Ingredients
Equipment
Method
- Place the peeled and quartered potatoes in a large saucepan and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes.
- Drain the potatoes thoroughly and return them to the hot saucepan. Mash the potatoes until smooth. You can also use a ricer for a finer texture.
- Add the butter to the hot mashed potatoes and stir until melted and combined. Gradually stir in the warmed heavy cream until the mixture is smooth and creamy.
- In a small bowl, whisk together the egg yolks, salt, pepper, and nutmeg. Gradually beat this mixture into the mashed potatoes until well incorporated.
- Transfer the potato mixture to a piping bag fitted with a star tip. Pipe decorative shapes onto a baking sheet lined with parchment paper.
- Cover the piped potatoes with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This step helps them hold their shape.
- When ready to bake, preheat your oven to 400°F (200°C).
- Whisk together the beaten egg and water for the egg wash. Brush the tops of the chilled duchess potatoes with the egg wash.
- Bake for 25-30 minutes, or until the tops are golden brown and the edges are crisp.
Notes
For a make-ahead option, you can prepare the duchess potatoes up to the piping stage and refrigerate them. Bake them directly from the refrigerator, adding a few extra minutes to the baking time if needed.