4 tablespoons unsalted butter softened at room temperature
- ¼ cup heavy cream
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon salt or to taste
- ¾ teaspoon pepper or to taste
For optional tomato sauce
- 2 Tablespoons unsalted butter
- 1 small shallot peeled and thinly sliced
- 1 garlic clove minced
- 6 to matoes diced
- 3 tablespoons fresh parsley finely chopped, with additional for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper or a silicone liner.
- Peel potatoes and cut into 1-inch pieces. Place them in a saucepan and fill with water enough to cover the potatoes. Bring to a boil, then simmer until the potatoes are tender, about 20 minutes. When tender, drain and transfer the potatoes to a large bowl.
- Mash potatoes until completely smooth using a potato masher or potato ricer. While the potatoes are still warm, fold in egg yolks one at a time. Then, fold in softened butter and cream. Season with salt and pepper to taste, about ¾ teaspoon each or so, and nutmeg if desired.
- Transfer mashed potatoes to a large piping bag fitted with a ½-inch star tip. Starting from the center, pipe into swirled mounds about 2-inches wide. Repeat until all potato is used - you should have enough for about 20 duchess potatoes. (See notes for piping if serving with sauce in center.)
- Bake in the preheated 400°F oven until golden brown, about 20 minutes, rotating the baking sheets half-way through. Once ready, remove from the oven and use a spatula to carefully remove the potatoes from the baking sheet.
How to Make Tomato Sauce for Duchess Potatoes
- Melt butter over medium heat in a large saucepan.
- Add sliced shallots and cook until softened, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add chopped tomatoes and cook until they start to break down in the pan, stirring occasionally, about 20-30 minutes. Stir in parsley and season with salt and pepper.
- Spoon the sauce into the cavities of the cooked duchess potatoes as soon as they are ready.
Notes
- Tomato sauce is optional, but it makes a great filling for duchess potatoes if you want to use it. Follow the steps for piping with a cavity at the center of the potatoes, then add the tomato sauce immediately after baking.
- If you're making the duchess potatoes with a sauce, you can instead pipe them while leaving a space at the center. Begin by piping a small circle of potato, about 2-inches wide, on the prepared baking sheet. Around the edge of the circle, pipe 3 layers tall, creating a cavity in the center. Fill with desired sauce immediately after removing from the baking sheet.
- Egg yolks are what help the duchess potatoes keep shape in the oven, so they are a necessary part of the recipe. However, you can otherwise customize your mashed potatoes in just about any way you'd like!
- Any potato will work just fine for making this dish - Yukon gold and russet are good choices.
- You can make duchess potatoes without a piping bag by cutting a "W" into one corner of a large plastic bag to mimic a star tip, or by forgoing the piping bag altogether and using a spoon to dollop out the potatoes. Of course, using a piping bag (makeshift or otherwise) will look the best.
Nutrition
Calories: 392kcalCarbohydrates: 37gProtein: 8gFat: 25gSaturated Fat: 14gCholesterol: 251mgSodium: 392mgPotassium: 987mgFiber: 4gSugar: 4gVitamin A: 1920IUVitamin C: 27.1mgCalcium: 67mgIron: 2.5mg
Tried this recipe?Let us know how it was!