Duchess Potatoes Recipe
Duchess potatoes (pronounced “du-chess”) make an outstanding accompaniment to any holiday meal or buffet. They have the pillowy softness of a twice baked potato with a crunchy baked exterior from shapes you pipe right on the baking sheet. But don’t let their ornate look fool you— these potatoes are as easy to prepare as they are elegant, and can be made well ahead of the party and frozen, to be baked as needed.
Servings 8 servings, 3 mounds each
- 2 1/2 pounds Russet potatoes peeled, cut into 1 1/2 inch pieces
- 6 large egg yolks room temperature
- 6 tablespoons butter cut into 8 pieces, room temperature
- 1/4 cup heavy cream room temperature
- 1 teaspoon kosher salt plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg freshly grated
- 1/2 cup (about 1 ounce) Swiss cheese finely grated
Preheat oven to 400 degrees and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
Place the potatoes in a large saucepan. Cover with 1 1/2 to 2 inches of cold water and salt generously. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes can be easily pierced with a knife, about 15 minutes.
Drain in a colander. Return the potatoes to the pot and mash with a potato masher until very smooth. (Alternatively, use a potato ricer.)
While the potatoes are still warm, mix in the egg yolks 1 at a time using a wooden spoon or rubber spatula, making sure each yolk is completely incorporated before adding the next. Add the butter, cream, measured salt, pepper, and nutmeg and stir until the butter has melted and the mixture is smooth.
Transfer to a large piping bag fitted with a 1/2-inch star piping tip and pipe 12 round mounds (2 1/2 inches wide by 2 inches tall) onto each prepared baking sheet, spacing them about 2 inches apart. Sprinkle with the cheese.
Place both sheets in the oven and bake for 15 minutes. Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 minutes more.