Welcome, today we’re going to make something called the Duchess Potatoes, which is a French were making mashed potatoes.
I’ll show you “how to make Duchess potatoes from scratch? “
This recipe can be used as a side dish with salad, meat, or fish.
And can be done in all kinds of shapes you want, great fun when you want to do cooking with your kids too.
We take it, of course, to the next level and we add some things to it and we get something that’s more interesting, more diverse, and it’s fun to make.
Thanksgiving is coming and this is the perfect time to serve Duchess Potatoes.
The famous Duchess Potatoes actually maybe not so famous if you haven’t done them before.
But it’s a great alternative to normal mashed potatoes recipe, it’s great to do something else with potatoes.
Try my other Thanksgiving recipes
How To pipe potatoes using piping bag for Duchesse potatoes?
- Do not overfill the bag as it makes it difficult to pipe.
- Use a grater to help you fill the bag.
- Make fist and press evenly when piping.
- The mash needs to be of the right consistency, and not too heavy and hard. No lumps!
- When piping, count and ensure that the Duchess is of the same height.
- With practice, you can move on to fancy work. This can would make great toppings for Shepherds Pie.
How To Make The Creamiest Duchess Potatoes/Mashed Potatoes?
- For mashed potatoes, you need to select a perfect variety of potatoes. I recommend using Russets, and Yukon Gold.
- Cut potatoes in equal sizes to make sure they cook evenly.
- Start the cooking process with potatoes in the water.
- Make sure the water is cold, to ensure that the whole pot comes up to temperature together and salty.
- Mashed potatoes are meant to be creamy and fluffy, not gummy and gluey.
- For perfect mashed potatoes, a hand-held masher or even a fork works fine. And for larger batches use a stand mixer.
- Drain the water when potatoes are boiled, return drained potatoes into the same pot without a lid, and put back to medium heat to allow any remaining water to evaporate.
- Sprinkle a pinch of baking powder over potatoes, this helps to form air pockets and you will get the fluffiest mashed potatoes ever.
How to add extra flavor to Duchess Potatoes/Mashes potatoes?
- Heat the butter and milk separately, and add the warm butter to the potatoes first to get extra butterier tasting mashed potatoes.
- Infuseflavore to your cream/milk with ingredients like crushed raw garlic, chopped shallots/peppers, herbs like rosemary, thyme, bay leaves, or whole spices like peppercorns.
- Add more flavor and extra creaminess by adding cream cheese or sour cream.
- For extra fresh and vibrant flavor add herbs like chives, basil, tarragon, or parsley.
What can I serve with Duchess Potatoes/Mashed Potatoes?
- You can serve your mashed potatoes with Roasted Chicken, Cranberry Sauce, Honey roasted Carrots, Roasted Brussels Sprouts.
- They will go beautifully with any kind of side dishes, the salad, you can eat them with ketchup/mayonnaise.
- You know for them on the side plate with meat and things like that, they’re just really really good.
Products I have used are mentioned below(Amazon Affiliate Links).
- Baking tray: Perfect for baling, nonstick for easy release and quick cleanup, dishwasher safe.
- Pan: A perfect pan for day-to-day use, easy to clean.
- Hand masher: Perfect for mashing root vegetables, avocadoes, apples, and nuts, dust resistant, and dishwasher safe.
Let us have a look at our ingredients for Duchess Potatoes recipe.
- Potatoes: A must-have ingredient for Mashed Potatoes or Duchess Potatoes recipe. In this recipe, they are just creamy and fluffy.
- Butter: A perfect ingredient to add that velvety texture to our recipe, creamy and smooth, and also adds extra flavor.
- Egg: Just to add extra flavor and texture to our recipe.
- Spices: For a better and enhanced flavor.
Let’s get started with our Duchess Potatoes Recipe.
So basically you need to start with potatoes, it has to be the type that is really suited for mash or boiling. The first step of course is to boil your potatoes because we want to make a mash.
Use Russets/ Yukon Gold potatoes because the end is all going to be nice and golden, nice and appetizing.
Always start in cold water, cut your potatoes to make it a bit faster, and then add rock salt.
*If you take a white potato it’s going to be sad and not very appealing.*
You should know that rock salt is much saltier, salty power is huge. So a little bit of rock salt and your potatoes will be fire on.
And bring it to the boil, when it boils you’re going to leave them until they really cook like 20-25 minutes.
Our potatoes are cooked, remove the water and let them, because it is very important to get rid of the excess of water.
We are going to start the mashing process.
Use a hand masher or fork, anything you have and you’re going to start to gently mash all of your potatoes.
So now when you have mashed potatoes, the next step consists of drawing our mix.
So put heat on the low, low-two medium and just mix potatoes like a little bit.
We are heating potatoes just to dry the last bit of water to drain out of the potato and not to cook anything.
When this process is done you put your heat back off.
And now incorporate the butter and the eggs.
So first off we’re going to take our butter, and gently start to incorporate your butter in your mix.
Like when you do keep mashing a little bit until all the butter is melted and incorporated into your mix.
And when it’s done, it will exactly look like the choux pastry.
Now time to add egg yolks, take 3 egg yolks and put them in, off the heat again and the same thing again.
Gently mix all potatoes with the egg yolk until you get a nice consistency done you’ll get a nice golden color.
Now that we’re gonna basically season our mix.
So take some salt flakes, just a little bit that’s up to you, up to your liking, and take some nutmeg because nutmeg and potatoes go really really well.
From here what we’re going to do basically is, put the heat back on, on very low heat .
Slowly incorporate all seasonings to make sure it’s everywhere in the potatoes and make sure you taste it as well.
And after 1-2 minutes stop the heat.
No put everything in a piping bag, ready to put this on the baking tray and in the oven.
Fill the piping bag and get ready to lay down the potatoes, roughly make some kind of little shoe style or little crowns. You can also make apparently little nests of potatoes that are a bit larger maybe.
Basically, you start and you leave the space in the middle. So basically, you can fill that potato with a sauce or you can fill it with mushrooms or anything you want.
Put it in the oven 200C or 425F for about 15-20 minutes, until it’s nice and golden brown.
After that take Duchess Potatoes out of the oven and you’ll see that they are just nice and golden on the top.
- Baking tray
- Hand Masher
- 500 g potatoes
- 50 g butter
- 3 egg yolks
- ½ tsp salt
- ¼ tsp pepper powder
- ¼ tsp nutmeg
- Take a pan with cold water, add potatoes cut into equal sizes, add salt, and then cook them for 20-25 minutes and bring them to a boil.
- Strain out the excess water from potatoes and again heat the potatoes to remove excess water if any. And then mash it with the help of a hand masher/ fork.
- Now add butter and mix well and then add egg yolks and mix everything again. Now add all seasonings and spices of your choice and then give it a nice mix.
- Pour potatoes into a piping bag and make little shapes out of it in a baking tray, be sure to make all of them of equal sizes.
- Put it in the oven 200C or 425F for about 15-20 minutes, until it’s nice and golden brown.