Name: Duchess Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 lb. Yukon Gold potatoes, peeled and quartered -; 4 to 5 tbsp. heavy cream -; 4 tbsp. butter -; Kosher salt -; Freshly ground white or black pepper -; 2 large egg yolks -; Finely chopped fresh parsley leaves, for garnish -; Flaky sea salt, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Duchess Potatoes

1. 2 lb. Yukon Gold potatoes, peeled and quartered -

2. 4 to 5 tbsp. heavy cream -

3. 4 tbsp. butter -

4. Kosher salt -

5. Freshly ground white or black pepper -

6. 2 large egg yolks -

7. Finely chopped fresh parsley leaves, for garnish -

8. Flaky sea salt, for garnish -

How to cook deliciously - Duchess Potatoes

1. Stage

Line a baking sheet with parchment paper or a silicone baking sheet.

2. Stage

In a large pot, cover potatoes with water by 1”. Bring to a boil then reduce to a simmer and cook until you can easily insert a fork into the center, 20 to 25 minutes. Drain then return potatoes to the pot. Pass potatoes through potato mill or ricer into a large bowl.

3. Stage

Add 4 tablespoons cream, butter, and ¾ teaspoon each salt and pepper to potatoes. Adjust seasoning to taste and add remaining 1 tablespoon cream to get a pipeable consistency, if necessary.

4. Stage

Cool potatoes 5 minutes, then fold 1 egg yolk at a time with a flexible spatula until incorporated.

5. Stage

Fit a pastry bag with a large star tip and transfer the potatoes to the piping bag. Pipe crowns with a 3” base, swirling into a point. Refrigerate for 1 hour, if possible.

6. Stage

30 minutes before baking, preheat oven to 400º. Bake potatoes for 10 minutes, then reduce temperature to 375º. Bake 8 to 12 minutes more, until golden brown. Serve hot, sprinkled with parsley and flaky sea salt, if you like.