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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
