Elevate your typical potato side dish by serving these duchess potatoes.
With just a little extra effort, you’ll have a delicious, showstopping side.
Welcome to old school, fancy schmancy mashed potatoes!
Elise Bauer
So, tell me.
Who is the duchess for whom these potatoes are named?
What Are Duchess Potatoes?
Elise Bauer
Here’s the thing about duchess potatoes, they taste great!
I think it might have something to do with the butter.
And the way that both the tops and bottoms get browned.
Elise Bauer
They’re actually rather addictive.
Making Duchess Potatoes Is Easier Than It Seems!
Usually the mention of “piping” is enough to send me running to the hills.
Elise Bauer
Duchess Potatoes or Pommes Duchesse?
Although French in origin, no one knows for sure where these potatoes got their fancy title.
The first known appearance of a pommes duchesse recipe was inLa Nouvelle Cuisiniere Bourgeoise, acookbook published in 1746.
Elise Bauer
Around that time, potatoes were illegal in France, since they were believed to cause leprosy and death.
That’s how they spread to England and America.
Even now, pommes duchesse are served in high-end restaurants all over the world.
Elise Bauer
They look so fancy, but are relatively easy to make.
To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate.
Put them in a 425F oven to brown for 20 minutes before serving.
Elise Bauer
Add a couple teaspoons of salt to the water.
Bring to a simmer and cook until the potatoes are fork tender, about 20 to 25 minutes.
While the potatoes are boiling, melt 2 tablespoons of butter and set aside.
Elise Bauer
You will use this butter to coat the potatoes right before they go in the oven.
Preheat the oven to 425.
When the potatoes are cooked, drain in a colander.
Put the potatoes back in the pot and set over low heat.
Allow them to release steam for a minute or so.
Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated.
Add the nutmeg, black pepper, and heavy cream and continue mashing the potatoes.
Once everything is incorporated, add salt to taste.
Then, add the egg yolks.
Continue to mash until the mixture is smooth.
Do not over mash or your potatoes will end up with a gluey consistency.
Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet.
The browned parts taste great, so you want to maximize them.
Whether you make piped portions or a casserole, brush the potatoes with the melted butter.
No time for piping?
Just put the potatoes in a casserole dish.
Bake in the 425F oven until nicely browned, about 20 minutes.
Serve hot, fresh from the oven.
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