Look how pretty these potatoes are! I know, I know it feels a bit wrong to use the words potato and pretty in the same sentence, but they really are.
During one of the bazillion hours I spend looking at pictures of food online (you do that too, right?), I found myself staring at plate of deliciously swirled duchess sweet potatoes on A Family Feast’s blog. My mind started going into all these different and same directions at the same time. If I was saying all the things I was thinking, it would have sounded a little like, “I want these right now” and “why haven’t I ever heard of these before?” and “holy damn these looks so creamy and crispy and pretty all at once!” Then, I just kept repeating those things over and over as I stared at the screen.
You would think I’d have been on a duchess potato making mission but instead I put the idea aside for a few months. I get distracted easily. 🙂
So here’s the thing, you guys, I think you should make these for your next fancy dinner party. I won’t lie, they do take more work to make than mashed potatoes, but if you put these down on the table for your guests your going to look like a regular ol’ Martha Stewart.
Here’s a few reasons I think you should make these the next time you entertain guests:
- They’re the prettiest potatoes your guests will ever see
- They will make you look like a super chef
- They can be made up to a day in advance and stored in your fridge until you are ready to bake them
- They go great with everything from a pot roast to grilled salmon
- They are extra super delicious
Oh, and those yummy looking carrots you see on the side are these Oven Roasted Carrots with Carrot Top Pesto. Super yummy!
A quick note: I tried making a few of these without the egg for a guest with an egg allergy but it was a bit of a flop. They still tasted great but didn’t get crispy on the outside, flattened out a lot and were hard to remove from the pan. If you know of an egg-free way to make these, I’d love to hear!
If you make these Duchess Potatoes make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 2½ lbs russet potatoes
- 4 egg yolks
- ¼ cup + 1 tablespoon butter
- ¼ cup (or more) of whipping cream
- 2 teaspoons sea salt
- A pinch of freshly ground nutmeg
- Plenty of freshly ground pepper
- 1 whole egg (for the egg wash)
- Peel the potatoes and cut in quarters. Place in a large pot and fill with cold water. Bring the water to a boil until a fork easily pokes through the potatoes, about 10-15 minutes. Drain the potatoes and set aside to cool slightly.
- Once the potatoes are no longer hot to the touch (you don't want to scramble the yolks) add the egg yolks, butter, cream, salt, pepper and nutmeg. Using a potato masher or electric beater mash the potatoes until smooth. Taste for seasoning and add more salt and pepper if needed. Don't be shy with the salt.
- Optional step: For extra smooth potatoes you can work the potatoes though a fine mesh sieve with the back of a wooden spoon (this is how I do it but it is a bit of a chore) or use a potato ricer.
- Preheat the oven to 375 degrees. Put the mashed potatoes in a pastry bag fitted with a large star tip. Line 2 baking trays with parchment paper. Pipe the potatoes into 3 inch round circles on the parchment paper.
- Whisk the whole egg with a fork and gently brush over the potatoes; you may have some left over.
- Bake the potatoes for 25-30 minutes, or until they have started to turn brown along the ridges.
- Remove from oven and serve immediately.