Duchess Potatoes

To prep ahead, portion onto baking sheet. Freeze until hard, then transfer to a zip-top bag and freeze, up to 3 days. Brush with yolk mixture and bake as directed.

  • Prep:
  • Total Time:
  • Servings: 8
Duchess Potatoes

Source: Everyday Food, November 2012


  • 2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
  • Salt and pepper
  • 3 tablespoons cold unsalted butter, plus more for parchment
  • 3 large egg yolks, divided
  • 1/4 cup plus 2 teaspoons heavy cream, divided
  • Ground nutmeg


  1. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.

  2. Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.

Cook's Notes

These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.


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