Duchess Potatoes

Servings: 4 Total Time: 1 hr 45 mins Difficulty: Beginner
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The creamiest, fluffiest mashed potatoes piped into elegant swirls and baked until golden and crispy on the outside.

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Duchess Potatoes

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: , Recipe Keys: Gluten Free Vegetarian
Difficulty: Beginner Prep Time 30 mins Cook Time 45 mins Rest Time 30 mins Total Time 1 hr 45 mins
Cooking Temp: 220  C Servings: 4
Best Season: Suitable throughout the year

Ingredients

Method

  1. Peel and chop the potatoes. Transfer to a large pot and cover with water. Add a good pinch of salt and cook for about 20 minutes until fork-tender.
  2. Drain the potatoes and return them to the pot over low heat to help evaporate any excess moisture, about 1 minute. Mash the potatoes until smooth and free of lumps.
  3. Add 2 tablespoons of the melted butter, double cream, parmesan cheese, nutmeg, salt and pepper. Mix well, then stir in the egg yolks.
  4. Spoon the mashed potato to a piping bag with a large star tip. Pipe the potatoes into small mounds onto a baking tray with parchment paper. Start from the middle, keep going around and high-up. Space them about 1-inch apart. Refrigerate the potatoes for 1 hour.
  5. Preheat oven to 220C/425F.
  6. Remove the potatoes from the fridge and brush with remaining melted butter. Bake for 30 minutes, or until the Duchess Potatoes are golden and slightly crispy.
  7. Remove from oven, sprinkle sea salt over the top and garnish with fresh chopped parsley. Serve immediately.
  8. Enjoy!