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Piped Duchess Potatoes

Piped Duchess potatoes are made from smooth, buttery mashed potatoes shaped into rosettes and baked until their ridges are golden brown. A large star tip gives each potato a crisp-edged shape with a tender center.
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Prep Time 20 minutes
Cook Time 40 minutes
cooling and resting 7 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cut into 1 1/2-inch pieces
  • 1 tbsp kosher salt divided
  • 4 tbsp unsalted butter
  • 0.25 cup heavy cream
  • 3 egg yolks large
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg

Equipment

  • 1 large rimmed baking sheet
  • 1 pastry bag with large star tip

Method
 

  1. Put the potatoes in a large pot and cover with cold water by 1 inch; stir in 2 teaspoons of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  3. Drain the potatoes well and return them to the hot pot.
  4. Stir the potatoes over low heat for 1 to 2 minutes to dry.
  5. Remove the potatoes from the heat and rice or mash until smooth.
  6. Melt the butter with the heavy cream in a small saucepan over low heat.
  7. Stir the butter and heavy cream into the potatoes.
  8. Let the potatoes cool for 2 minutes.
  9. Mix in the egg yolks, the remaining 1 teaspoon salt, the pepper, and the nutmeg until smooth.
  10. Heat the oven to 425°F.
  11. Line a large rimmed baking sheet with parchment paper.
  12. Spoon the potato mixture into a pastry bag fitted with a large star tip.
  13. Pipe 12 rosettes, about 3 inches wide, onto the baking sheet.
  14. Bake for 18 to 22 minutes, until the ridges are golden brown and the centers reach 160°F.
  15. Let rest for 5 minutes before serving.

Notes

For distinct ridges, make sure the potatoes are very smooth before piping. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture may become grainy. For a dairy-free variation, use plant-based butter and unsweetened plant cream.