The magic of duchess potatoes: A simple, elegant and delicious side dish
The potato is like that lifelong friend: it is always there, it never fails. We won't say that we use it every day in our recipes, but we won't deny that it is the queen of tubers and that we use it every day. We love it crispy and fried, in a good Spanish omelette, in a silky mashed potato, but at Christmas... How can we make it not look like an everyday side dish? These dates call for something more, a touch of elegance, something that dazzles. And that's where duchess potatoes come in. A preparation originating in France, known as Pommes de Terre Duchesse that, despite its aesthetics and ostentatious name, is still the sophisticated version of a delicious mashed potato. In short, a refined and very tasty side dish, with a creamy texture and an irresistible golden color that seems to say "party". As you can see, it is very easy to turn a humble potato into a gourmet side dish, perfect for our Christmas dinners or lunches.
These little delicacies are the ideal accompaniment to juicy meats, baked fish or even roasted vegetables that need a classy ally. Because at Christmas, the humble can also be extraordinary. Let's see how to make them step by step!
Ingredients and materials needed:
Ingredients for 4 people:- 1.5 lbs potatoes
- 1/4 cup butter
- 3 egg yolks
- salt
- pepper
Materials:
- Piping bag with curly nozzle
* Trick: If you don't have a piping bag, you can use a freezer bag and cut off one of the corners.
Step by step:
- Peel and cut the potatoes into pieces. Cook in boiling water for 10 minutes.
- Mash the potatoes. You can do it with a potato masher or a fork. Add the butter and mix.
- Season with salt, pepper and add the yolks. Mix well.
- Place the star-shaped nozzle in the piping bag and pour the mashed potatoes into it.
- Cover the baking tray with parchment paper and form small mounds of mashed potatoes.
- Bake in a preheated oven at 390°F/200°C for 20 minutes.
- And that's it! Now we have our garnish.
Some extra tips for a gourmet touch:
- The type of potato matters: Although not an obsession, choosing a good variety will make a difference. Ratte potatoes (also known as Asparges) are ideal. They have a dense, creamy texture, with a subtle nutty flavor reminiscent of chestnuts or walnuts. As they contain little water, they are perfect for a consistent purée, an essential base for duchess potatoes.
- An extra touch of flavor: If you want to elevate the result, add grated Parmesan cheese to the mixture. You can also add a little nutmeg for a warm, comforting aroma.
- Even smoother texture: Try adding a little dessert cream (minimum 30% fat). This ingredient adds extra creaminess that will make the inside of your potatoes even more irresistible.
- Avoid blenders and food processors: Although they may seem practical, overworking the potatoes makes them chewy and gummy. It is best to use a potato masher to obtain a uniform texture. If you don't have one, mash them carefully using a fork, making sure there are no lumps.
- Watch out for lumps: A smooth puree is essential, not only for the final texture, but also because lumps can clog the nozzle of the piping bag, making it difficult to use.
- The right nozzle: To achieve that characteristic star shape, use a piping bag nozzle with a wide opening, at least 2 cm. This will ensure well-defined and elegant potato mounds.
- Decorative touches: If you want to add a little color to the presentation, sprinkle finely chopped parsley or chives over the potatoes before serving.
- Plan ahead: You can prepare your duchess potatoes a day in advance. Shape into mounds, cover with plastic wrap and refrigerate. The next day, brush them with melted butter and bake them to serve them fresh.
- Proper spacing: During baking, the dough tends to spread slightly. To prevent them from sticking together, place them on the baking sheet.
- Don't throw anything away: In the recipe for duchess potatoes, only the egg yolk is used. But don't throw away the egg whites: you can use them to prepare meringues, a pavlova or even add a little salt to make light omelets. In the kitchen, everything is used!
