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The Ultimate Creamy and Crispy Duchess Potatoes (Piped Perfection)

Close-up of several golden brown duchess potatoes piped into decorative swirls on a white plate.
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Make elegant Duchess Potatoes that are creamy inside and golden brown outside. This recipe uses simple techniques to achieve a showstopper side dish perfect for holiday dinners.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large egg yolks, lightly beaten
  • 1/4 cup grated Parmesan cheese (optional, for flavor)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water.
  2. Bring the water to a boil and cook the potatoes until they are very tender, about 15 to 20 minutes.
  3. Drain the potatoes completely. Return them to the hot, empty pot and let them sit for 2 minutes over low heat, shaking occasionally, to dry out excess moisture.
  4. While the potatoes dry, heat the milk and butter together in a small saucepan until the butter melts. Do not boil.
  5. Mash the potatoes thoroughly until smooth. You can use a potato ricer for the smoothest texture.
  6. Gradually beat the warm milk and butter mixture into the mashed potatoes until fully incorporated.
  7. Stir in the salt, pepper, and Parmesan cheese, if using.
  8. Let the potato mixture cool slightly, about 10 minutes.
  9. Beat in the 4 egg yolks one at a time until the mixture is smooth and thick. The mixture should hold its shape when piped.
  10. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  11. Transfer the potato mixture to a large pastry bag fitted with a large star tip (like a Wilton 1M).
  12. Pipe the potato mixture onto the prepared baking sheet into swirls or rosettes, about 2 inches wide.
  13. Brush the tops of the piped potatoes lightly with the egg wash.
  14. Bake for 20 to 25 minutes, or until the edges are golden brown and crispy.
  15. Serve immediately as an elegant side dish.

Notes

  • For the creamiest texture, use a potato ricer instead of a standard masher.
  • If you do not have a pastry bag, you can drop spoonfuls of the mixture onto the baking sheet for a rustic look.
  • You can prepare the potato mixture a day ahead, cover it, and keep it refrigerated. Add 5 minutes to the baking time if piping cold mixture.

Nutrition

Find it online: https://cookincorner.com/duchess-potatoes-piped-perfection-recipe/