Duchess Potatoes
The creamiest, fluffiest mashed potatoes piped into elegant swirls and baked until golden and crispy on the outside.
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Ingredients
- 1kg/2.2lb Russet Potatoes/White Potatoes
- ¼ Cup/50ml Butter, melted
- ¼ Cup/50ml Double Cream/Heavy Cream
- 3 Tbsp Parmesan Cheese
- 3 Large Egg Yolks
- ¼ Tsp Nutmeg
- Salt & Pepper
- Fresh chopped parsley for garnish
- Sea Salt
Method
- 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.
- 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.
- Add 2 tablespoons of the melted butter, double cream, parmesan cheese, nutmeg, salt and pepper. Mix well, then stir in the egg yolks.
- 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.
- Preheat oven to 220C/425F.
- 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.
- Remove from oven, sprinkle sea salt over the top and garnish with fresh chopped parsley. Serve immediately.
- Enjoy!