Description
Elegant and fluffy potato mounds piped from a pastry bag, blending buttery creaminess with the subtle sweetness of potatoes.
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes
- ½ cup unsalted butter
- ⅓ cup heavy cream or milk
- 2 egg yolks
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) for added flavor
Instructions
- Peel and cut potatoes into even chunks. Place in a pot with cold, salted water and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain potatoes and return to pot. Mash smoothly, ensuring no lumps.
- Stir in butter until melted, then add heavy cream and mix until velvety smooth.
- Incorporate egg yolks, mixing thoroughly. Season with salt, pepper, and herbs.
- Preheat oven to 425°F. Pipe potato mixture onto a lined baking sheet to form mounds.
- Bake for 20-25 minutes until golden brown and crispy.
- Allow to cool slightly before serving hot.
Notes
Avoid overcooking potatoes to prevent a watery texture. Use room temperature butter and cream for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 180mg
Keywords: Duchess Potatoes, comfort food, side dish, potatoes, baked potatoes
