Elegant yet simple to make, Duchess Potatoes are beautiful served as a side dish, appetizer, or even used to alongside a tasty beef Wellington.
- 2-3 pounds russet Idaho® potatoes, peeled and diced into 1-inch cubes
- 4 tablespoons cold unsalted butter, plus 2 tablespoons melted
- Salt and pepper, to taste
- 4 ounces cream cheese, softened
- 1/4 cup milk
- 4 large egg yolks
- 1 teaspoon dried thyme, optional
- Preheat oven to 425°F.
- In a large pot, add the potatoes and cover with cold water by about 2 inches. Bring to a boil, reduce to a simmer and cook until tender and easily pierced with a fork, about 15 - 20 minutes. Drain in a colander, and allow them to steam for about 5 minutes. Return them to the pot, or place in a bowl of a stand mixer.
- Add the 4 tablespoons of butter and with a potato masher mash until smooth. Or use a stand mixer with the paddle attachment and mix on low speed until smooth. Season with salt and pepper.
- Add the cream cheese, milk, egg yolks, and thyme (if using) and mix until well combined. Do not over-mash or your potatoes will end up with a gluey consistency.
- Line a baking sheet with parchment. Either use a spoon to dollop the mixture or a piping bag fitted with a large star point and pipe equal portions on the baking sheet about 2 inches apart.
- Brush with the melted butter and bake for 18-20 minutes or until the peaks start to turn golden.
To prepare ahead of time, pipe and refrigerate. Bake in a 425°F oven 20 minutes before serving.
I served my Duchess Potatoes with a pile of crispy shallow fried shallot rings. To make:
- Thinly slice shallot.
- Heat 2-3 tablespoons of olive oil in a small frypan until hot. To test if the oil is hot enough, add one small piece of shallot. Once it starts to bubble add remaining sliced shallots.
- Fry about 2 minutes, stirring occasionally, or until just starting to turn golden.
- Remove and drain. They will crisp up as they cool.