Go Back
Duchess Potatoes on a plate
Andre Lewis

Duchess Potatoes

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled and cut into 1-inch chunks
  • 2 tsp fine salt for cooking water
  • 4 tbsp unsalted butter melted and divided
  • 3 large egg yolks
  • 3/4 tsp fine salt for seasoning
  • 1/4 tsp white pepper
  • 1/8 tsp ground nutmeg

Method
 

  1. Heat oven to 425°F; line 2 rimmed sheets with parchment. Cover potatoes with cold water by 1 inch; add cooking salt. Simmer 15 to 20 minutes after bubbling starts until very tender.
  2. Drain thoroughly; dry in warm pan over low 2 minutes, gently shaking. Rice into a bowl; steam-dry 5 minutes.
  3. Fold in 3 tablespoons melted butter, then yolks, seasoning salt, white pepper, and nutmeg until smooth enough to pipe. Do not whip or add milk.
  4. Transfer warm mixture to a sturdy bag with large star tip. Pipe 24 equal mounds about 2 1/2 inches wide, spaced apart. Lightly brush tops with remaining butter.
  5. Bake 20 to 25 minutes, rotating sheets halfway, until ridges golden and centers reach 160°F. Rest 3 minutes; serve 3 per person.