Duchess Potatoes
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
Add this recipe to a meal plan
Build a week of meals and watch your shopping list grow - no account needed to try it.
8 servings Preheat the oven to 400°F. Butter a baking sheet.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 8 medium russet potatoes (about 3 pounds), peeled and quartered
- ½ cup heavy cream
- 4 tablespoons butter, softened
- 2 large egg yolks, beaten
- (A dash of dry mustard)
- Salt and black pepper to taste
Let's Cook
-
Step 1.
Boil until tender: 8 medium russet potatoes (about 3 pounds), peeled and quartered
-
Step 2.
Drain the potatoes, return to the hot pan, and shake to dry them out. Rice the potatoes into a large bowl. Add while the potatoes are still hot: ½ cup heavy cream; 4 tablespoons butter, softened; 2 large egg yolks, beaten; (A dash of dry mustard); Salt and black pepper to taste
-
Step 3.
Transfer the mixture to a pastry bag fitted with a large fluted or star tip and pipe onto the baking sheet in eight 4-inch-wide mounds. Bake until golden, about 20 minutes. Serve at once.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.