Decadent Duchess Potatoes

One of the most elegant ways to serve potatoes, these Duchess Potatoes take mashed potatoes to a whole new level!

Course Side Dish

Cuisine French

Keyword duchess potatoes, potatoes

Servings 10

My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

5 or 6 medium potatoes (Russets or Yukon Gold), peeled, sliced, cooked, and drained (apx 2 lbs)
¼ tsp salt
¼ cup melted butter
3 egg yolks, room temperature, slightly beaten
¼ - 1/3 cup cream, half and half, or whole milk (warme[See Note below]
3 tbsp grated white cheddar cheese
1 tbsp grated Parmesan cheese
¼ - ½ tsp garlic salt
dash freshly cracked pepper
¼ tsp onion salt (optional)
Pinch nutmeg (optional)
2-3 tbsp melted butter for brushing potato mounds
Paprika (optional)
Fresh herbs of choice (e.g., thyme, rosemary, parslefor garnish (optional)

Instructions

Peel and slice potatoes. Place in large pot and add apx. 3 cups of water (1/4 tsp. salt). Bring to boil. Reduce heat to medium and cook potatoes until fork-tender. Drain.
Preheat oven to 425°F.
Line baking sheet with parchment paper. Spray lightly with cooking oil.
Process potatoes through a potato ricer or mash really well with a potato masher to remove any lumps. Add butter, egg yolks, cream or milk, cheeses, garlic salt, pepper, onion salt, and nutmeg. Stir well to incorporate ingredients thoroughly and to make the mixture smooth. Transfer potato mixture to a large pastry bag fitted with a large open star decorating tip (at least ¾” wide opening at tip).
Pipe mixture into decorative mounds, about 2 - 2½” round, directly onto prepared baking sheet leaving 1½” – 2” inches in between each mound (apx ½ cup potato mixture for each mound). Place in refrigerator for about 20 minutes to firm up the mounds before baking. Remove from refrigerator and brush mounds lightly with melted butter.
Sprinkle each mound lightly with paprika, if desired. Bake for 20 minutes, or until potatoes are slightly browned. Remove from oven and let potato mounds rest on baking sheet 3-4 minutes before serving.
Garnish with chopped fresh herbs and serve immediately.

Recipe Notes

Yield: Apx. 20 – 2” potato mounds

NOTE 1: Some potatoes absorb more liquid than others so the quantity of milk/cream given in the recipe should be used as a guide. Add the cream/milk gradually using only enough to make the potato mixture pliable and capable of being piped through the pastry bag. Adding too much milk will cause potato mounds to spread instead of holding their shape.

NOTE 2: Duchess Potatoes may be made up to a day in advance of serving and refrigerated, loosely covered with plastic wrap. To bake, remove from refrigerator and brush with melted butter and sprinkle with paprika. Bake as directed in recipe.