This is a simple potato dish that makes a very elegant presentation. These
potatoes are basically a mashed potato that is dressed up.
Potato Hints, Tips, and Information,
Sweet Potato Tips,
History of Potatoes, and more great
Duchess Potato Recipe:
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 20 min
7 cups Yukon Gold or Russet
potatoes, peeled and cut into 1-1/2-inch chunks
3/4 cup warm
half and half cream, divided
7 tablespoons butter, room temperature
1 1/2 teaspoons salt
In large saucepan, add cut-up potatoes and just
enough cold water until potatoes are covered; bring to a boil. Reduce heat
to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender
when pierced with a fork. Potatoes are done when the
internal temperature registers approximately 200 degrees F. on your
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat
over medium-low heat approximately 1 to 2 minutes to dry potatoes,
stirring occasionally. NOTE: Boiled potatoes
left in water will start to jellify and may even increase in volume,
becoming swollen and watery. That is why it is important to let the
potatoes drain for a couple of minutes in a colander immediately after
they are cooked.
Mash potatoes with a potato masher or ricer (do not use your electric mixer) until they're smooth and free of chunks.
Add 1/2 cup half and half cream, butter, egg yolks, and salt. Mix thoroughly to blend. NOTE: You do not want the mashed potatoes to be too soft
or they will not hold their shape when baked. Slowly add remaining 1/4 cup half
and half cream to the potatoes (you may not need to use all the half
cream - the potatoes should be stiff).
Either spoon or pipe onto parchment-lined baking sheets leaving 2 inches between mounds. To Pipe, place a large star tip in pastry bag and fill bag with potato mixture.
Pipe circular or rectangular shapes onto parchment-lined baking sheet. Continue piping until baking sheet is full.
If you do not have a pastry bag, cut a diagonal slit one inch from the point on corner of plastic bag. Carefully spoon the potato mixture into bag.
Squeeze the air out of bag as your seal. to pipe the mixture, hold the filled bag perpendicular to the baking sheet, then force the potato mixture through
the top by squeezing the end of the bag with your writing hand and supporting the bag with your other hand.
Alternate designs: (1) Pipe into decorative mounds in lightly greased muffin cups. (2) Shape into rosettes.
NOTE: To bake later, loosely cover with plastic wrap and refrigerate until ready to use. Recipe can be prepared to this point, covered and refrigerated,
up to 24 hours.
Preheat oven to 450 degrees F. Place baking sheet on middle rack in oven. Bake for 15 to 20 minutes or until tops are lightly browned.
Makes 6 to 8 servings.