Duchess Potatoes

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Duchess Potatoes are an elegant side dish that adds panache to any meal and wows guests. They are a classic French side dish and first appeared in cookbooks in the mid-1770s. The origin of the name is uncertain but what is certain is they are delicious. They look like they are difficult to make but in truth are easy. And they can be prepared a day ahead and heated when you are ready to serve. Here is how I make them.

Peel 2 ½ pounds of russet potatoes (about 3 large ones) and cube into uniformed sizes. Place them in a pot, cover with water by 1 – 2 inches, bring to a boil and lower to a simmer adding 1 teaspoon of salt. Cook for about 20 minutes or until they can be easily pierced with a fork. Drain and return to the pot to ‘dry out’ a bit.

Add 4 tablespoons of unsalted butter, ¼ cup of heavy cream, a few grinds of black pepper and a few grates of nutmeg. With a hand mixer, mix until there are no lumps. Then beat in ½ cup of parmesan cheese. When the mixture has cooled slightly, beat in 4 egg yolks one at a time. Taste for seasonings and add salt and/or pepper, as necessary. You want the mixture stiff enough to pipe; if it is too stiff mix in more heavy cream a tablespoon at a time.

Place the mixture in a piping bag fitted with a star tip and pipe rounds on a half-sheet pan lined with parchment paper. I like to pipe about 2-inch rounds and serve each guest 2 or 3 but you do you. Pop the pan in the refrigerator for 1 hour uncovered so as not to disturb the beautiful swirl you so proudly created. Then cover with plastic wrap.

When you are ready to heat, brush each round with melted butter and bake in a 425-degree preheated oven for 20 minutes. Turn the oven to broil and cook for 2 – 3 minutes longer until the potatoes have a bit of a singe on them.

That is all there is to it! Duchess Potatoes dress up any entree: beef, pork, poultry, fish. And a make ahead dish that is easy to prepare. I hope you will try it and ENJOY!