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.Print
If you make these Duchess Potatoes for your next dinner party, your guests will be impressed! This side dish is crispy, creamy and absolutely delicious.
- 2 1/2 lbs russet potatoes
- 4 egg yolks
- 1/4 cup + 1 tablespoon butter
- 1/4 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.
To make these ahead prepare them up to step 4 up to one day in advance and store them in your fridge. Remove them from your fridge 15 minutes before you are going to bake them and continue with steps 5, 6 and 7.