ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Duchess Potatoes

Yield 8 Servings
A great choice for entertaining, Duchess Potatoes are cooked potatoes that are blended with egg yolks, butter and cream, piped into a decorative shape and baked.  Serve with beef tenderloin or a pork roast for an impressive meal.

Ingredients

  • 3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
  • Salt and pepper
  • 1/2 cup heavy cream, warmed
  • 5 tablespoons unsalted butter, cut into pieces
  • 2 large egg yolks

Nutrition Information

  • calories 286
  • fat 14 g
  • satfat 8 g
  • protein 5 g
  • carbohydrate 37 g
  • fiber 3 g
  • cholesterol 92 mg
  • sodium 164 mg

How to Make It

  1. Preheat oven to 425°F. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until tender when pierced with a knife, about 20 to 25 minutes. Drain.

  2. Transfer potatoes to a large bowl and mash with a masher or potato ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1 tsp. salt and 1/2 tsp. pepper. Mix well.

  3. Line 2 baking sheets with parchment. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe decorative swirled mounds about 2 inches in diameter and about 2 inches apart. Bake until tops are lightly browned, about 20 to 25 minutes.