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Easy Duchess Potatoes

Easy Duchess Potatoes

Enjoy elegant and delicious Duchess Potatoes without spending hours in the kitchen! This recipe streamlines the traditional process, making it quick enough for weeknight dinners and impressive enough for company.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lbs Russet potatoes peeled and quartered
  • 1/2 cup whole milk warmed
  • 4 tbsp unsalted butter softened
Flavor & Binding
  • 2 large egg yolks
  • 1/4 tsp ground nutmeg
  • to taste Salt
  • to taste freshly ground black pepper
For Piping/Baking
  • Piping bag with large star tip (recommended)
  • Cooking spray

Equipment

  • Large Pot
  • Potato masher
  • Potato ricer
  • Piping Bag
  • Large star tip
  • Baking Sheet

Method
 

  1. Boil the potatoes. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  2. Drain and mash. Drain the potatoes thoroughly and return them to the pot. Mash with a potato masher (or use a potato ricer for extra smooth potatoes).
  3. Incorporate Dairy & Butter. Add the warmed milk and softened butter. Mix until smooth and creamy.
  4. Add the Bindings & Seasonings. Add the egg yolks, nutmeg, salt, and pepper. Mix until well combined. Ensure the mixture is smooth.
  5. Transfer to Piping Bag. Transfer the potato mixture to a piping bag fitted with a large star tip.
  6. Pipe onto Baking Sheet. Line a baking sheet with parchment paper or spray with cooking spray. Pipe potato rosettes onto the prepared baking sheet.
  7. Bake. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and slightly crispy.
  8. Serve immediately.

Notes

For the absolute best Easy Duchess Potatoes, start with evenly sized Russet potatoes. Make sure to drain the cooked potatoes thoroughly; excess water will result in a soggy mixture. Using a potato ricer instead of a masher guarantees a silky-smooth consistency. When adding the egg yolks, ensure the mashed potatoes aren't too hot, as this could cook the yolks. Taste and adjust the seasoning; a pinch of cayenne pepper adds a subtle kick! Don't overcrowd the baking sheet when piping. If you want a deeper golden color, brush with melted butter or egg wash before baking. Serve immediately.