French·Side Dish
Piped Duchess Potatoes
A classic French potato side dish featuring seasoned mashed potatoes enriched with egg yolks and cream, piped into decorative mounds and baked until golden and crisp.
Prep
20m
Cook
45m
Total
65m
Serves
12
Method
- 01
Peel and quarter the potatoes, ensuring they are roughly the same size. Place them in a pot of cold water, cover by a couple of inches, and salt the water generously. Bring to a boil, then reduce to medium-low and simmer until very tender but not falling apart.
Watch · 0:38
- 02
Drain the potatoes thoroughly and let them sit in the strainer for at least 5 minutes. It is essential to remove as much moisture as possible for the correct texture.
Watch · 1:55
- 03
Transfer potatoes to a bowl and mash until almost smooth. Add the butter, salt, cayenne pepper, and a tiny hint of freshly grated nutmeg. Continue mashing and mixing until the butter is fully incorporated and the mixture is lump-free.
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- 04
Switch to a whisk and add the heavy cream and egg yolks. Whisk thoroughly until the mixture is light and fluffy. Scrape down the sides and allow the mixture to cool to room temperature (or chill in the fridge) to firm up for easier shaping.
Watch · 3:30
- 05
Transfer the mixture to a piping bag with a large star tip. Pipe about 12 equal portions onto a parchment-lined baking sheet. If you don't have a piping bag, use an ice cream scoop to form rounds and create decorative ridges by dragging a fork from bottom to top.
Watch · 5:05
- 06
Drizzle or brush the tops with a little melted butter and add a final dusting of cayenne. Bake in a preheated 450°F oven for about 20 minutes, or until the edges are beautifully browned and the centers are heated through.
Watch · 7:03
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.”
“The same size doesn't mean the same... that's what Mother Nature would refer to as unnatural.”