We plan to eat a Ton.
Bridgerton isn’t a casual watch — it’s a commitment. Enter duchess potatoes: impossibly pretty, unapologetically buttery, and exactly the kind of dramatic dish this binge demands. Elegant enough for the Ton, comforting enough for the couch, they’re the perfect companion for scandals, slow burns, and one more episode.
Perfectly Browned Duchess Potatoes
Ingredients
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup heavy cream
- 3 large egg yolks
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon parsley, chopped (optional for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes in a large pot of salted water until tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Mash until smooth.
- Stir in heavy cream, egg yolks, melted butter, salt, pepper, and nutmeg until well combined.
- Transfer the potato mixture to a piping bag fitted with a large star tip.
- Pipe 2 1/2-inch (6 cm) mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
- Garnish with chopped parsley, if desired, and serve warm.
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