Duke Potatoes

July 11, 2014

I can be fancy if the occasion calls for it, but normally I like things simple, honest and tasting incredible.

Traditionally Duchess Potatoes are a cream, butter and egg yolk enriched mashed potato that is piped into perfect swirls then baked until crisp on the outside and fluffy within.

These Duke potatoes have all the rich indulgence of the dainty Duchess but without quite the finesse of their female counterpart.

Ingredients: Makes 4/6 portions

2 large potatoes
1 stick/ 1/2 cup butter
4 tablespoons of double/heavy cream
2 egg yolks
Salt and pepper


Peel and chop the potatoes into roughly 1 inch square cubes. Tumble into cold, salted water then bring to the boil. Turn down the heat under the pan and leave the potatoes to simmer until tender, about 8- 10 minutes.

Drain the potatoes and leave in the colander to steam dry. By allowing them to steam dry you will reduce the amount of water in the potato, this will help the mash bake and crisp in the oven.

When the potatoes have dried and cooled a bit, add in the butter, yolks (you want the potatoes cooled so that they don't cook the yolk) and cream and mix with a spoon or masher to distribute all the ingredients. When the mash is mostly mixed, use an electric whisk or stick blender to puree the potato until it is very smooth and thick. Season to taste with salt and pepper.

Spoon the potato onto a well greased baking tray into 4 giant, 6 large or any number of smaller portions, then pop the tray into the fridge to allow them to set prior to baking.

By letting them set in the fridge it will help them keep their mound shape in the oven rather than melting into a flat potato pancake. By the time the butter in the potato melts enough to make the mash start to spread, the yolk will have set within the potato and a crust developed to hold its shape.

Bake at about 380F for 25-30 minutes (depending on their size, less time if they are mini Dukes) until they are golden brown with a crunchy crust and can be lifted from the baking sheet.

Serve as a side to Naked Beef Wellingtons (coming soon) or anything you would usually eat with mashed or roasted potatoes but fancy something a little bit richer.

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