Duchess potatoes (step by step explained)
Soft and fluffy duchess potatoes are the perfect accompaniment for all your meats and fish! An easy recipe that blends potatoes and butter for a creamy result. Make them at home, they will be even better ;-) We guide you step by step with our preparation steps below ↓
Ingredients
Materials
- Piping bag
- Ricer
Preparation
Peel and cut the potatoes into pieces, and cook them in boiling water for about 10 minutes.
Mash the potatoes, adding the butter.
Once you have a smooth puree, add salt, pepper, and the egg yolks. Mix well.
Fill a piping bag fitted with a star tip with the mashed potatoes, and pipe your duchess potatoes onto a baking tray lined with parchment paper.
Bake for 20 minutes at 390°F (200°C).
And there you have it, your duchess potatoes are ready!
Observations
What are duchess potatoes and how are they different from regular mashed potatoes?
Duchess potatoes are a creamy and fluffy potato dish that is piped into decorative shapes and baked, unlike regular mashed potatoes which are typically served as a simple side dish.
Can I make duchess potatoes ahead of time?
Yes, you can prepare the mashed potato mixture ahead of time, pipe them onto a baking tray, and refrigerate until you're ready to bake them.
What type of potatoes are best for making duchess potatoes?
Starchy potatoes like Russets or Yukon Golds are ideal for duchess potatoes as they yield a light and fluffy texture when mashed.
Can I add cheese or other flavors to duchess potatoes?
Absolutely! You can mix in grated cheese, garlic, or herbs to enhance the flavor of your duchess potatoes before piping them.
What is the best way to pipe duchess potatoes?
Using a piping bag fitted with a star tip allows you to create beautiful, decorative shapes that will crisp up nicely in the oven while baking.
Nutrition
- Carbo: 35.5g
- Total fat: 17.2g
- Saturated fat: 9.6g
- Proteins: 6g
- Fibers: 2.8g
- Sugar: 3.3g
- ProPoints: 9
- SmartPoints: 12
PetitChef_Official Questions
Photos of members who cooked this recipe
Comments
Kathy
Everyone loved them.
Rate this recipe