Duchess Potatoes - Easiest "Fancy" Potato Trick Ever - Food Wishes

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.

Peel 3 pounds of russet potatoes and cut them in half, then cut the halves into quarters.

Add the quartered potatoes to a pot of cold fresh water, covering them by a couple of inches.

Generously salt the water before placing it on high heat to bring to a boil.

Once boiling, reduce heat to medium-low and simmer the potatoes until very tender but not falling apart, testing with a thin knife.

Drain the potatoes very well and let them sit in the strainer for at least 5 minutes to dry.

Transfer the drained potatoes into a bowl and mash until almost smooth using a potato masher.

Add butter, salt, cayenne pepper, and a small touch of freshly grated nutmeg to the mashed potatoes and mix until smooth.

Switch to a whisk and add a splash of heavy cream and 3 large egg yolks, whisking until everything is combined and fluffy.

Switch to a spatula for a final mix, smashing any larger lumps against the side of the bowl.

Cover the mixture and let it cool to room temperature or refrigerate until ready to shape.

Transfer the cooled mixture into a piping bag and pipe onto a parchment-lined baking sheet, making about 12 portions.

If you don't have a piping bag, shape the mixture with your hands or an ice cream scoop, creating a ball on top of each portion.

Use a fork to make decorative marks around each piped portion, simulating the design of a star tip.

Drizzle or brush melted butter over the tops of the piped potatoes and sprinkle with cayenne pepper.

Bake in a preheated oven at 450°F for about 20 minutes or until the edges are browned and crisp, and the insides are heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens