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duch*ess Potatoes Casserole is the perfect make-ahead potato side dish for holidays, celebrations and Sunday Suppers with the family!
Every special occasion lunch or dinner deserves a perfect potato side dish. Whether you're hosting Easter Dinner, Christmas Dinner, Thanksgiving or a dinner party with friends, this duch*ess Potatoes Recipe is a great way to serve a fancy side that offers that make-ahead magic we love.
What are duch*ess Potatoes?
duch*ess Potatoes are a rich, elevated version of mashed potatoes that are a great option when you need a make-ahead potato dish. Buttered mashed potatoes are enriched with egg yolks, then piped onto a parchment lined baking pan in individual portions, brushed with butter and baked until golden.
duch*ess Potatoes Casserole is an even easier version of the recipe, giving you an entire pan of potatoes with half the piping effort, but all of that golden brown deliciousness on top. The egg yolks give the potatoes a delicious flavor, as well as a firm texture so the swirls of potato hold their shape when baked.
Ingredients & Substitutions for Potato Casserole:
Before we get to the step-by-step instructions, a few notes about the ingredients:
Potatoes: Russet potatoes or yukon golds work in this recipe. Red potatoes are a little too waxy for my taste in this recipe.
Butter: Salted is my preference, but unsalted works, too. Be mindful to keep the butter / cream / egg ratios pretty close to the recipe to ensure the spuds can pipe and bake up as promised!
Full ingredient list and measurements included in the printable recipe card below.
How to make duch*ess Potato Casserole:
1. Prep potatoes
Peel and cut your potatoes into roughly equal pieces, which will ensure they all finish cooking at the same time. Place potatoes in salted water and boil until tender (12-18 minutes, depending on the size of your potato pieces). Drain potatoes, then return to the pot over low heat for several minutes, letting any residual moisture evaporate without browning the potatoes.
Using a potato ricer or food mill, process the hot potatoes into a large mixing bowl until smooth. If you don't have either mashing tool, use a regular potato masher or a couple of forks to make the potato mixture as smooth as possible.
2. Butter and season potatoes
To the hot potatoes add 2 ½ tablespoons of butter, ⅓ cup heavy cream, black and white pepper, coarse salt and a pinch of nutmeg. Stir well to combine. Taste and adjust seasoning.
When the potatoes have cooled a bit, mix in three egg yolks until the egg mixture is equally distributed into the potatoes, creating a light golden mixture.
3. Pipe mixture for baking
Spread about half of the potato mixture into the bottom of a greased 2-quart casserole dish. Use a rubber spatula or offset spatula to smooth the layer.
Transfer remaining potato mixture to a large piping bag fitted with a large star tip. Pipe potatoes in 2-3 inch large swirls across the top of the casserole. Refrigerate piped potato casserole, uncovered, for 30 minutes. Now, preheat oven to 400℉.
Once cooled, gently brush the top of the potato swirl surface with melted butter, then bake for 30 minutes, until golden brown and heated through. (For an extra-brown surface, broil potato casserole for the final few minutes).
4. Serve
Remove from oven and serve.
FAQ's and Serving Suggestions:
What is the distinctive ingredient used to make duch*ess potatoes?
Egg yolks give duch*ess Potatoes their recognizable golden color and rich flavor. The yolks are folded into buttered mashed potatoes before the spuds are piped and baked to a golden brown finish.
What is the origin of duch*ess potatoes?
duch*ess Potatoes started as Pommes duch*esse in France in the mid-1700's. To this day, you'll find them on the menu at upscale restaurants around the world. I recently enjoyed a miniature, two-bite version of duch*ess potatoes at a beautiful restaurant in Salzburg, Austria. Delicious food knows no boundaries!
Are duch*ess potatoes the same as Robuchon potatoes?
duch*ess potatoes are an enriched potato recipe that is piped into individual portions (or into a casserole dish) and baked to a crispy finish. Robuchon Potatoes refer to the classic recipe by French chef Joel Robuchon for mashed potatoes laden with hot milk and iced cold butter, then mixed until fluffy. Both delicious, but very different potato experiences.
Can I make duch*ess potato casserole without a pastry bag?
To make duch*ess Potatoes Casserole without a piping bag, use a zip top bag with a ½ inch hole cut in the corner for piping, or simply spread all of your prepared potatoes in the casserole dish and use the tines of a fork to create a grid pattern in the top of the potatoes (similar to the top of the mashed potatoes in our Creamy Fish Pie Recipe). Brush with butter, then bake.
Are duch*ess Potatoes a good make ahead dish?
duch*ess Potatoes Casserole are a great make ahead menu item for a holiday meal or Sunday Supper. To make duch*ess Potatoes Casserole ahead, complete steps 1-6 of the recipe, then cover and refrigerate your casserole dish of potatoes. When ready to bake, preheat oven to 400℉. Brush the piped potato topping with melted butter, then bake according to recipe instructions.
What to serve with duch*ess Potato Recipe?
duch*ess potatoes are a great option for any main dish during the holiday season. Whether you're serving traditional items like ham, roast beef, prime rib, or pescatarian favorites like a side of Slow Roasted Salmon or an upscale fish dish like Pan Seared Halibut, these are the best potatoes for an upscale, make-ahead option!
How to store duch*ess Potato Casserole?
Wrap leftover potato casserole well or move to an airtight container. Store in the refrigerator for up to 3 days.
Easy duch*ess Potatoes Casserole Recipe
- Author: Christina
- Total Time: 45 minutes
- Yield: 6-8 1x
Ingredients
Scale
2 ½ pounds Yukon Gold potatoes
⅓ cup heavy cream
4 tablespoons salted butter, divided
½ teaspoon black pepper
¼ teaspoon white pepper
2 teaspoons coarse kosher salt
Pinch nutmeg
3 egg yolks
Instructions
- Peel and cut potatoes into equal pieces. Place potatoes in a large pot of salted water and boil until tender (12-18 minutes, depending on the size of your potato pieces). Drain potatoes, then return to the pot over low heat for several minutes, letting any residual moisture evaporate without browning the potatoes. Using a potato ricer or food mill, process the hot potatoes into a large bowl until smooth. If you don't have either mashing tool, use a regular potato masher or a couple of forks to make the potato mixture as smooth as possible.
- To the hot potatoes add 2 ½ tablespoons of butter, ⅓ cup heavy cream, black and white pepper, coarse salt and a pinch of nutmeg. Stir well to combine. Taste and adjust seasoning.When the potatoes have cooled a bit, mix in three egg yolks until the egg mixture is equally distributed into the potatoes, creating a light yellow mixture.
- Spread about half of the potato mixture into the bottom of a greased 2-quart casserole dish. Use a rubber spatula or offset spatula to smooth the layer. Transfer remaining potato mixture to a piping bag fitted with a large star piping tip. Pipe potatoes in 2-3 inch large swirls across the top of the casserole. Refrigerate piped potato casserole, uncovered, for 30 minutes. Now, preheat oven to 400℉. Once cooled, gently brush the top of the potato swirl surface with melted butter, then bake for 30 mins, until golden brown and heated through. (For an extra-brown surface, broil potato casserole for the final few minutes).
- Remove from oven and serve.
Notes
To make duch*ess Potatoes Casserole ahead, complete steps 1-3, but before baking, cover and refrigerate. When ready to bake, preheat oven to 400℉. Brush the piped potato topping with melted butter, then bake according to recipe instructions.
To make duch*ess Potatoes Casserole without a piping bag, use a zip top bag with a ½ inch hole cut in the corner to pip potatoes onto the dish. Or simply spread your prepared potatoes in the casserole dish and use the tines of a fork to create a grid pattern in the top of the potatoes (similar to the top of the mashed potatoes in our Creamy Fish Pie Recipe). Brush with butter, then bake.
- Prep Time: 15
- Cook Time: 30
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Keywords: duch*ess Potatoes, Potato Casserole
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About Christina Jolam
Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.
