Classic French piped, baked potatoes with a rich buttery flavor and a hint of crispy exterior!
Prep Time15 mins
Cook Time45 mins
Resting time10 mins
Total Time1 hr
Servings: 8 potatoes
- 2 lbs. potatoes Yukon gold, peeled and cubed**
- 4 tablespoons butter divided; plus 1 tablespoon to coat baking sheet
- 4 egg yolks
- ¼ teaspoon nutmeg
- salt & pepper to taste finely ground black pepper
- ¼ cup heavy cream
Place potatoes in boiling water; reduce heat to medium and cook for 15 minutes, or until fork-tender
Once potatoes are tender, drain and allow to cool for about 10 minutes
Place warm potatoes back into large pot; using a fine-grade potato masher, mash potatoes until smooth
Add butter, cream and nutmeg to smooth potatoes; combine well; taste for seasonings (add more salt and finely ground black pepper if needed). Allow potatoes to cool a while before adding egg yolks!
Add egg yolks to potato/butter mixture; combine well
Using a pastry bag with a star-tip, add potatoes to pastry bag
Start piping potatoes onto buttered baking sheet in a small circle, slowly moving upward; repeat process until all potatoes are piped onto sheet. (You may need two or three baking sheets, depending upon size of oven.)
Refrigerate piped potatoes for about 20 minutes, until firm.
Preheat oven to 500ºF (or broil setting)
Once potatoes are firm, place piped potatoes into hot oven and broil until the top and scalloped edges are light golden brown
Plate and serve immediately
** When peeling potatoes, after skins are removed and potato is rinsed, place potato in clean water. Make sure the potatoes are covered in water; this prevents discoloration.
- Allow the potatoes to cool a bit before you begin piping, otherwise, the potatoes will spread, instead of standing
- Make Duchess Potatoes ahead of time; cook potatoes and refrigerate; about an hour before you're ready to serve them, remove them from refrigerator and allow to come to room temperature. Once at room temperature, pipe potatoes onto buttered baking dish and bake at 450º F for 8-10 minutes, or until tops and scalloped edges are golden brown.