Duchess Potatoes
Perfectly proportioned, delicious, pretty and easy these Duchess Potatoes are perfect for your holiday celebrations and dinner parties. Your guests will so impressed with your elegance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour plus chilling time
- Yield: 12 servings
- Category: side
- Method: stovetop/bake
- Cuisine: French
Ingredients
- 1 lb russet potatoes peeled and chopped in to 1 inch cubes
- 1 lb yukon gold potatoes peeled and chopped in to 1 inch cubes
- 1 1/2 teaspoon sea salt
- 2 tablespoons butter melted
- 3 tablespoons heavy cream
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup freshly grated Parmesan (plus more for garnish)
- 1/2 cup grated white cheddar
- 3 large egg yolks
- 1 large egg
- 1 tablespoon cool water
- chopped chives
Instructions
- Place potatoes in a large pot and fill with cool water. Add 1 teaspoon salt. Bring to a boil over medium heat. Reduce and simmer until very tender. The potatoes should fall apart when pierced with a fork or knife. Drain very well. Place drained potatoes back on the stove over medium low heat for 2-3 minutes to finish cooking any moisture out. Stir often so they don’t burn to the bottom of the pan.
- Mash potatoes very well with a handheld potato masher. Add 1/2 teaspoon salt, butter, cream, pepper, Parmesan and cheddar; stirring well to combine. Let mixture cool for 5-7 minutes.
- Quickly stir in the egg yolks mixing just until combined. Don’t overdo it.
- Scoop the potato mixture into a large piping bag fitted with a large star tip. Pipe 12 (about 1/2 cup) mounds of the mixture onto large baking sheet covered with parchment paper leaving room between them.
- Refrigerate for 30 minutes.
- Preheat oven to 425 degrees. Beat egg and water until combined. Lightly brush over the potatoes. Bake for 18-20 minutes or until golden brown. Garnish with grated parmesan and chives.
Notes
- I like a mixture of both russets and gold potatoes for this recipe.
- In order for the mashed potatoes not to spread too much they must be fairly stiff. Please keep this in mind and do not add more liquid to the mixture.
- Place the cooked drained potatoes back on the stove on medium low for several minutes to cook off any lingering moisture.
- Use a handheld potato masher because a mixer will overwork the mixture and thin it out.
- Cool the potatoes some before stirring in the egg yolks as you do not want bits of cooked eggs in your potatoes.
- Stir in the egg yolks quickly and just until combined. Do not overwork it.
- A large piping bag with a large star tip works best for piping these.
- Cover the baking sheet with parchment paper for ease in removal of the potatoes and for even browning.
- After baking sprinkle with fresh herbs like parsley, oregano, rosemary, thyme or chives.
- These potatoes can be prepped up to 2 days in advance right on the baking sheet, stored in the fridge covered, and baked at just the right moment.
Keywords: duchess mashed potatoes, what are duchess potatoes, best duchess potatoes, party potatoes
Find it online: https://www.smalltownwoman.com/duchess-potatoes/