Duchess Potatoes

You got me, this is NOT a new technique. Matter of fact, there’s good reason to believe that this dish dates back to 17th century France. Regardless, these little coils of tater are sure to induce stoke into even the most experienced of guests. Long story short, make some potatoes, mash ‘em up, put tasty things inside, pipe onto a sheet tray and BOOM… an easy (and cute AF) side dish for your holiday table. You: 1 Grinch: 0 🤘🏼 Adam

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Duchess Potatoes

Ingredients

• 5-7 Russet Potatoes, peeled
• 3 sticks Unsalted Butter, cubed and tempered
• 1 cup Whole Milk
• 1 ½ cups Heavy Cream
• 3 Egg Yolks
• Kosher Salt, to taste
• Chives, to garnish

Instructions

1. Preheat the oven to 400F (204c). Bring a large pot filled with salted water to a boil. Simmer the potatoes until tender. Strain the water.
2. Mash the potatoes with a ricer, food mill or with a hand masher. Stir in butter until melted, then add in whole milk, heavy cream, egg yolks, salt and pepper. Mix until smooth. Let cool slightly. Transfer to a piping (or Ziplock) bag fitted with a large star-attachment.
3. Do your best to pipe the potatoes in tight, similarly sized coils. Bake for 12-15 minutes or until lightly browned. Remove from the oven and allow to cool for 5 minutes before serving.
4. Use a thin spatula to remove the coils from the tray and arrange on a serving platter. Garnish with pretty green things: chives, parsley, dill, microgreens, etc.

Adam's Notes

Optional:

• Lightly brush the coiled duchess potatoes with an egg-wash (1 egg yolk mixed with 1 tablespoon of water) before placing them in the oven.
• After baked and cooled, drizzle the duchess potatoes with more melted butter for brownie points.