Description
Delightfully elegant, creamy Duchess potatoes with a hint of garlic, perfect for any occasion.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 2 egg yolks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
- 1 tablespoon olive oil (for greasing the baking sheet)
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender. Drain and let sit for a few minutes.
- Prepare the Potato Mixture: Mash the cooked potatoes in a mixing bowl. Incorporate softened butter, heavy cream, garlic powder, onion powder, and egg yolks. Mix well and adjust seasoning.
- Pipe the Potatoes: Preheat oven to 375°F (190°C). Fill a pastry bag with the potato mixture and pipe onto a greased baking sheet, leaving space between each.
- Bake the Potatoes: Bake for 20-25 minutes until golden and slightly crisp. Garnish with fresh herbs if desired.
Notes
For best results, chill piped potato shapes for 30 minutes before baking. Experiment with herbs to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg