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Duchess Potatoes

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Ingredients

Scale

  • 2 lbs (about 4–5 medium) Yukon Gold or Russet potatoes, peeled and cut into chunks

  • 4 tbsp unsalted butter

  • ½ cup heavy cream (or whole milk for a lighter version)

  • 3 large egg yolks

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • ⅛ tsp nutmeg (optional but traditional)

  • 1–2 tbsp grated Parmesan cheese (optional, for richer flavor)

  • 1 beaten egg (for brushing)

 

Instructions

 

  1. Place peeled potato chunks in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer until the potatoes are very tender (about 15–18 minutes).
  2. Drain well, then return the potatoes to the warm pot for 1 minute to steam off excess moisture.
    This step is crucial as drier potatoes = better piping and crispier edges.
  3. Mash the potatoes until completely smooth. Avoid lumps as they will clog your piping tip.
  4. Stir in the butter, cream, egg yolks, salt, pepper, nutmeg, and optional Parmesan. Mix gently until creamy and fully combined.
  5. Transfer the mixture to a piping bag fitted with a large star tip. Pipe tall swirls onto a parchment-lined baking sheet, spacing them about 2 inches apart.
  6. Lightly brush each swirl with the beaten egg for a glossy, golden finish.
  7. Bake at 425°F (220°C) for 18–22 minutes, or until the edges turn beautifully brown and crisp.

Find it online: https://thecozynutritionist.com/creamy-crispy-duchess-potato-swirls/