Duchess Potatoes Recipe: A 1942 Vintage Classic

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor, while margarine is more economical.

Soak the potatoes in cold water for 1 hour after washing and peeling them.

Boil the potatoes in a cast iron Dutch oven with 1 teaspoon of kosher salt for about 20-25 minutes until tender.

Drain most of the water from the boiled potatoes.

Rice the potatoes using a potato ricer until fluffy.

Add 2 tablespoons of butter, 1 teaspoon of kosher salt, 3 beaten egg yolks, and a few grains of paprika to the riced potatoes and mix well.

Prepare a piping bag with a large star tip for piping the potato mixture.

Fill the piping bag with the potato mixture and pipe onto a baking sheet lined with a Silat mat or parchment paper in decorative shapes.

Mix 1 egg with 1 tablespoon of water to create an egg wash and brush it over the piped potatoes.

Bake in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens