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Piped Duchess Potatoes

Piped duchess potatoes are made by boiling and mashing russet potatoes with butter and cream, then piping them into ridged mounds. Baking turns the ridges golden brown while the centers stay smooth and tender.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling and resting 10 minutes
Total Time 1 hour 12 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 4 tbsp unsalted butter cut into pieces
  • 0.25 cup heavy cream
  • 3 egg yolks large
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Put the potatoes in a large pot and cover with cold water by 1 inch.
  4. Bring to a boil, then simmer for 15 to 20 minutes, until a fork slides easily into the chunks.
  5. Drain the potatoes well and return them to the hot pot.
  6. Stir over low heat for 1 to 2 minutes to dry.
  7. Rice or mash the potatoes until smooth.
  8. Stir in the butter and cream until melted and smooth.
  9. Let the potatoes cool for 5 minutes.
  10. Mix in the egg yolks, salt, pepper, and nutmeg until fully combined.
  11. Transfer the potato mixture to a piping bag fitted with a large star tip.
  12. Pipe 12 mounds onto the prepared baking sheet.
  13. Bake for 15 to 20 minutes, until the ridges are golden brown.
  14. Let the potatoes rest for 5 minutes before serving.

Notes

For defined ridges, make sure the potatoes are smooth and fully dry before piping. Refrigerate leftovers for up to 3 days; freeze yes, in an airtight container. For a dairy-free variation, use dairy-free butter and cream.