Duchess Potatoes Recipe

Introduction

Duchess potatoes are an elegant and delicious way to enjoy mashed potatoes. With a crisp golden exterior and a fluffy, cheesy interior, they make a perfect side dish for special dinners or holiday meals.

Ingredients

• 500g floury potatoes, chopped
• 1 large egg, separated
• 30g soft butter
• 30g Grana Padano, finely grated
• Grating of nutmeg
• Vegetable oil, for the tray

Instructions

1. Step 1: Cook the potatoes in a pan of boiling salted water for 15 minutes until very tender when pressed against the side of the pan. Drain well and let them steam-dry in the pan for 2 minutes.
2. Step 2: Mash the potatoes until very smooth. Use a ricer if available, or a masher, then press the mash through a metal sieve to remove any lumps.
3. Step 3: In a large bowl, mix the egg yolk, soft butter, and finely grated Grana Padano. Add the mashed potatoes, nutmeg, and seasoning, then stir with a spatula until the mixture comes away from the sides of the bowl like choux pastry.
4. Step 4: Preheat the oven to 220°C (200°C fan)/gas mark 7. Fit a piping bag with a wide star nozzle and spoon the potato mixture inside.
5. Step 5: Line a baking sheet with baking parchment and brush lightly with vegetable oil. Pipe 20 walnut-sized peaked mounds onto the tray, shaping them as if icing cupcakes.
6. Step 6: Beat the egg white with a pinch of salt and gently brush it over the potato mounds to help retain their fluted shape.
7. Step 7: Bake for 15–20 minutes until the duchess potatoes are golden brown and crisp. Serve immediately.

Tips & Variations

• Use a potato ricer and sieve to ensure a smooth, lump-free mash for the best texture.
• Substitute Grana Padano with Parmesan if you prefer a sharper cheese flavor.
• Try adding finely chopped herbs such as chives or parsley to the mixture for extra freshness.
• If you don’t have a star nozzle, you can shape small mounds with spoons instead, though they won’t have the same decorative peaks.

Storage

Store any leftover duchess potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking tray and warm in a 180°C oven for 10–15 minutes until heated through and crisped up again. Avoid microwaving, as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the duchess potatoes in advance?

Yes, you can pipe the potatoes onto the tray and store them covered in the fridge for a few hours before baking. Brush with egg white just before baking to help with browning and shape.

What type of potatoes work best for duchess potatoes?

Floury or starchy potatoes like Russets or Maris Piper are ideal because they mash smoothly and produce a light, fluffy texture perfect for piping and baking.

Duchess Potatoes Recipe

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★★★★★

4.9 from 792 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: 20 Duchess potato mounds 1x

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Description

This classic Duchess potatoes recipe features smooth, buttery mashed potatoes enriched with egg yolk and cheese, piped into elegant swirled mounds and baked until golden and crisp. Perfect as a stunning side dish for festive dinners or special occasions.

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Ingredients

Scale 1x2x3x

Potatoes

• 500g floury potatoes, chopped

Eggs

• 1 large egg, separated

Other Ingredients

• 30g soft butter
• 30g Grana Padano, finely grated
• Grating of nutmeg
• Vegetable oil, for the tray

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Instructions

1. Cook the Potatoes: Boil the chopped potatoes in salted water for 15 minutes until very tender when pressed against the side of the pan. Drain thoroughly and leave them to steam-dry in the pan for 2 minutes to remove excess moisture.
2. Mash the Potatoes: Mash the potatoes until completely smooth by using a ricer or masher, then push the mash through a fine metal sieve to ensure a completely lump-free texture.
3. Mix the Ingredients: In a large bowl, combine the egg yolk, soft butter, and finely grated Grana Padano cheese. Add the mashed potatoes, a grating of nutmeg, and season with salt and pepper. Mix thoroughly with a spatula until the mixture is smooth, glossy, and comes away from the sides of the bowl similar to choux pastry.
4. Prepare for Piping: Preheat the oven to 220°C (200°C fan)/gas mark 7. Line a baking sheet with baking parchment and brush lightly with vegetable oil to prevent sticking.
5. Pipe the Potatoes: Spoon the potato mixture into a piping bag fitted with a wide star nozzle. Pipe 20 walnut-sized peaked mounds onto the prepared tray, creating elegant fluted shapes as if icing cupcakes.
6. Brush with Egg White: Beat the egg white with a pinch of salt until lightly frothy and gently brush it over the potato mounds to help maintain their fluted texture during baking.
7. Bake: Bake in the preheated oven for 15–20 minutes until the Duchess potatoes turn golden-brown and crisp on the outside. Serve warm.

Notes

• Using a potato ricer and pushing the mash through a sieve results in the smoothest possible texture.
• Ensure potatoes are well steamed dry after boiling, as excess moisture will affect the consistency.
• Piping the potatoes with a star nozzle creates an attractive presentation and helps even cooking.
• Brushing with egg white ensures a crisp, shiny finish and helps maintain the shape.
• Grana Padano can be substituted with Parmesan if unavailable.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Keywords: Duchess potatoes, mashed potatoes, baked potatoes, elegant side dish, French potato recipes