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Duchess Baked Potatoes

Duchess Baked Potatoes

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Ingredients

  • 12 medium Yukon Gold potatoes (3½–4 pounds)
  • 2 garlic cloves, finely grated
  • 10 tablespoons unsalted butter, melted
  • 1 teaspoon pink or black peppercorns, finely ground

Recipe Preparation

  • Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.

  • Preheat oven to 425°. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.

  • Do Ahead: Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.

Recipe by Ann Redding & Matt Danzer,

Nutritional Content

Calories (kcal) 480 Fat (g) 35 Saturated Fat (g) 21 Cholesterol (mg) 200 Carbohydrates (g) 39 Dietary Fiber (g) 4 Total Sugars (g) 2 Protein (g) 7 Sodium (mg) 90Reviews SectionI made this recipe for thanksgiving and it was so nice that we’ve decided that it’s going to be our traditional Christmas and thanksgiving meal!I’ll like to mention that this is the first time I’ve ever baked potatoes. I am African who just moved to Canada, so a lot of these recipes are new to me. I however, found this super easy to make and best of all, it was delicious.I substituted sour cream with plain yogurt and lemon and heavy cream with butter and evaporated milk.Thanks for making our thanksgiving a lovely feast.OnayimiOttawa Canada 10/14/19To avoid peeling potatoes, Ibaked them in a 400 degree oven for about 1 hour, depending on the size of the potato might take a little longer. Put them through the ricer with skin on. Flesh comes out and the skin stays in the ricer. MUCH easier! I omitted the garlic and added a 1/4 teaspoon of nutmeg. Did an egg wash on top before baking. It was glorious, and nothing was left. Going to use the same method for my next cottage pie.Charles KeepsBloomfield Hills MI02/24/19this was a truly delicious recipe. honestly, the hardest step to making it is peeling the potatoes. i made it this year for my family's Thanksgiving, and i got requests to make it again next year. thanks so much - it was smashing.m.joseph.stanis8219Pittsburgh PA11/24/17

Duchess Baked Potatoes

Making a mashed potato dish in advance is beyond fabulous when preparing a holiday meal. This garlicky, fine-textured, “twice baked potato-esque” side dish was wonderful.

This recipe was adapted from Bon Appetit, contributed by Ann Redding and Matt Danzer. I increased the garlic and used a garlic press in lieu of grating the cloves. Great.

  • 4 pounds Yukon Gold potatoes
  • coarse salt
  • 5 large egg yolks
  • 3 garlic cloves, finely grated
  • 1¼ cups heavy cream
  • ¾ cup sour cream
  • 10 tablespoons unsalted butter, melted
  • 1 teaspoon pink or black peppercorns, finely ground
  1. Place potatoes in a large pot and pour in water to cover by 2″ season with salt.
  2. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.
  3. Preheat oven to 425°, preferably on convection.
  4. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl season generously with salt.
  5. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture.
  6. Fold in gently, being careful not to overmix.
  7. Transfer to a 3-quart baking dish and decoratively shingle or swirl surface.
  8. Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.

Note: Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.


Duchess Potatoes

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Duchess potatoes look fancy, but they are surprisingly easy to make. Just stir egg yolks, butter, cream, plenty of salt and pepper, and a dash of nutmeg into mashed potatoes, then pile the mixture into a pastry bag and pipe it onto a baking sheet in any shape you like. Sprinkle with a little shredded cheese, bake, and you’ll have an elegant potato side dish for your Thanksgiving meal, Christmas table, or even a weeknight dinner party.

Special equipment: You’ll need a large piping bag and a 1/2-inch star piping tip for this recipe.


Recipe Summary

  • 3 ½ pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
  • Salt and pepper
  • ½ cup heavy cream, warmed
  • 5 tablespoons unsalted butter, cut into pieces
  • 2 large egg yolks

Preheat oven to 425°F. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20 to 25 minutes. Drain.

Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1 tsp. salt and 1/2 tsp. pepper. Mix well.

Line 2 baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe decorative swirled mounds about 2 inches in diameter and about 2 inches apart. Bake until tops are lightly browned, about 20 to 25 minutes.


Easy Duchess Potatoes

Perfect for entertaining, old-school duchess potatoes might seem very elaborated to make, but I promise they're incredibly easy to prepare.

First of all, what are exactly duchess potatoes? A classic recipe of the French cuisine, duchess potatoes are basically a fancy-looking dish made with mashed potatoes, egg yolk, butter and a pinch of nutmeg.

Whilst I love the classic version (scroll down to check how is made), my easy duchess potatoes recipe is dairy-free and gluten-free, which makes them perfect to serve to dinner parties.

They'll be just perfect for Thanksgiving and Christmas dinner parties as well, and guaranteed to get rave reviews!

These easy duchess potatoes are ready in less than 30 mins to make from start to finish.

Best of all, you only need 3 main ingredients to make them:

* eggs (preferably free-range)

Best Potatoes For Duchess Potatoes

For best results, I recommend using Ratte, Desiree, Yukon Gold or Maris Piper potatoes.

They all have a soft texture and will give your duchess potatoes a wonderful melt-in-your-mouth fluffy texture.

Step-by-step recipe

Making this classic French recipe is a total breeze. It's so quick and fun to prepare you may even ask your kids to help you out in the process.

If you want to start from scratch, place the potatoes in a large pot with cold water, bring them to a boil, then reduce the heat and simmer the potatoes for around 20 minutes or until soft. Peel them and proceed with the recipe.

If you start from leftover cooked potatoes as I do, start by warming up your cooked potatoes in a microwave-safe bowl, then transfer them into a bowl.

You can use a potato ricer or a potato masher to mash the potatoes. If you use a ricer, there's no need to peel the potatoes, as the tool will catch the peel for you, which is kind of handy!

If you use a potato masher, first you need to peel the potatoes, then mash them thoroughly until you have a smooth mixture.

I use both tools interchangeably, but if you want to make this process easier, it's best to opt for a potato ricer (you can check all the differences here).

Whilst the potato mix is still warm, fold in the egg yolks and the extra-virgin olive oil.

Add a pinch of grated nutmeg if you like, and season with sea salt and freshly-cracked black pepper.

Place the mixture into a piping bag fitted with a large star tip, and pipe the potatoes mixture into a rosette shape (or any shape you like) onto a baking sheet covered with parchment paper.

Note: the picture below shows duchess potatoes that have been baked on a tray covered with parchment paper, then transferred on a clean baking tray.

Do not bake them without parchment paper, as there's a huge chance they will stick to the baking tray.

Brush lightly with egg-wash and your duchess potatoes are ready to bake until golden and crisp.

There you go! With very little effort you'll have a super fancy potato side dish for your next dinner party or any other special occasion.

Tips & Tricks

Did you know you can make duchess potatoes with leftover mashed potatoes? If you're wondering what to do with leftover mash, this is the answer!

Instead of boiled potatoes, you can use steamed potatoes is you like (steamed potatoes take 12 minutes to cook, depending on the size).

Similarly, if you own an Instant Pot, you can make duchess potatoes with instant potatoes, check this post for instructions.

Duchess potatoes freeze beautifully!

Once they're ready, place them in a baking tray and freeze for 30 minutes, then transfer them into a freezable bag or container, and store in the freezer up to 1 month.

Whenever you fancy, take them out from the freezer, arrange them on a baking tray and reheat them in a hot oven for 5-10 minutes.

They can be made in advance!

Once you have piped your duchess potatoes onto a baking sheet, place in the fridge and use within 6-8 hours. Brush them with egg-wash then proceed to bake them.

Traditional Duchess Potatoes

I'm dairy intolerant, so I make sure my duchess potatoes recipe is dairy-free (it's also naturally gluten-free).

If you want to follow the traditional route, replace the extra-virgin olive oil with the same amount of butter.

Once your potatoes are cooked, place them in a bowl, and add butter at room temperature.

The heat from the potatoes will melt the butter as you mash them, giving extra fluffy texture to your potato mix.

What To Serve These With?

There are endless ways to serve them, from classic Sunday pot roast, to baked fish, or classic Italian meatballs, just to name a few.

Here are some of my favourite main courses that pair super well with this classic potato dish:

So, here's a recap on why you should give this easy potato recipe a try ASAP:

  • It's the cutest potato dish ever
  • So easy to make you won't even believe it
  • Can be made up a day in advance and baked when you're ready to serve them
  • Great on their own or with simple condiments like homemade mayo & ketchup
  • Allergy-friendly and great to entertain both kids & grown-ups

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!


Tips for Duchess Potatoes

There are a few things that will help make these potatoes perfect:

  • Let the potatoes cool a bit before adding the egg yolks, otherwise you could end up scrambling the eggs.
  • Mash or mix the potatoes until they're just smooth. I use my hand mixer, but you can also use a potato masher or ricer. Over-mashing or mixing potatoes will cause the mixture to become gluey, like wallpaper paste! Just mash until the lumps are gone.
  • Smoother potatoes pipe better! While you don't want to over-mash, it's important that the mixture is smooth so that it doesn't clog the piping tip when you're creating your swirls. You can also use a larger star tip to ensure that there's plenty of room for the mixture to extrude through the tip.
  • Get creative with your piping! Try different types of tips for unique swirls or try piping the mixture into shapes such as hearts
  • To ensure that the potatoes don't spread and lose their shape and definition while they bake, it's best to place the pan of piped potatoes into the freezer for about 15 minutes before baking. This will help the mounds harden a bit and help them retain their shape.
  • Some recipes call for an egg wash to be brushed onto the potatoes before baking, but I find that melted butter works just fine. Use a pastry brush to gently brush the butter onto the mounds, being careful not to flatten the swirls and ridges.


The Best Duchess Potatoes

My first experience with Duchess Potatoes was at a stuffy country club wedding dinner served with Beef Wellington. An old-school 80’s teen country club drama just about sums up the experience.

Honestly, I don’t think I even knew what my fork was sinking into as I lifted the first bite to my lips.

Mashed potatoes… Nothing fancy there. Yet the presentation made a world of difference. I remember making a mental note that a golden crusty exterior on mashed potatoes was definitely a good thing.

Certainly, you could just make creamy comforting mashed potatoes and just serve them as-is. You could also bake them in a dish so the top gets a little crusty to replicate the duchess potato concept.

Yet for the full effect of golden pillows of potato, with moist fluffy interiors and buttery crisp exteriors, you’ve got to make real deal Duchess Potatoes.

The Best Duchess Potatoes recipe I’m sharing today is, in my humble opinion the best, because the flavor and texture are so right on.

All mashed potatoes are pretty darn good, but these are ultra silky and have a fabulous flavor due to the addition of white cheddar cheese.

Egg yolks are added to improve the texture and offer richness.

Once the potatoes are mashed and piped onto baking sheets, brush the exterior gently with melted butter so the exterior can turn brown along the ridges.

The Best Duchess Potatoes are wonderful for the holidays. You can make and pipe them onto baking sheets a day or two ahead, then bake them at the last minute. They are a great way to portion out meals to make sure everyone gets an equal serving. And they look lovely sitting pretty on each plate.


How to make the best Duchess Potatoes?

  1. Preheat your oven to 425F.
  2. Then, mash your boiled spuds until completely smooth.
  3. Sauté garlic in butter until golden.
  4. Next, stir in the cream, then transfer to a bowl.
  5. Mix the cream mixture with the mash, parmesan cheese, and seasonings.
  6. Add the yolks once the mash mixture is cool.
  7. Pipe into swirls.
  8. Lastly, bake until golden brown.
  9. Cool slightly, garnish and serve.

Best potatoes to use?

I prefer to use Yukon Golds because they can withstand both wet and dry heat. This makes them ideal for the boiling and baking required in this recipe.

However, you can use any variety you like such as Russets, but note that there may be a slight texture difference.

Do I have to pipe them out?

For the classic style, yes. But you can also turn it into a casserole. Instead of piping out the mixture, you put everything in your dish and make swirls using a spatula. You can also pipe them into ramekins or use a spatula again.

Whatever you do, don&rsquot forget the swirling part. They&rsquore key to those delicious crispy tops.

Can you make them ahead of time?

Yes, and you can do it in two ways:

  • Refrigerate: Pipe them onto a baking sheet and keep them in the fridge until you&rsquore ready to bake. Use this method if you&rsquore baking them the same day.
  • Freeze: Pipe them onto a sheet and freeze. Then, once frozen solid, transfer them to an airtight container. You can store them for up to two months.

What to serve with Duchess Potatoes?

This dish goes well with anything you&rsquod served mash with. If I&rsquom having guests over, I like serving them with Garlic Herb Butter Roasted Chicken, Creamy Lemon Garlic Salmon, Bacon Wrapped Pork Loin, and Wine Roasted Beef.

More delicious potato recipes:

Storing instructions:

I strongly suggest consuming them the day they are prepared because you get the best texture that way. But you can totally your leftovers.

Just follow the tips for making ahead. Keep them in the fridge in an airtight container for a couple of days. Freeze in a baking sheet, then transfer to a container and store for two months.

While they won&rsquot have that freshly-baked crispiness, they will retain that amazing flavor. Also, thaw and reheat by baking for a few minutes prior to serving. Or turn them into potato pancakes or balls!


Duchess Potatoes

Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.

Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.

Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.

Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

Bake at 375 until golden brown around the edges. Serve on a pretty platter!

Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!

I made these duchess potatoes for PW Cooks in early November, but decided to wait to post them at Christmastime once I decided to make them on the Christmas special instead of mashed potatoes. I decided to make duchess potatoes instead of mashed potatoes on the Christmas special because&hellipwell&hellipI&rsquod already taken the liberty of making my mashed potatoes on the very first episode of Season 1 (I&rsquove always been really good with patience) so I knew they were out the window. Second, Christmas dinner is the perfect time to make duchess potatoes if you&rsquore going to make duchess potatoes, because they&rsquore fancy and frilly and lovely while still having the yummy comfort-food factor of the mashed ones. Third, they go swimmingly with roast beef. And fourth, they&rsquore chock full of egg yolks, which&hellipwell, there&rsquos nothing more to say.

Egg yolks, egg yolks, egg yolks.

By the way, an annual reminder of the homeschooling slogan I made up about eight years ago that I invite all of you plaster on t-shirts as you wish:


Duchess potatoes

How to prepare duchess potatoes . If there is an accompaniment or garnish par excellence, at least in my house, that is the potatoes . Also being as I am from a land where they are cultivated and obtained of a superior quality, it could not be otherwise. I like almost all potato recipes , in every possible way, cooked, fried, roasted, stewed, braised and, of course, mashed.

Today’s recipe is a variation of a simple mashed potato, it is duchess potatoes, from the French pommes duchesse . They are a creation of the most classic French cuisine, a mashed potato enriched with egg yolk and seasoned with black pepper. The most striking thing about these potatoes is not so much the recipe itself as its presentation. The usual thing is to prepare them as if it were a flower, with the help of a pastry bag and a star nozzle you get small, delicate and elegant bites.

Surely it is a somewhat bombastic or outdated way of preparing a special mashed potato . I am of the opinion that the classic is not the same as the outdated. These duchess potatoes will surely be the garnish of any of the dishes that you prepare for these holidays. As an accompaniment to a Wellington sirloin or a round of roast beef , they will make the perfect combination.

In addition to being stylish and original, these potatoes are an exquisite snack . The egg yolk that is included in its preparation gives it a soft and delicate touch. It is all a matter of imagination and the desire to have fun in the kitchen, so here is a tasty and fun recipe, ideal as a garnish rather than elegant.

Preparation of the duchess potato dough

  1. We wash the potatoes well and cook them without peeling in plenty of salted water.
  2. We cook the potatoes until we see that when pricked they are soft. The cooking time will depend a little on the size of the potatoes, but it will be around 15 or 20 minutes. We will cook the potatoes with skin to prevent them from puddling with water during cooking. Excess water will affect the texture of the mash we want to achieve.
  3. Once we have the cooked potatoes, drain them and remove the skin.
  4. Crush them with a fork or puree and add the butter. We continue mashing the potatoes until we have eliminated any lumps and the butter has been perfectly integrated.
  5. Check and rectify salt and add black pepper to taste.
  6. We separate the white from the yolk of one of the eggs and add the yolk to the potatoes.
  7. We stir well until we have a uniform cream.

Baking and final presentation of Duchess potatoes

  1. In a pastry bag we place a star-shaped nozzle. The nozzle has to be quite large, otherwise the mash could get trapped and make it difficult to exit through a small hole.
  2. Fill the sleeve with the mashed potato. If we do not have a pastry bag or a nozzle, we can use a plastic bag with one of its corners cut off.
  3. The piles will be different, without the starry drawing but it would be perfectly fine.
  4. On a baking sheet we place a sheet of parchment paper. Which will facilitate the subsequent removal of the potatoes.
  5. With the pastry bag we are making piles directly on the paper. And we paint each one with beaten egg.
  6. With the oven previously heated to 200º C, we introduce the baking tray and set the grill option.
  7. Duchess potatoes are ready the moment we see that they are golden brown, in 2 or 3 minutes.

These potatoes are an ideal accompaniment for both meat and fish. Especially on key dates, when we want to prepare dishes for guests that are beautiful as well as rich.

This way of preparing some potatoes as an accompaniment I am sure will be a success.


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