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–+ servings
Duchess Potatoes served on a platter with sprigs of rosemary.

Duchess Potatoes

A fancy-pants way of serving mashed potatoes that adds texture and visual appeal.
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Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 4 people
Calories 153 kcal

Equipment

  • cutting board
  • kitchen knife
  • large saucepan
  • spider strainer
  • mixing bowl
  • potato ricer
  • large spoon
  • baking sheet
  • parchment paper
  • icing bag with large star tip
  • silicon brush

Ingredients
  

  • 6 whole medium potatoes - peeled and halved
  • 4 tbsp butter - divided
  • ¼ cup whole milk
  • 2 egg yolks
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp sour cream
  • 1 tbsp chives - chopped
  • 3 sprigs rosemary - for garnish

Instructions
 

  • Peel the potatoes, then cut them into even sized pieces.
    6 whole medium potatoes
    Peel the potatoes and cut into evenly sized pieces.
  • In a large saucepan, bring water to a rolling boil. Add salt, then carefully add the potatoes pieces to the boiling water.
    Bring water to a boil, then carefully add the potatoes pieces.
  • Adjust the temperature to a low boil. Boil the potatoes until fork-tender, but not falling apart.
    Bring back to a low boil. Gently boil until potatoes are fork tender, but before they fall apart.
  • Use a spider strainer to remove the potatoes. Allow the potatoes to steam out for at least five minutes, or until you no longer see steam. You want the potatoes to be as dry as possible.
    Remove the boiled potatoes and let steam out for at least 5 minutes.
  • Use a potato ricer with a fine screen to rice all of the potato pieces.
    Run all of the potato pieces through a ricer using a small screen.
  • Cut the butter into pieces, then add it to the riced potatoes.
    4 tbsp butter
    Add the butter to the riced potatoes.
  • Preheat the milk in the microwave until very hot. Pour the milk over the potatoes then gently fold until incorporated.
    1/4 cup whole milk
    Preheat milk or cream in the microwave, then add it to the potatoes. Gently fold in the hot milk and melted butter.
  • Add the egg yolks to the mash.
    2 egg yolks
    Fold in the egg yolks.
  • Gently fold the mash until the eggs are fully incorporated.
  • Add the salt and pepper.
    1 tsp kosher salt, 1/2 tsp black pepper
    Fold in the salt and pepper.
  • Again, gently fold until incorporated.
    Gently fold it all together. The mash should be light and airy.
  • Add the sour cream and chives or green onions.
    2 tbsp sour cream, 1 tbsp chives
    Add the sour cream and green onions or chives.
  • Fold into the mash. The mash should be light and airy, but not overly mashed. Overly mashed potatoes are starchy, which is not what you want here.
    Make sure everything is well combined.
  • Add the mash to a piping bag with a large star-shaped tip. On a baking sheet lined with parchment paper, carefully extrude the mash into neat little piles, reminiscent of carnation flowers.
    Add mash to a piping bag with a large star nozzle. On a parchment paper lined baking sheet, evenly extrude the mashed potatoes.
  • Melt butter in the microwave, then carefully drizzle the melted butter on top of each mound of mashed potatoes. Be careful not to disturb the delicate petals you created!
    Gently brush each with melted butter, being careful not to disturb its shape.
  • Bake in the oven for 30 - 45 minutes, or until brown crispy edges begin to form.
    Bake at 350F for 20-30 minutes, or until the ridges begin to brown.
  • Remove to a warm serving plate. You can use a butane torch for creme brûlée to add a little more browning if necessary. Garnish with rosemary, and serve warm.
    3 sprigs rosemary
    Duchess Potatoes served on a platter with sprigs of rosemary.

Nutrition

Calories: 153kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 684mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 0.3mg
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