Duchess potatoes is a classic French dish. The mashed potatoes are usually piped onto the baking sheet, but you can shape them or drop them in any way you like.
Make these special mashed potatoes ahead then freeze in serving size portions. This dish is excellent for any day of the week, and the potatoes are especially convenient for holiday dinners.
- 5 or 6 medium potatoes, preferably baking potatoes, such as russets
- 1/4 cup melted butter
- 1/2 teaspoon salt
- dash freshly ground black pepper, or to taste
- 2 egg yolks, slightly beaten
- 1/3 cup light or heavy cream
- 1 whole egg, beaten
- 2 teaspoons water
- Peel the potatoes and cut them into large chunks. Put them in a large saucepan, cover with water, and add about 1 teaspoon of salt for each quart of water. Bring to a boil over medium heat and continue boiling for 15 to 20 minutes, or until potatoes are tender. Drain well.
- Mash the hot potatoes with butter, salt, pepper, egg yolks, and cream. Beat until light and fluffy. Form into mounds by tablespoons on a baking sheet (individual serving size portions) or use a piping bag with a decorative tip and make swirled mounds.
- Freeze on the baking sheet until solid and then package in freezer storage bags or containers. Store in the freezer until it's time to bake them.
- To serve, place duchess potatoes on a lightly greased baking sheet.
- Preheat the oven to 425 F.
- Whisk 1 whole egg with the 2 teaspoons of water; brush potato mounds lightly with the beaten egg mixture.
- Brown the potatoes in the preheated oven for 10 minutes, or until the potatoes are golden brown and hot throughout.