Duchess Potatoes Recipe
Introduction
Duchess potatoes are a classic French side dish featuring smooth, creamy mashed potatoes piped into elegant shapes and baked until golden and crisp. This recipe combines rich butter, cheese, and a touch of nutmeg for a deliciously refined flavor that pairs beautifully with any main course.
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
- 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 leave to steam-dry in the pan for 2 minutes.
- Step 2: Mash the potatoes until very smooth. Use a ricer if you have one, or mash thoroughly and press the potatoes through a fine metal sieve to remove any lumps.
- Step 3: In a large bowl, mix the egg yolk, soft butter, and grated Grana Padano. Add the mashed potatoes, nutmeg, and seasoning, then stir with a spatula until the butter is melted and fully incorporated, resembling choux pastry in texture.
- Step 4: Preheat the oven to 220°C (200°C fan) or gas mark 7. Fill a piping bag fitted with a wide star nozzle with the potato mixture.
- Step 5: Line a baking sheet with baking parchment and lightly brush with vegetable oil. Pipe 20 walnut-sized mounds of potato onto the tray, creating peaks as if icing cupcakes.
- Step 6: Beat the egg white with a pinch of salt and gently brush over the potato mounds to help keep their shape and enhance browning.
- Step 7: Bake for 15 to 20 minutes until the duchess potatoes are golden brown and crisp on the outside. Serve immediately.
Tips & Variations
- If you don’t have Grana Padano, parmesan cheese is a good substitute for a similar flavor.
- For extra flavor, add chopped fresh herbs like chives or thyme into the potato mix before piping.
- Use a star nozzle when piping to give your duchess potatoes a classic decorative finish.
- Make sure the potatoes are completely dry before mashing to avoid watery mash.
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 about 10 minutes until heated through and crisp again. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare duchess potatoes ahead of time?
Yes, you can prepare and pipe the potato mounds a few hours before baking. Keep them covered in the refrigerator and bake just before serving for the best texture.
What type of potatoes work best for duchess potatoes?
Floury or starchy potatoes such as Russets or Maris Piper are ideal as they produce fluffy, smooth mash that holds its shape well after baking.
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Duchess Potatoes Recipe
- Total Time: 35 minutes
- Yield: 20 duchess potato mounds 1x
Description
Duchess potatoes are an elegant and delicious side dish made from smooth mashed potatoes combined with butter, egg yolk, and cheese, then piped into decorative shapes and baked until golden and crisp. This classic French-inspired recipe transforms simple potatoes into a visually stunning and flavorful treat perfect for festive meals or special occasions.
Ingredients
Potatoes and Mix-Ins
- 500g floury potatoes, chopped
- 1 large egg, separated
- 30g soft butter
- 30g Grana Padano, finely grated
- Grating of nutmeg
For Baking
- Vegetable oil, for the tray
Instructions
- Cook the potatoes: Place the chopped potatoes into a pan of boiling salted water and cook for 15 minutes until they are very tender when pressed against the side of the pan. Drain thoroughly and leave to steam-dry in the pan for 2 minutes to remove excess moisture.
- Mash the potatoes: Mash the cooked potatoes until very smooth. For best results, use a potato ricer or masher, then press the mash through a fine metal sieve to eliminate any lumps, ensuring a velvety texture.
- Prepare the potato mixture: In a large bowl, combine the egg yolk, soft butter, and finely grated Grana Padano cheese. Add the smooth mashed potatoes, a grating of nutmeg, and seasoning to taste. Mix thoroughly with a spatula until the butter has melted and the mixture pulls away from the sides of the bowl, resembling choux pastry consistency.
- Preheat the oven and prepare the tray: Heat your oven to 220°C (200°C fan) or gas mark 7. Line a baking sheet with baking parchment and brush it lightly with vegetable oil to prevent sticking.
- Pipe the potatoes: Fit a piping bag with a wide star nozzle and fill it with the potato mixture. Pipe about 20 walnut-sized peaked mounds onto the prepared baking tray, shaping them like cupcake icing peaks for an attractive finish.
- Brush with egg white: Beat the reserved egg white with a pinch of salt until slightly frothy. Gently brush the potato mounds with this egg white to help maintain their shape and give a glossy, crisp finish after baking.
- Bake: Place the tray in the preheated oven and bake for 15-20 minutes until the duchess potatoes are golden-brown and crisp on the outside.
Notes
- Using a potato ricer and sieving the mash ensures an extra smooth and lump-free texture.
- The egg white brushing helps to keep detailed piping patterns intact and enhances crispiness.
- You can substitute Grana Padano with Parmesan cheese if unavailable.
- Make sure to steam-dry the potatoes well after boiling; excess water can cause the mixture to be too loose for piping.
- Duchess potatoes are best served fresh from the oven for maximum crispness but can be reheated gently in the oven if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: Duchess potatoes, mashed potatoes, baked potatoes, potato side dish, French potato recipe, elegant potato recipe, Grana Padano, holiday side dish
