DUCHESS POTATOES

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Beautifully piped sweet and white potatoes, mashed separately, then swirled together in a lovely bundle.  No pastry chef skills needed as this is so easy and impressive.  

They're piped onto a baking sheet and with just a bit of time in your oven, you have these gorgeous mounds of potato.

Duo Duchess Potatoes

Makes about 20 small Duchess Potato Rounds
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1.5 lb. sweet potatoes, peeled and diced
1.5 lb. potatoes (like yukon gold) or russet), peeled and diced


Cook potatoes by either boiling  in separate batches, keeping white and sweet potatoes separated) until very tender.  Alternatively you can pressure cook all together for about 6 minutes with 1/2 c liquid, then separate the two different potatoes after they’re all cooked.
Let all the liquid evaporate from the potatoes.  Use a ricer or mash each batch of potatoes in a separate bowl until all lumps are gone.


8 oz softened or melted butter, divided
1/2 to 1 c cream at room temperature or slightly warmed
3 eggs  (2 for the 2 batches of potatoes and 1 for the egg wash)
2 pinches nutmeg (about 1/8 teaspoon)
1 1/2 teaspoon salt 
1/2 teaspoon pepper


To each bowl of mashed sweet or white potatoes add 1 beaten egg, a pinch of nutmeg and just enough cream to make a sturdy mash.  The amount of cream will depend on your potatoes and the method with which you’ve cooked them.  Salt and pepper to taste then repeat with the other batch of potatoes.  Use different spoons so you don’t mingle the colors until the end.


Into a large piping bag with or without a star tip or gallon zip lock bag, carefully spoon white potato mash down one side of the bag and sweet potato mash on the other side of the bag.  You’ll have enough mash for 2 or 3 bags so I love to use the disposable kind.  Snip the end of the bag if not using the star tip and begin making rosettes or dollops of the potato mixture onto a baking sheet that is either greased or lined with parchment paper.  These don’t spread out much so you can pipe them fairly close together.
At this point you can chill for a day or two until ready to bake.
​Beat the 3rd egg with a touch of cream to make an egg wash.  Brush the egg wash carefully over the Duchess potatoes and pop into a preheated 375 degree oven for 20-25 minutes until the peaks and edges start to turn golden.