Absolutely gorgeous Duchess Potatoes that are unbelievably easy to make!
We had a birthday meal last week as I mentioned in my Chimichurri post. The requested dinner was steak and potatoes but I didn’t want to do just regular ole’ baked potatoes and thought that something a little fancier might be appreciated by all, so I decided to serve these Duchess Potatoes.
We’re big potato fans in my house, I grew up eating them with almost every meal. When I was a child we lived with my grandparents for several years and my grandad had a garden with a variety of delicious fruit and vegetables in there, but whatever else he grew there were always, always potatoes.
He also grew and ate kale about 30 years before it became a hipster vegetable 🙂
I’ve made Duchess Potatoes before but it was a really long time ago, I don’t think my children have ever had them before the birthday dinner.
The trick here is to not over mash the potatoes, they start to get all sticky and gluey and they just aren’t as nice to eat when that happens. If you don’t have a piping bag and wide star tip then you can either put the mashed potatoes into a ziplock type of bag and cut the corner off and pipe them out like that, or just spoon them out into little mounds and kind of rough up the outside of it with a fork. Of course they won’t look exactly the same but they will still taste just as nice.
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Pretty, piped, Duchess Potatoes! easy but fancy baked mashed potatoes. They are Gluten Free, vegetarian and paleo and whole30.
- 8 medium potatoes peeled and chopped
- 1 tbsp butter, or omit if preferred or dairy free margarine (but not for paleo/w30)
- 3 egg yolks
- salt and pepper to taste
- Preheat your oven to 200C/400F
- Line a sheet pan with parchment paper.
- Boil the potatoes in water for about 20 minutes or until they are soft, but not over cooked and mushy.
- Once they are cooked drain well, add in the egg yolks, butter and a little salt and pepper.
- Mash until they are smooth and soft, but don't overdo it or they will get sticky and glue like.
- Pipe onto the parchment lined sheet pan to make small swirly shapes.
- Bake in the oven for about 20 minutes until they turn a little brown on the edges.