Go Back

Piped Duchess Potatoes

Piped Duchess Potatoes are made with riced russet potatoes, butter, cream, and egg yolks for a smooth, pipeable texture. Bake the piped ridges until golden brown for an elegant potato side dish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 42 minutes
Resting time 5 minutes
Total Time 52 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-inch chunks
  • 2 qt cold water
  • 1 tbsp kosher salt divided
  • 0.75 tsp kosher salt divided
  • 4 tbsp unsalted butter cut into pieces
  • 0.25 cup heavy cream warmed
  • 0.25 tsp ground black pepper
  • 0.125 tsp ground nutmeg
  • 3 egg yolks large, at room temperature

Equipment

  • 1 large baking sheet
  • 1 potato ricer
  • 1 piping bag with large star tip

Method
 

  1. Heat the oven to 425°F.
  2. Line a large baking sheet with parchment paper.
  3. Put the potatoes in a large saucepan with the cold water and 1 tablespoon salt.
  4. Bring to a boil over high heat, then reduce the heat and simmer for 15–20 minutes, until the potatoes are very tender when pierced with a fork.
  5. Drain the potatoes and return them to the saucepan over low heat for 1–2 minutes, shaking the pan until the potatoes look dry.
  6. Press the potatoes through a potato ricer into a large bowl.
  7. Add the butter, warm cream, remaining 3/4 teaspoon salt, pepper, and nutmeg; stir until smooth.
  8. Let the mixture cool for 5 minutes.
  9. Stir in the egg yolks until fully combined.
  10. Spoon the potato mixture into a piping bag fitted with a large star tip.
  11. Pipe 12 mounds onto the prepared baking sheet.
  12. Bake for 15–20 minutes, until the ridges are golden brown.
  13. Let the potatoes rest on the baking sheet for 5 minutes before serving.

Notes

For distinct ridges, press the potatoes through the ricer while hot and pipe before the mixture cools too much. Refrigerate leftovers in an airtight container for up to 3 days; freeze leftovers yes, for up to 2 months.