Duchess Potatoes

Duchess Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 5

    pounds Russet Potatoes, Peeled And Boiled Until Fork Tender

  • 8

    whole Egg Yolks

  • 1

    stick Butter, Softened

  • 2

    teaspoons Salt, More Or Less To Taste

  • Plenty Of Black Pepper

  • ¼

    Teaspoon Nutmeg (more To Taste)

  • 1-¼

    cup Heavy Cream

  • 1

    whole Egg


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!


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