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Duchess Potatoes

Duchess Potatoes are a delicious and impressive side dish, perfect for special occasions with their creamy texture and golden color.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 240
Ingredients Method Notes

Ingredients
  

For the potato mixture
  • 2 pounds russet potatoes, peeled and cubed
  • ½ cup unsalted butter, softened
  • ½ cup heavy cream
  • 2 large egg yolks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For greasing
  • 1 tablespoon olive oil (for greasing the baking sheet)

Method
 

Cook the Potatoes
  1. Start by boiling a large pot of salted water. Add the peeled and cubed potatoes.
  2. Cook the potatoes for about 15-20 minutes, or until they are soft and fork-tender.
  3. Drain the potatoes and let them sit for a minute to remove excess moisture.
Prepare the Potato Mixture
  1. In a large bowl, mash the cooked potatoes until smooth.
  2. Add the softened butter, heavy cream, egg yolks, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined and creamy.
Pipe the Potatoes
  1. Preheat your oven to 400°F (200°C).
  2. Grease a baking sheet with olive oil.
  3. Transfer the potato mixture to a piping bag fitted with a star tip.
  4. Pipe the mixture onto the prepared baking sheet, creating beautiful little mounds.
Bake the Potatoes
  1. Bake the piped potatoes for about 20-25 minutes, or until they are golden brown and crispy on top.

Notes

If you have leftovers, let the Duchess Potatoes cool completely. Store them in an airtight container in the refrigerator for up to three days. You can also freeze them for longer storage. Just make sure to let them thaw in the fridge before reheating.