French·Side Dish
Golden-Baked Duchess Potatoes
A classic French side dish where seasoned mashed potatoes are enriched with egg yolks and butter, then piped into elegant swirls and baked until crispy and golden on the outside while remaining light and fluffy inside.
Prep
20m
Cook
45m
Total
65m
Serves
12
Method
- 01
Place the peeled and quartered potatoes into a pot of cold water. Add a generous amount of salt and bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 15-20 minutes.
Watch · 0:54
- 02
Drain the potatoes thoroughly and let them sit in the strainer for at least 5 minutes to ensure they are as dry as possible.
Watch · 2:08
- 03
Transfer the dry potatoes to a bowl and mash until mostly smooth. Add the butter, salt, pepper (white or cayenne), and a hint of nutmeg. Continue mashing until the butter is fully incorporated and the mixture is smooth.
Watch · 2:40
- 04
Whisk in the heavy cream and egg yolks until the mixture is light, fluffy, and completely lump-free. Use a spatula to scrape down the sides and give it one final mix. Let the mixture cool to room temperature or chill in the fridge to make it easier to shape.
Watch · 3:35
- 05
Transfer the potato mixture to a piping bag with a large star tip and pipe about 12 equal portions onto a parchment-lined baking sheet. Alternatively, use an ice cream scoop to form balls and use a fork to create decorative ridges from bottom to top.
Watch · 4:45
- 06
Drizzle or lightly brush the chilled potato mounds with melted butter and sprinkle with a touch of cayenne. Bake in the center of a preheated 450°F (230°C) oven for about 20 minutes, or until the edges are beautifully browned and crisp.
Watch · 6:15
From Chef John
“If any of your guests say they love the nutmeg in this, you put way too much.”
“You are after all the Duchess of York of how to use the fork.”
“That's what mother nature would refer to as unnatural.”