Mary Berry Duchess Potatoes Recipe

This elegant Mary Berry Duchess Potatoes Recipe is a velvety and golden side dish, which transforms simple mash into crispy-edged rosettes using egg yolks and butter. It’s a retro dinner party staple, ready to impress in about 50 minutes.

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Mary Berry Duchess Potatoes Ingredients

The Potato Base:

• 900g (2lb) Floury Potatoes: Varieties like King Edward or Maris Piper are essential. Waxy potatoes will result in a gluey texture that won’t hold the piped shape.
• Salt and Freshly Ground Black Pepper: For seasoning. Note: Mary often suggests white pepper if you want a purely white appearance, but black is fine for flavor.

The Enrichment:

• 50g (2 oz) Butter: Adds the necessary richness and helps the potatoes brown.
• 2 Egg Yolks: The secret ingredient. Yolks enrich the mash and, crucially, help the rosettes set firm in the oven so they don’t collapse.
• Pinch of Ground Nutmeg: A classic addition that enhances the earthy potato flavor.

The Glaze:

• 1 Egg: Beaten, for brushing over the top to create a deep golden crust.

How To Make Mary Berry Duchess Potatoes

1. Boil and Dry: Peel the potatoes and cut them into even-sized chunks. Cook in boiling salted water for about 15-20 minutes until tender. Drain well. Crucial Step: Return the potatoes to the hot pan and shake over low heat for 1-2 minutes to steam off all excess moisture.
2. Mash Smoothly: Pass the hot potatoes through a potato ricer or sieve into a bowl. Do not use a hand masher, as tiny lumps will clog the piping nozzle later.
3. Enrich: Beat the butter, egg yolks, salt, pepper, and nutmeg into the mashed potato until smooth and creamy. Do not add milk (which would make it too runny to pipe).
4. Pipe: Preheat the oven to 220°C (200°C Fan / 425°F). Grease a baking sheet. Spoon the mixture into a piping bag fitted with a large star nozzle (about 1.5cm). Pipe swirled rosettes onto the baking sheet, spiraling upward to create a peak.
5. Glaze: Brush the beaten whole egg gently over the rosettes. Be careful not to flatten the ridges you just piped.
6. Bake: Bake for about 20 minutes, or until the ridges are crisp and golden brown and the centers are piping hot.

Recipe Tips

• The “No Milk” Rule: Unlike standard mashed potatoes, you must strictly avoid adding milk or cream to the mixture. The mix needs to be stiff enough to stand up on the baking tray; adding liquid will cause the rosettes to melt into puddles in the oven.
• Cool Before Adding Eggs: Allow the mashed potato to cool slightly (just a minute or two) before beating in the egg yolks. If the mash is screaming hot, the eggs will scramble instantly, ruining the smooth texture.
• Piping Bag Alternatives: If you don’t have a piping bag, you can spoon mounds onto the tray and use a fork to fluff up the surface into spikes. The rough edges will still catch the heat and turn crispy.
• Freezing Power: These are one of the best make-ahead sides. You can pipe them onto the tray and freeze them raw until solid, then bag them. Bake from frozen (add 5-10 minutes to the time).

What To Serve With Mary Berry Duchess Potatoes

• Beef Wellington: The elegant look matches a high-end main.
• Roast Chicken: A fancy alternative to roasties.
• Poached Salmon: The creamy texture works well with fish.
• Steak Diane: Perfect for soaking up retro creamy sauces.

How To Store Mary Berry Duchess Potatoes

• Refrigerate: You can pipe the potatoes onto the tray, cover loosely with cling film, and refrigerate for up to 24 hours before baking.
• Leftovers: Baked leftovers can be stored in the fridge for 2 days, but they will lose their crisp exterior when reheated (best reheated in the oven, not microwave).

Mary Berry Duchess Potatoes Nutrition Facts

• Calories: 180 kcal
• Carbohydrates: 25g
• Fat: 7g
• Protein: 4g
• Sugar: 1g

Nutrition information is estimated per serving (4 rosettes).

FAQs

Try More Recipes:

• Mary Berry Lyonnaise Potatoes Recipe
• Mary Berry Twice Cooked Roast Potatoes​ Recipe
• Mary Berry Roast Potatoes With Semolina​ Recipe