Duchess Potatoes

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Here’s a few reasons I think you should make these the next time you entertain guests:
  • They’re the prettiest potatoes your guests will ever see
  • They will make you look like a super chef
  • They can be made up to a day in advance and stored in your fridge until you are ready to bake them
  • They go great with everything from a pot roast to grilled salmon
  • They are extra super delicious
Prep time
Cook time
If you make these Duchess Potatoes for your next dinner party, your guests will be impressed! This side dish is crispy, creamy and absolutely delicious. 
Ingredients
  • 2½ lbs russet potatoes
  • 4 egg yolks
  • ¼ cup + 1 tablespoon butter
  • ¼ cup (or more) of whipping cream
  • 2 teaspoons sea salt
  • A pinch of freshly ground nutmeg
  • Plenty of freshly ground pepper
  • 1 whole egg (for the egg wash)
Instructions
  1. Peel the potatoes and cut in quarters. Place in a large pot and fill with cold water. Bring the water to a boil until a fork easily pokes through the potatoes, about 10-15 minutes. Drain the potatoes and set aside to cool slightly.
  2. Once the potatoes are no longer hot to the touch (you don't want to scramble the yolks) add the egg yolks, butter, cream, salt, pepper and nutmeg. Using a potato masher or electric beater mash the potatoes until smooth. Taste for seasoning and add more salt and pepper if needed. Don't be shy with the salt.
  3. Optional step: For extra smooth potatoes you can work the potatoes though a fine mesh sieve with the back of a wooden spoon or use a potato ricer.
  4. Preheat the oven to 375 degrees F (175 C). Put the mashed potatoes in a pastry bag fitted with a large star tip. Line 2 baking trays with parchment paper. Pipe the potatoes into 3 inch round circles on the parchment paper.
  5. Whisk the whole egg with a fork and gently brush over the potatoes; you may have some left over.
  6. Bake the potatoes for 25-30 minutes, or until they have started to turn brown along the ridges.
  7. Remove from oven and serve immediately.
Notes
To make these ahead prepare them up to step 4 up to one day in advance and store them in your fridge. Remove them from your fridge 15 minutes before you are going to bake them and continue with steps 5, 6 and 7.

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