Duchess Potatoes Recipe

Introduction

Duchess potatoes are an elegant and delicious way to serve mashed potatoes with a crispy golden exterior. These piped, buttery mounds make a beautiful side dish that’s perfect for special occasions or a comforting meal at home.

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 they are very tender when pressed against the side of the pan. Drain well and leave them to steam-dry in the pan for 2 minutes.
2. Step 2: Mash the potatoes until very smooth. For the best texture, use a ricer, or mash and then press the potatoes 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 some seasoning, then mix with a spatula until the butter melts and the mixture comes away from the sides of the bowl, similar to choux pastry.
4. Step 4: Preheat the oven to 220°C (200°C fan)/gas mark 7. Line a baking tray with parchment paper and brush lightly with vegetable oil.
5. Step 5: Spoon the potato mixture into a piping bag fitted with a wide star nozzle. Pipe 20 walnut-sized peaked mounds onto the tray, shaping them like icing on cupcakes.
6. Step 6: Beat the egg white with a pinch of salt and gently brush it over the potato mounds to help keep their shape and create a glossy finish.
7. Step 7: Bake for 15–20 minutes until the duchess potatoes turn golden-brown and crisp on the outside.

Tips & Variations

• Use a potato ricer for the smoothest texture and no lumps.
• Substitute Grana Padano with Parmesan if you prefer a sharper cheese flavor.
• Add finely chopped fresh herbs like chives or parsley to the mix for extra flavor.

Storage

Store leftover duchess potatoes in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 180°C until warmed through and crisp again. Avoid microwaving to keep their texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the duchess potatoes ahead of time?

Yes, you can pipe the potato mixture onto the tray and keep it covered in the fridge for a few hours before baking. Make sure to bring them to room temperature before baking for even cooking.

What potatoes work best for duchess potatoes?

Use floury or starchy potatoes such as Russets or Maris Piper, as they mash smoothly and produce a light, fluffy texture suitable for duchess potatoes.

Duchess Potatoes Recipe

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★★★★★

4.5 from 84 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 20 duchess potatoes 1x
• Diet: Vegetarian

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Description

Delightful Duchess Potatoes featuring smooth, buttery mashed potatoes blended with Grana Padano cheese and nutmeg, piped into elegant mounds, and baked until golden and crisp. Perfect as an impressive side dish for special occasions or dinner parties.

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Ingredients

Scale 1x2x3x

Potatoes

• 500g floury potatoes, chopped

Eggs

• 1 large egg, separated

Dairy

• 30g soft butter
• 30g Grana Padano, finely grated

Seasoning

• Grating of nutmeg
• Salt, to taste

Other

• Vegetable oil, for brushing the tray

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Instructions

1. Cook the potatoes: Place the chopped floury potatoes in a pan of boiling salted water and cook for 15 minutes until very tender when pressed against the side of the pan.
2. Drain and steam-dry: Drain the potatoes thoroughly and leave them to steam dry in the pan for 2 minutes to remove excess moisture.
3. Mash potatoes smooth: Mash the potatoes using a ricer or masher until very smooth, then press through a metal sieve to ensure a completely lump-free texture.
4. Prepare the mixture: In a large bowl, mix the egg yolk, soft butter, and finely grated Grana Padano cheese. Then add the mashed potatoes, grated nutmeg, and season with salt. Stir well with a spatula until the mixture is smooth, buttery, and comes away from the sides of the bowl, similar to choux pastry.
5. Preheat the oven: Heat the oven to 220°C (200°C fan) or gas mark 7. Line a baking sheet with baking parchment and brush lightly with vegetable oil.
6. Pipe the potato mounds: Spoon the potato mixture into a piping bag fitted with a wide star nozzle. Pipe 20 walnut-sized peaked mounds evenly spaced on the prepared baking sheet, shaping them like icing on cupcakes.
7. Brush with egg white: Beat the egg white with a pinch of salt until slightly frothy. Gently brush the potato mounds to help retain their fluted shape during baking.
8. Bake: Bake the duchess potatoes in the preheated oven for 15-20 minutes until they are golden-brown and crisp on the outside.

Notes

• Using a potato ricer and sieve ensures the smoothest texture without lumps.
• Make sure the potatoes are very dry after cooking to avoid soggy duchess potatoes.
• The egg white brushing helps develop a crisp, attractive crust on the piped potatoes.
• Grana Padano can be substituted with Parmesan cheese if unavailable.
• Serve immediately after baking for the best texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Keywords: Duchess potatoes, mashed potatoes, baked potatoes, side dish, elegant potato recipe