Duchess Potatoes are an easy-to-make side dish with very few ingredients and truly delicious. But make sure to use white, floury potatoes that result in being drier, which will give softness inside and crispness on the surface.
- Difficulty: Easy
- Cost: Economical
- Portions: about 20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz Potatoes
- 5 tbsp parmesan (grated)
- 2 tbsp butter
- 2 tsp coarse salt
- 1 pinch fine salt
- 2 egg yolks
Preparation
Clean and peel the potatoes. Cut them into 4 parts so they will cook faster. Fill the pot halfway with water, add the cut potatoes and coarse salt.
Cook for about 15-20 minutes, check with a fork that they are soft.
Place the chopped butter with the parmesan in a bowl.
Drain the potatoes and mash them with a potato masher directly into the bowl with the butter.
Add the fine salt, mix well until you get a puree.
Once the puree has slightly cooled, add the egg yolks one at a time, incorporating one before adding the next.
The mixture will be smooth and compact, rather solid.
Cover the oven tray with baking paper.
Using a piping bag with a serrated nozzle, create little mounds, making a wider turn at the base, twirling, and narrowing to the top.
Bake at 355°F for 20 minutes until the surface is golden.
Suggestions/Advice
If you liked Duchess Potatoes, try other potato recipes:
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