Duchess Potatoes with Chives







  • 3 pounds russet potatoes, scrubbed
  • 1 stick (8 Tablespoons) Challenge Butter, melted, divided
  • 4 large egg yolks
  • 3 Tablespoon minced chives
  • kosher salt
  • freshly ground black pepper
  • 1 egg beaten with 1 teaspoon water, for egg wash


  • 1

    Preheat oven to 400°F. Line a baking sheet with foil and place potatoes on it. Prick potatoes all over with a fork and bake for 45 minutes to 1 hour, or until cooked through and soft. Set aside until cool enough to handle.

  • 2

    Peel potatoes, cut into chunks and pass through a ricer. Stir in 6 tablespoons butter, egg yolks and chives; season with salt and pepper.

  • 3

    Line a baking sheet with parchment paper and drop 10 equal sized mounds of potatoes on it, about ½ cup each. Use the back of a spoon to make a small indentation in the center. Place in the freezer until firm, 15-20 minutes. Meanwhile, increase oven to 450°F.

  • 4

    Brush potatoes with egg wash and bake until golden brown on the edges, 20-25 minutes. Brush with remaining 2 tablespoons melted butter, letting some pool in the center swirls. Serve hot.

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