Duchess potatoes are an elegant side dish of French origin, very simple to make and with few ingredients, even the little ones will love this side dish.
We often prepare them for important meals like Christmas or Easter, they are very beautiful to look at with a delicate taste and can also be prepared in advance, even frozen and then cooked just before serving.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: About 25 pieces
- Cooking methods: Stove, Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients for Duchess Potatoes:
- 1.3 lbs potatoes
- 4 tbsps butter
- 2 oz grated Parmesan
- 2 medium egg yolks (at room temperature)
- to taste fine salt
- to taste nutmeg
Tools for Duchess Potatoes:
- 1 Saucepan
- 1 Potato masher
- 1 Non-stick baking tray
Steps for Preparing and Cooking Duchess Potatoes:
Wash the potatoes well and cook them by steaming in a pressure cooker to reduce cooking times, or you can cook them in a saucepan with water and a steamer basket, then cover with a lid and cook for 25/30 minutes, let them cool slightly, and mash them in the potato masher, there is no need to peel them as the skin will remain in the potato masher; we do not recommend using a mixer.
In a large bowl, place the potatoes and immediately add the butter and stir so that it melts and mixes with the potatoes.
Add the Parmesan, salt, a sprinkle of nutmeg, stir well to get a smooth and homogeneous mixture, and finally add the two egg yolks and mix well to combine.
Brush the non-stick baking tray with butter.
Transfer the potato mixture into a pastry bag with a star nozzle.
Make swirls about 2 inches in diameter on the tray with all the mixture and bake in a preheated oven at 300°F for about 15 minutes, the duchess potatoes should be beautifully golden.
Serve them immediately while hot.
Notes
A refined variant is the one proposed by Luca Montersino who brushes the duchess potatoes with beaten egg yolk before baking them.
