Duchess Potatoes

Duchess potatoes. Welcome to old school, fancy schmancy mashed potatoes!

So, tell me. Who is the duchess for whom these potatoes are named? Or is it just the pattern of browned ribbons and waves that are reminiscent of a frilly shirt or silly hat that gives these potatoes their name? Who knows.

Duchess potatoes are a rather precious way of serving mashed potatoes; they’ve been piped in decorative swirls, usually formed into individual portions, painted with butter, and browned in the oven.

Here’s the thing about duchess potatoes, they taste great! I think it might have something to do with the butter. And the cream. And the way that both the tops and bottoms get browned. They’re actually rather addictive.

Usually the mention of “piping” is enough to send me running to the hills. But making these pretty little potatoes isn’t so bad, assuming you have a piping bag and a large star tip.

If not, you can pipe them into florets using the cut corner of a freezer bag. Or just skip the piping all together and spread the mashed potatoes into a casserole dish, create peaks on the surface with the tines of a fork, and bake.

Duchess Potatoes Recipe

You can easily scale up this recipe.

To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate. Put them in a 425°F oven 20 minutes before serving to brown.

Ingredients

• 2 pounds potatoes (Yukon Golds work best), peeled and cut into chunks
• Salt
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1/4 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 3 egg yolks

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