Duchess Potatoes

Recipe by: TermiNatetor

Revamp your mash potatoes into a classy side dish.

Make This Recipe

5 pounds red potatoes, peeled and diced, and boiled until fork-tender
8 Eggland’s Best Eggs (large), yolks
1 stick unsalted butter, softened
Salt and pepper to taste
¼ cup of fresh herbs, minced (I used a mixture of sage, thyme, parsley, and rosemary)
Nutmeg, to taste
1 ¼ cup heavy cream
1 Eggland’s Best Egg (large)
1/3 cup Parmesan cheese

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Preheat the oven to 375 F. Line a baking sheet with parchment or a silicone baking mat.
Lay the boil potatoes on the baking sheet and bake in the oven for 10-15 minutes, just to slightly dry out the potatoes.
Remove the potatoes from the oven and process them through a food processor.
They will resemble thick, sticky mashed potatoes. Allow cooling in a bowl for about 5 minutes.
To the potatoes, add the egg yolks, butter, herbs, nutmeg, salt & pepper, and ¾ cups of the heavy cream.
Fold ingredients together with a rubber spatula until combined. Taste and make sure the potatoes have been adequately salted.
Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion onto the prepared baking sheets.
*Note: Once all the potatoes have been piped out, you have one of two options. You could either proceed and bake these little potato delights off or you can cover them with plastic and store in the fridge until you are needing to bake them.
When you are ready to bake them, make an egg wash by mixing the whole egg, the remaining ½ cup cream, and 1/3 cup of parmesan cheese. Lightly brush the piped potatoes with the egg wash.
Bake for 20-25 minutes until golden brown around the edges and serve immediately.