For extra flavor, consider adding a clove of minced garlic to the potatoes while they are simmering. Ensure the potatoes are completely dry after boiling to prevent a soggy final product. For best results, use Yukon Gold potatoes for their creamy texture and naturally buttery flavor. If you don't have a piping bag, you can use a large zip-top bag with a corner cut off.
Duchess Potatoes
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 10 mins
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SERVING8 People
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VIEWS12
Elevate your potato game with these elegant Duchess Potatoes. Creamy, dreamy mashed potatoes are transformed into beautiful piped rosettes, boasting perfectly browned, crispy edges. A delightful side dish that adds a touch of sophistication to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol91 mg
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Fiber2 g
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Protein4 g
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Saturated Fat4 g
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Sodium539 mg
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Sugar0 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Prepare a piping bag fitted with a large open star tip and coupler. Lightly grease a baking sheet. (5 minutes)
02
StepIn a 3-quart pot, combine potatoes with 4 inches of water and 1 teaspoon of kosher salt. Bring to a boil over high heat, then reduce heat to low and simmer until the potatoes are fork-tender. (20-25 minutes)
03
StepDrain the potatoes thoroughly and return them to the pot. Cook over low heat, stirring constantly, to evaporate any remaining moisture. This step is crucial for achieving a light and fluffy texture. (3 minutes)
04
StepTransfer the cooked potatoes to the bowl of a food processor. Process until completely smooth. Let stand for 5 minutes to allow steam to escape. Add the softened butter, egg yolks, the remaining 1 teaspoon of kosher salt, nutmeg, and black pepper. Pulse until just combined, being careful not to overmix. Spoon the mixture into the prepared piping bag. Twist the end of the bag to seal. (10 minutes)
05
StepPipe the potato mixture onto the prepared baking sheet in circular motions, creating eighteen 2-inch rosettes. Finish each rosette with a small, elegant peak in the center. Refrigerate the piped potatoes for about 25 minutes to help them firm up, which will maintain their shape during baking. (30 minutes)
06
StepIn a small bowl, whisk together the egg and heavy cream to create an egg wash. Gently brush the egg wash over the top of each potato rosette, ensuring an even coating. (5 minutes)
07
StepBake in the preheated oven until the rosettes are golden brown and slightly crisp around the edges. (35-40 minutes)
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Theodora Bauch
Jun 23, 2025My kids actually ate their potatoes! That's a win in my book.
Alverta Gottlieb
Jun 23, 2025The piping took a little practice, but the end result was worth it. My family loved them!
Deontae Leannon
Jun 17, 2025This recipe is so much easier than I thought it would be. I'll definitely be making these again.
Hank Kshlerin
Jun 13, 2025These are beautiful and taste divine. I did mess up the piping part, but who cares?
Tristin Stanton
Jun 13, 2025I added a pinch of garlic powder and it was amazing!
Katrina Mccullough
Jun 12, 2025These were a HUGE hit at our dinner party! So elegant and delicious.
Cathrine Macejkovic
Jun 9, 2025The texture was perfect! Creamy on the inside and crispy on the outside.