Duchess Potatoes

These heavenly creations consist of a purée of mashed potato combined with butter and egg yolks. The beauty of Duchess Potatoes lies not only in their taste, but also in their presentation. The purée is skillfully piped or hand-moulded into various shapes, which are then baked in a high temperature oven until golden and crispy. Whether you're hosting a dinner party or simply looking to elevate your home cooking, Duchess Potatoes are a versatile and elegant side dish that pairs well with a variety of main courses. Serve them alongside a succulent roast beef, steaks, braised short ribs, or even a delicate piece of fish.

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What is The Best Potato to Use?

Yukon Gold: This is the most frequently recommended potato for Duchess potatoes. It has a naturally buttery flavor, a creamy golden color, and a smooth texture that is perfect for this dish .
Russet: Russet potatoes are high in starch and very fluffy when cooked. They will give your Duchess a light texture, though they may be slightly less creamy than Yukon Golds. These variety of potatoes might have a downside: they can deflate when baked.

Duchess Potato Mixture

Cook potatoes in salted water for 30 minutes, or until fork-tender. Drain and peel the potatoes, then pass them through a food mill into a large saucepan or your mixing bowl.
Just like the French mashed potatoes Purée Mousseline, and to ensure your Duchess potatoes turn out perfectly, remember to dry the mashed potatoes thoroughly in the saucepan for a few minutes to remove excess moisture—this is a crucial step for helping them hold their shape in the oven.
Transfer the mashed potato to a pastry bowl, add the butter and stir over medium heat. Once the butter is incorporated, remove from the heat and add the cheese. Add more cheese if needed. Do not over work. Season with salt and pepper to taste. A touch of nutmeg can also be added. If the mixture remains too stiff, add another egg yolk. Preheat a fan oven to 440°F (225°C).

Piping

Pipe the duchess potato mixture into desired swirls using a large open-star piping tip (use a double piping bag to play it safe). If you don't have it, you can simply spoon them into rough nests or rosettes onto the baking tray. Sprinkle duchesses with grated parmesan.

Storage

At this point, your piped duchess potatoes can be made ahead of time and stored in the freezer for up to 6 months. Let them thaw at room temperature for a couple of hours before baking.