Karen’s Duchess Potatoes with Butternut Squash Swirl
Make these Gorgeous Potatoes ahead of time for the Perfect Thanksgiving Side-Dish. Enriched Mashed Potatoes are piped with a Butternut Squash Swirl for a Beautiful Presentation, that’s actually easy to make. Crispy outside, light & airy inside.
A wonderful Potato Side-Dish I’m’Serving for Thanksgiving!
How I came up with this Recipe:
So, I’m writing my list of what I want to cook for Thanksgiving – thinking of a potato dish and Squash dish… then though why not combine the two??
I always have loved Duchess Potatoes, a little richer than mashed potatoes…and thought they totally can be jazzed up with Color & Flavor with the addition of a Butternut Squash Swirl!
What are Duchess Potatoes?
Duchess potatoes (or pommes de terre duchesse, in French) are a side dish consisting of a creamy mix of mashed potatoes, egg yolk, and butter piped into decorative swirls and baked until golden.
Did you Know?
The first known recipe for the dish was published in La Nouvelle Cuisinière Bourgeoise in 1746. The phrase à la duchesse became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture. Recipes for duchess potatoes have been published in American cookbooks since at least 1878.
I use Yukon Gold Potatoes!
Yukon Gold potatoes are a favorite for mashing not only because they have a high starch content, but also because of their naturally buttery flavor… they produce the fluffiest, smoothest and most flavor-packed mash.
I used 3 pounds of potatoes in the recipe = 8 medium-large size, about 3″ long each.
Peel and cut each into 8 chunks ~ try to cut them all in a similar size… they will steam evenly.
Why do I steam the Potatoes?
I steam the potatoes as they cook evenly without being plumped up with water; simply add a steamer basket to a large covered pot.
For Duchess Potatoes, before mashing – the potatoes should be on the dry side, without excess water clinging to them!
A Potato Ricer (I have this one!)
A potato ricer is fantastic for making mashed potatoes – this will result in fluffy and light mashed potatoes.
Reduce Lumps! The ricer actually incorporates air into the potatoes as it pushes them through, giving them amazing texture. Ricers can also be used to make purées from other cooked vegetables and fruits such as apple purée and carrot purée.
Fill the ricer 3/4’s full with steamed potatoes… simple press and they come streaming through in fluffy strands.
For these Duchess Potatoes – there is a Yukon Gold layer and a Butternut Squash Layer:
Make the Yukon Gold Mashed Potato Mixture
Make the puréed Butternut Squash Mixture
To a large piping bag: Add 3/4 potato mixture & 1/4 squash mixture IN the bag – twist & pipe mounds for Duchess Potatoes
This one I have will last years! Ateco brand Piping/Decorating Bag is superior, and I love the plastic coating for easy clean up and durability.
You will use for frostings, meringues, cookies, filling pastas and more. I use a 1/2″ piping tip.
Pictured: Riced Potatoes, Butter, Freshly Grated Nutmeg, Salt and Eggwash (for brushing on before baking.)
My eggs look so orange in color… I use Pasture Raised eggs, yolks are naturally brighter. PS: I do not use heavy cream in the recipe!
Piping & Baking the Duchess Potatoes:
No artistry needed…
Simply add the potato and butternut squash mixtures in the piping bag and squeeze into the baking pan making circles.
They DO NOT need to be perfect! Make them similar sized so they cook evenly.
Can bake in a casserole dish!
- Use a 8″ x 10 baking pan and pipe in rows from the pastry bag. No pastry bag?- smooth layers alternating potatoes & squash mixture and brush with the egg wash and bake.
- You can also use a standard potato masher instead of a ricer.
Besides their elegant, swirled presentation, it’s the textural color variation in golden yellow & orange that makes this dish a real stand out!
Baking them until golden gives them a crispy outside which protects their delicate centers.
A Drop Of History:
- Potatoes in France in the mid 1700s and the early 1800s – their reputation among average people was less than stellar; so chefs had to find ways to present them in a more sophisticated light.
- One of those strategies was to give potato dishes fancy names with connotations of royalty. That’s how duchess potatoes were born!
- The name “Duchess Potatoes” conjures up the sophistication of European royalty. However, the history of naming this dish suggests 19th-century chefs created and named potato dishes generously, and “à la duchesse” with a grand name!
Potato Ricer I use Piping bag I use 1/2″ piping tip I use
Enjoy this special Side-Dish!
Here’s to a joyous, healthy & delicious holiday.
Karen's Duchess Potatoes with Butternut Squash Swirl
- 3 pounds yukon gold potatoes about 8 medium-large size
- 1 large egg I use Pasture Raised*
- 2 large egg yolks I use Pasture Raised*
- 3 tablespoons unsalted butter softened, room temperature, I use organic
- 1 1/2 teaspoon sea salt
- 1/8 teaspoon nutmeg freshly fine grated
- 1/8 teaspoon cayenne pepper for less, use 2 pinches
Butternut Squash Swirl/Layer:
- 1 1/4 pounds butternut squash measured with rind
- 1 large egg yolk
- 1/4 teaspoon pumpkin pie spice (can also use 3 pinches ground nutmeg)
- 1/4 teaspoon sea salt
For Topping Potatoes:
- 1 large egg egg
- 1 teaspoon filtered water
- 1 1/2 tablespoons flat leaf parsley washed & dried, coarsely chopped
Butternut Squash Swirl/Layer:
- Cut the butternut squash into 2" wedges. Steam over simmering water using a steamer basket until the squash is very tender and cooked through, about 18 minutes. With tongs, add the squash to a cutting board. When cool enough to handle, remove and discard rind with a small knife remove and discard seeds. Press extra moisture with paper towel until dry.
- Add the squash to a small food processor with egg yolk, pumpkin pie spice and sea salt. Process until very smooth. Set aside.
- Peel potatoes and cut each into 8 similar sized pieces. (My potatoes were about 3" long.) STEAM potatoes over simmering water using a steamer basket for 15 - 18 minutes until cooked through. (Can boil, but not preferable.) Drain potatoes and shake off any water.
- While potatoes cook - Whisk 1 egg and 2 yolks together in a small bowl.
- Pat potatoes with a paper towel, pass potatoes through a ricer* into a large bowl in about 5 additions. While potatoes are still warm, add 3T. butter and mix in with a rubber spatula. Add the egg mixture from the bowl with 1 1/2/ t. sea salt, 1/8 t. nutmeg and 1/8 teaspoon cayenne pepper.Combine well with a rubber spatula until smooth.
Pipe and Bake the Potatoes:
- Preheat oven to 375 degrees. Line a rimmed baking pan with parchment paper.
- Using a large pastry bag with a large 1/2" flat tip (or use a rosette tip if you like) - fill the bag half way with 2 cups the potato mixture. Push to one side in the bag and add about 1/2 cup Butternut Squash mixture on the other side. Press the bag pushing the mixtures to the bottom of the bag and twist to release any air.Pipe 3" mounds onto the pan in rising circles, about 1 1/2 inches high.Repeat with remaining Potato and Butternut squash mixtures. Will make about 30 portions.
- Quickly whisk 1 egg with 1 teaspoon water and gently brush over the potato mounds. Will not use all.Bake until lightly browned around the edges for about 15 minutes.Serve with chopped parsley all over.
- Can bake in a casserole dish! Use a 8" x 10 baking pan and pipe in rows from the pastry bag. No pastry bag?- smooth layers alternating potatoes & squash mixture and brush with the egg wash and bake. You can also use a standard potato masher instead of a ricer.