Duchess Potatoes

Duchess Potatoes
  • 2 teaspoons kosher salt, divided
  • 2 pounds Yukon Gold potatoes, peeled and cut into large pieces
  • 1/4 cup butter
  • 2 egg yolks
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 1 teaspoon heavy whipping cream


  1. Prepare a piping bag with large open star tip.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  3. Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
  4. Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
  5. Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
  6. Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
  7. Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
  8. Bake in the preheated oven until golden brown, 35 to 40 minutes.

04/14/2018
Duchess Potatoes, recipe PT15M PT1H 5 455 calories

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