If you are looking to take regular mashed potatoes and turn them fancy for a special dinner, this is it!
I prefer yukon gold potatoes over russets. They have a creamier texture and better flavor. Personally, I think russet potatoes taste like dirt (not that I have eaten dirt but what I imagine dirt would taste like if I were to eat dirt!) They do sometimes come out with a runny or waxy texture. The hack for fixing the runny or waxy texture are mixing in potato flakes a tablespoon at a time until you reach desired texture or viscosity.
These are perfect for large dinners because you may prep Duchess Potatoes in advance of your special gathering! Simply refrigerate (uncovered) a day prior - or - you may also prep them and freeze them as well.
Here are some special kitchen gadgets you will need in order to make Duchess Potatoes:
Large Piping Tip (Ateco size 9 star is ideal!)