Duchess Potatoes

Two Olive Trees


Duchess Potatoes

Yield 16 servings

 5# russet potatoes

8 egg yolks

1 stick butter softened

Salt & freshly ground black pepper

1/4 tsp. Nutmeg

1/4 tsp. Paprika

1 cup heavy cream

1 whole egg

3/4c Grana Padano cheese or Pecorino Romano cheese from Two Olive Trees



Peel and boil potatoes

Preheat oven to 375 degrees. Line a baking sheet with parchment or a silicon baking mat.

Lay the boiled potatoes on a baking sheet and place into the oven until slightly dried on the surface, 10-15 minutes

Remove the potatoes from the oven and process through a ricer or food mill.

Allow to cool in a bowl for about 5 minutes

Add the egg yolks, butter, a couple generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and ¾ cup cream. Stir with a rubber spatula to combine. Taste and make sure 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 sheet.

Make an egg wash by mixing the whole egg with the remaining ¼ cup cream. Lightly brush the piped potatoes with the egg wash and sprinkle with cheese and paprika. This is a little easier if you chill the piped potatoes for half an hour or so.

Bake until golden brown around the edges. Serve on a pretty platter!