Duchess Potatoes

Gown up your vacation desk with duchess potatoes, mushy buttery swirls comprised of easy substances you possible have already got. They bake up golden with crisp edges, pair with nearly something, and add a simple, elevated contact to any meal.

What Are Duchess Potatoes?

Duchess potatoes (AKA pommes duchesse) are a traditional French dish comprised of buttery mashed potatoes combined with egg yolks and baked into ornamental swirls till calmly crisp on the skin and pillowy mushy inside.

Elements

• Russet Potatoes: Russets are starchy and fluffy and maintain their form, making them excellent for this recipe. Baking as an alternative of boiling will maintain the moisture low for excellent piping.
• Butter: Provides richness and helps the potatoes brown. Be sure it’s softened to room temperature so it blends extra simply.
• Seasonings: Nutmeg provides a heat, cozy word that makes creamy dishes even higher, however somewhat goes a great distance! Salt and pepper deliver out the wealthy, buttery style much more.
• Eggs: The yolks create richness and assist bind the combination so the swirls get up tall, whereas the whites are brushed on prime for a golden, crisp end.
• Variations: Swap nutmeg for a pinch of garlic powder or white pepper for delicate savory notes. Stir in finely grated Parmesan cheese or roasted garlic for a extra intense savory model. Add chopped contemporary herbs (parsley, chives, thyme) for a contemporary taste increase.

PRO POTATO TIP: Save the potato skins from making duchess potatoes to show into crispy, scrumptious potato skins.

Methods to Make Duchess Potatoes

1. Bake, scoop out, and mash the potatoes, saving the skins.
2. Stir within the remaining substances and pipe onto a parchment-lined baking sheet.
3. Brush with egg whites and bake till golden and crisp on the edges.

Storage & Leftovers

Refrigerate unbaked or baked duchess potatoes in an hermetic container for as much as 4 days. Or freeze unbaked swirls on a tray till stable, then retailer in a freezer bag for as much as 3 months.

Reheat baked leftovers in a scorching oven or air fryer to revive their crisp edges. Or bake from frozen at 425°F for 15 to twenty minutes.

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Prep Time 10 minutes minutes

Cook dinner Time 1 hour hour

Whole Time 1 hour hour 10 minutes minutes

• Preheat oven to 425°F. Wash the skin of the potatoes and poke the skins throughout with a fork. Place within the oven and bake till they’re mushy inside, about 50-60 minutes or till tender.

• Permit the potatoes to chill and minimize in half. Scoop out the center and place in a bowl. Permit the potatoes to chill barely.

• Mash the potatoes till very {smooth} or use a ricer to rice the potatoes. As soon as {smooth}, add butter, nutmeg, and salt and pepper to style. Stir in egg yolks.

• Place the potato combination right into a piping bag with a star tip. Pipe mounds of potatoes about 2 inches large and 1 ½ inches tall onto a parchment-lined pan. It is okay if the sizes differ somewhat bit.

• Whisk the egg whites with a fork till they’re barely foamy. Brush the egg whites over piped potatoes very gently and bake 10-Quarter-hour or till golden.

• Garnish with contemporary herbs if desired.

Potatoes & Prep

• Potatoes may be boiled however should be very nicely drained. If there’s an excessive amount of moisture, the potatoes received’t maintain their form as nicely.
• Mash the potatoes very nicely, a potato ricer makes the proper texture for this recipe.
• In case you don’t have piping luggage, snip off the nook of a freezer bag and insert a piping tip should you’d like.

Make Forward

• These may be ready as much as 2 days forward, coated, and refrigerated earlier than baking.
• Duchess potatoes may also be frozen earlier than baking. Freeze them on the baking sheet, after which switch them right into a freezer bag. Bake from frozen for 15-20 minutes or till heated by.

Leftovers
Refrigerate leftovers for as much as 4 days, or freeze for as much as 3 months. Re-crisp within the oven or air fryer.

Energy: 161 | Carbohydrates: 21g | Protein: 4g | Fats: 7g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 70mg | Sodium: 72mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

Vitamin data offered is an estimate and can differ based mostly on cooking strategies and types of substances used.

Course Facet Dish

Delicacies American, French

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