Ingredients
Scale
2 pounds Yukon Gold potatoes (peeled and chopped)
4 tablespoons unsalted butter
¼ cup heavy cream
3 large egg yolks
Pinch of nutmeg
Salt and pepper to taste
Instructions
1. Boil potatoes in salted water until fork-tender, then drain well.
2. Mash or rice potatoes until smooth and lump-free.
3. Add butter, cream, nutmeg, salt, and pepper; stir until creamy.
4. Quickly mix in egg yolks.
5. Transfer mixture to a piping bag with star tip and pipe swirls onto parchment-lined baking tray.
6. Brush with egg wash and bake at 400°F (200°C) for 15–20 minutes until golden.
Notes
You can make Duchess Potatoes ahead of time and refrigerate before baking.
Add cheese or herbs for extra flavor.
Bake directly from frozen if desired.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pieces
- Calories: 145
- Sugar: 1g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg