Simple, quick and easy Duchess potatoes. These crispy little morsels of potato are soft and buttery in the middle. I use my favourite hack to get these potatoes finished in 30 minutes. They're also easy to make ahead and freeze.
A great side dish that's a little bit special!
We call these 'fancy swirled potatoes' at home. I mean look at them - they're like little potato flowers, delicately sat on their tray and waiting to be smothered with a luxurious sauce!
Although they're supposed to be served with a nice dinner, it doesn't stop my teenage son coming into the kitchen and stuffing them straight into his mouth like giant marshmallows.
Fortunately I don't have to spend hours in the kitchen, peeling potatoes and mashing them up for this recipe (only for them to be gobbled down by unruly teenagers). I'm using a shortcut that I discovered recently, and it's changed my mashed potato loving life.
So these piped potatoes only take 30 minutes from start to finish!
👩🍳PRO TIP I'm using frozen mashed potato pieces! Yes, I know, shock horror, I write a food blog, and I haven't even bothered to make my own mashed potatoes. But I urge you to try it. It works, it tastes the same and it saves SO MUCH TIME!
As well as being seriously pretty to look and and tasting great, these little mashed potato bites freeze well too, so you can make them ahead, then heat and crisp them up in no time. Check out the notes section in the recipe card for 'make-ahead' tips.
I love those crispy little edges!
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Easy Duchess Potatoes
- 900 g (2 lbs) bag frozen mashed potato pieces - thawed , (see note 1) or use leftover cold mashed potato
- 3 tbsp unsalted butter - melted
- 60 ml (¼ cup) double (heavy) cream
- 1 tsp salt
- 1 tsp pepper
- ⅛ tsp ground nutmeg
- 3 large egg yolks
- 2 tbsp unsalted butter - melted
- 1 tsp Maldon salt flakes
- 1 tbsp finely chopped curly parsley
- Preheat the oven to 200C/400F (fan) and line two large baking trays with baking parchment or silicone mats.
- Place the thawed mashed potato pieces in a bowl. Add the butter, cream, salt, pepper, and nutmeg, and mix together using a wooden spoon or hand whisk.900 g (2 lbs) bag frozen mashed potato pieces, 3 tbsp unsalted butter, 60 ml (¼ cup) double (heavy) cream, 1 tsp salt, 1 tsp pepper, ⅛ tsp ground nutmeg
- Add the egg yolks and stir again, until combined.3 large egg yolks
- Scoop the mashed potato into a piping bag with a large star tip (I use the Wilton 1M star tip).
- Pipe the potatoes out in swirls - about 5cm (2 inches) in diameter - onto the two trays. You should get about 24 swirls. They will spread a little bit, so leave a 1cm gap between each.
- Drizzle the melted butter on the tops of the potato swirls with a spoon and place in the oven for 15-20 minutes, until golden.2 tbsp unsalted butter
- Remove from the oven and sprinkle on Maldon salt and parsley, then serve.1 tsp Maldon salt flakes, 1 tbsp finely chopped curly parsley
It's been a game changer for me when making mashed potato recipes and I thoroughly recommend it.
I've found when looking at the ingredients, they usually contain potato and just a little milk and butter - no weird ingredients. It's worth checking this too before youbuy. Make ahead Make the Duchess potatoes, but don't bake or brush with the butter. Cover (carefully, so as not to squash) and refrigerate for up to a day, then bake as per the recipe, after brushing with butter. Or freeze (unbaked) on a tray, then as soon as frozen, transfer to an airtight container. Bake from frozen (after brushing with butter) for 30 mins at 200C/400F (fan) Nutritional information is approximate, per portion - which is 4 Duchess potato swirls.
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