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a plain parchment-lined baking sheet holding several small piped duchess potato mounds with visible ridges, pale centers and golden-brown tips, with no cheese, parsley, egg yolks or garnish
Andre Lewis

Duchess Potatoes

Duchess potatoes need a dry mash that can hold the ridges from a piping tip, not the loose milk-heavy texture of a serving bowl of mashed potatoes. Rice the cooked russets while they are hot, let steam escape and fold in the yolks once the mixture has cooled slightly. The butter softens the center while the exposed ridges brown in the oven. Pipe even mounds so the small ones don't dry out waiting for larger ones to color. A gentle brush of melted butter is enough at the finish; pressing the brush into the tops can erase the shape before the heat has a chance to set it.
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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 the oven to 425°F and line 2 rimmed sheets with parchment. Cover potatoes with cold water by 1 inch, add cooking salt and simmer for 15 to 20 minutes after the water begins bubbling, until very tender.
  2. Drain thoroughly and return potatoes to the warm pan over low heat for 2 minutes, shaking gently to dry. Pass through a potato ricer into a bowl and let steam escape for 5 minutes.
  3. Fold in 3 tablespoons melted butter, then egg yolks, seasoning salt, white pepper and nutmeg until smooth enough to pipe. Avoid whipping or adding milk.
  4. Transfer the warm mixture to a sturdy piping bag with a large star tip. Pipe 24 evenly sized mounds about 2 1/2 inches wide, leaving space between them, and lightly brush the tops with remaining melted butter.
  5. Bake for 20 to 25 minutes, rotating the sheets halfway through, until the ridges are golden and the centers reach 160°F. Rest for 3 minutes and serve 3 mounds per person.