Easy Duchess Potatoes Recipe

Original Post: https://www.evolvingtable.com/?p=92549

A plate is used to serve these decadent duchess potatoes.

5 from 3 votes

Easy Duchess Potatoes Recipe

These Duchess Potatoes are a fancy mashed potatoes recipe that is secretly easy-to-make when you know a few tips and tricks! Simply boil potatoes, mix with milk and egg yolk, then pipe and bake in the oven for a crispy outside and fluffy inside.

Prep Time40

Cook Time30

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

2 ½ lbs. Yukon gold potatoes or red potatoes
5 Tbsp. butter melted
⅔ cup milk oat, cashew, or soy, divided
2 egg yolks large
1 egg large
1 ½ tsp. salt
¼ tsp. black pepper
¼ tsp. garlic powder
⅛ tsp. nutmeg
Thyme or parsley optional

Instructions

Preheat oven to 375 degrees.
Prep the Potatoes. Peel potatoes with a vegetable peeler and remove any remaining eyes of skin. Cut each potato in half and then into quarters.
2 ½ lbs. Yukon gold potatoes
Boil Potatoes. Add potatoes to a large pot, cover with 1 inch of cold water and add a pinch or two of salt. Bring the pot to a boil. Once boiling, reduce heat to a simmer and cook, uncovered, for 10-12 minutes, or until they pierce easily with a fork. Transfer boiled potatoes to a colander and rinse under cold running water until cool to the touch.
Mash and Season. Rice potatoes using a potato ricer into a large bowl. Add 4 tablespoons of melted butter, ⅓ cup milk, salt, pepper, garlic powder, and nutmeg. Mix until well combined. Whisk egg yolks and egg in a small bowl and then add to the mashed potatoes. Add additional milk until you get to the desired consistency. Stir with a spatula until well-mixed.
2 ½ lbs. Yukon gold potatoes, 5 Tbsp. butter, ⅔ cup milk, 1 ½ tsp. salt, ¼ tsp. garlic powder, ⅛ tsp. nutmeg, ¼ tsp. black pepper
Pipe onto a Pan. Using a pastry bag fitted with a 1M star tip, pipe the potatoes onto a large baking sheet lined with parchment paper. Leave about ½-inch of space between each one. You should end up with 12 that are roughly 2 ½-inches in width. Lightly brush potatoes with the remaining tablespoon of butter, being careful not to disrupt the edges.
Bake in preheated oven for 25-30 minutes, or until the edges begin to brown.
Serve the potatoes with thyme leaves or chopped fresh parsley. Enjoy!
Thyme or parsley

Video

Notes

Meal Prep and Storage

To Prep-Ahead: Boil and rice the potatoes then combine them with the eggs and milk up to 24 hours in advance. Pull the mixture out of the fridge 30 minutes to an hour before piping so it can come to room temperature.

To Store: Arrange in a single layer in an airtight container and refrigerate for up to 3-5 days. Use parchment paper between the layers if you need to stack them.

To Freeze: Pre-freeze the Duchess potatoes in a single layer on a baking sheet. Once they are firm, transfer to a freezer-safe airtight container and freeze for up to 3 months.

To Reheat: Return to a 375°F oven for 10-15 minutes or until warm. You can also quickly heat them in a microwave or Air Fryer.

Dietary Modifications

The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

Dairy-Free: Swap out the butter for oil and select a dairy-free milk such as unsweetened oat or cashew milk.

Whole30: Use a plant-based milk and replace the butter with oil.

Nutrition