Duchess Potatoes

  • Yield : 16 servings
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 50m
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  • 5 pounds russet potatoes, peeled and diced, and boiled until fork-tender
  • 8 egg yolks
  • 1 stick butter, softened
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • Nutmeg
  • 1 1/4 cup heavy cream
  • 1 whole egg


Step 1

Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicon baking mat. 

Step 2

Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10 to 15 minutes. 

Step 3

Remove the potatoes from the oven and process through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. 

Step 4

Add the egg yolks, butter, a couple 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. 

Step 5

Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheet. 

Step 6

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

Step 7

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

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