Duchess potatoes are an easy side dish to make, with very few ingredients and truly delicious. But make sure to use white, starchy potatoes that are drier, which will provide softness inside and crispiness on the surface.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz Potatoes
- 1.4 oz Parmesan (grated)
- 0.9 oz Butter
- 2 teaspoons Coarse salt
- 1 pinch Fine salt
- 2 Egg yolks
Preparation
Clean and peel the potatoes. Cut them into 4 parts, so they cook faster. Fill the pot halfway with water, add the cut potatoes and the coarse salt.
Cook for about 15-20 minutes, check with a fork that they are soft.
In a bowl, put the chopped butter with the Parmesan.
Drain the potatoes and mash them with a potato masher directly into the bowl with the butter.
Add the fine salt, mix well until a puree is obtained.
As soon as the puree has slightly cooled, add the egg yolks one at a time, let one incorporate and then add the other.
It will result in a smooth and compact mixture, rather solid.
Cover the baking tray with parchment paper.
With a piping bag with a serrated nozzle, create small mounds, making a wider base, swirling, and narrowing towards the tip.
Bake at 356°F for 20 minutes, until the surface is golden.
Suggestions/Tips
If you liked the Duchess potatoes, try the other potato recipes:
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