Duchess Potatoes

Gown up your vacation desk with duchess potatoes, delicate buttery swirls created from easy substances you possible have already got. They bake up golden with crisp edges, pair with virtually something, and add a straightforward, elevated contact to any meal.

What Are Duchess Potatoes?

Duchess potatoes (AKA pommes duchesse) are a traditional French dish created from buttery mashed potatoes blended with egg yolks and baked into ornamental swirls till frivolously crisp on the skin and pillowy delicate inside.

Elements

• Russet Potatoes: Russets are starchy and fluffy and maintain their form, making them good for this recipe. Baking as a substitute of boiling will preserve the moisture low for good piping.
• Butter: Provides richness and helps the potatoes brown. Ensure it’s softened to room temperature so it blends extra simply.
• Seasonings: Nutmeg provides a heat, cozy observe that makes creamy dishes even higher, however somewhat goes a great distance! Salt and pepper convey out the wealthy, buttery style much more.
• Eggs: The yolks create richness and assist bind the combination so the swirls rise up tall, whereas the whites are brushed on prime for a golden, crisp end.
• Variations: Swap nutmeg for a pinch of garlic powder or white pepper for refined savory notes. Stir in finely grated Parmesan cheese or roasted garlic for a extra intense savory model. Add chopped contemporary herbs (parsley, chives, thyme) for a contemporary taste enhance.

PRO POTATO TIP: Save the potato skins from making duchess potatoes to show into crispy, scrumptious potato skins.

Find out how to Make Duchess Potatoes

1. Bake, scoop out, and mash the potatoes, saving the skins.
2. Stir within the remaining substances and pipe onto a parchment-lined baking sheet.
3. Brush with egg whites and bake till golden and crisp on the edges.

Storage & Leftovers

Refrigerate unbaked or baked duchess potatoes in an hermetic container for as much as 4 days. Or freeze unbaked swirls on a tray till strong, then retailer in a freezer bag for as much as 3 months.

Reheat baked leftovers in a sizzling oven or air fryer to revive their crisp edges. Or bake from frozen at 425°F for 15 to twenty minutes.

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Prep Time 10 minutes minutes

Prepare dinner Time 1 hour hour

Whole Time 1 hour hour 10 minutes minutes

• Preheat oven to 425°F. Wash the skin of the potatoes and poke the skins throughout with a fork. Place within the oven and bake till they’re delicate inside, about 50-60 minutes or till tender.

• Permit the potatoes to chill and lower in half. Scoop out the center and place in a bowl. Permit the potatoes to chill barely.

• Mash the potatoes till very {smooth} or use a ricer to rice the potatoes. As soon as {smooth}, add butter, nutmeg, and salt and pepper to style. Stir in egg yolks.

• Place the potato combination right into a piping bag with a star tip. Pipe mounds of potatoes about 2 inches broad and 1 ½ inches tall onto a parchment-lined pan. It is okay if the sizes differ somewhat bit.

• Whisk the egg whites with a fork till they’re barely foamy. Brush the egg whites over piped potatoes very gently and bake 10-Quarter-hour or till golden.

• Garnish with contemporary herbs if desired.

Potatoes & Prep

• Potatoes might be boiled however should be very nicely drained. If there’s an excessive amount of moisture, the potatoes received’t maintain their form as nicely.
• Mash the potatoes very nicely, a potato ricer makes the right texture for this recipe.
• In the event you don’t have piping baggage, snip off the nook of a freezer bag and insert a piping tip if you happen to’d like.

Make Forward

• These might be ready as much as 2 days forward, lined, and refrigerated earlier than baking.
• Duchess potatoes may also be frozen earlier than baking. Freeze them on the baking sheet, after which switch them right into a freezer bag. Bake from frozen for 15-20 minutes or till heated by means of.

Leftovers
Refrigerate leftovers for as much as 4 days, or freeze for as much as 3 months. Re-crisp within the oven or air fryer.

Energy: 161 | Carbohydrates: 21g | Protein: 4g | Fats: 7g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 70mg | Sodium: 72mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of substances used.

Course Aspect Dish

Delicacies American, French

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