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Close-up of perfectly piped and baked Duchess Potatoes showing crispy, golden-brown edges.

Duchess Potatoes (Make Ahead)

Learn how to make elegant Duchess Potatoes that you can prepare ahead of time. This recipe is perfect for holidays and special gatherings, offering a sophisticated side dish without the last-minute stress.
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Prep Time 25 minutes
Cook Time 20 minutes
Steaming Time 1 minute
Total Time 46 minutes
Servings: 6 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2 pounds potatoes Yukon Golds work best, peeled and cut into chunks
  • 2 teaspoons salt for boiling water
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter for mashing
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • 3 large egg yolks
For Finishing
  • 2 tablespoons unsalted butter melted, for brushing

Equipment

  • Medium to large pot
  • Colander
  • Piping bag with a large star point
  • Cookie sheet

Method
 

  1. Place potatoes in a pot and cover with cold water. Add salt. Bring to a simmer and cook until fork tender, about 20 to 25 minutes.
  2. While potatoes boil, melt 2 tablespoons of butter for brushing later. Preheat your oven to 425°F.
  3. Drain the cooked potatoes in a colander. Return them to the pot and set over low heat. Let them release steam for about a minute.
  4. Add 2 tablespoons of butter to the potatoes and mash until incorporated. Stir in the nutmeg, black pepper, and heavy cream. Continue mashing until smooth. Add salt to taste, then mix in the egg yolks. Mash until the mixture is smooth, being careful not to over mash.
  5. Use a piping bag with a star tip to pipe swirls onto a cookie sheet. Alternatively, place the mashed potatoes in a casserole dish and create peaks with a fork. Brush the potatoes with the melted butter.
  6. Bake at 425°F for about 20 minutes, until nicely browned.

Notes

You can prepare the mashed potatoes a day in advance and refrigerate them. When ready to bake, pipe or spread into a dish, brush with butter, and bake as directed. The browned edges add great flavor.

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