Description
Duchess Potatoes are a classic and elegant side dish that elevates any meal. These creamy mashed potatoes are piped into beautiful rosettes, then baked to golden perfection, creating a crispy exterior and a fluffy interior. With a rich, buttery flavor and a smooth texture, these potatoes are a true showstopper. Whether served for a holiday meal, dinner party, or special occasion, Duchess Potatoes add a touch of sophistication to your plate.
Ingredients
Scale
- 2 lbs (900g) russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, divided
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1/2 cup grated Parmesan cheese (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder (optional)
- Salt and pepper, to taste
- 1 large egg, beaten (for egg wash)
- Fresh herbs, such as parsley or chives (optional, for garnish)
Ingredient Highlights
- Russet Potatoes: Russet potatoes are ideal for this dish because they are starchy, which results in a fluffy and smooth mashed potato.
- Butter: Butter adds richness and creaminess to the potatoes, giving them that melt-in-your-mouth texture.
- Parmesan Cheese: Adding Parmesan cheese enhances the flavor and gives the potatoes a subtle umami boost.
- Egg: The egg helps bind the mashed potatoes together and gives the rosettes a golden, crisp finish when baked.
Instructions
Prepare the Potatoes:
- Boil the Potatoes: Place the peeled and cut potatoes into a large pot and cover them with water. Add a pinch of salt and bring the water to a boil. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
- Drain and Mash: Drain the potatoes and return them to the pot. Use a potato masher or a potato ricer to mash the potatoes until smooth. Ensure there are no lumps.
Make the Mashed Potato Mixture:
- Add Butter and Milk: Add the butter, and then pour in the milk (or heavy cream). Stir until the mixture is smooth and creamy.
- Season: Season with salt, pepper, garlic powder, and onion powder (if using). Add the grated Parmesan cheese, if desired, and mix well. Taste and adjust the seasoning as needed.
- Incorporate the Egg: Allow the mashed potatoes to cool slightly before adding the beaten egg. Stir the egg into the potatoes, ensuring the mixture is smooth and well-combined.
Pipe and Bake:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Pipe the Potatoes: Transfer the mashed potato mixture into a piping bag fitted with a large star tip. Pipe the potatoes into rosettes on the prepared baking sheet, leaving a little space between each one.
- Brush with Egg Wash: Brush the tops of the piped potatoes with the beaten egg to give them a golden, shiny finish when baked.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are golden and crispy, and the potatoes are heated through.
- Serve: Remove the Duchess Potatoes from the oven and transfer them to a serving platter. Garnish with fresh herbs if desired and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 200-250 kcal
- Fat: 10g
- Carbohydrates: 30g
- Protein: 4g