Saffron Duchess Potatoes

Saffron Duchess Potatoes
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Fluffy saffron tinted mashed potatoes are piped into rosettes and baked for a potato side dish that is crisp on the outside and creamy inside.


  • ¼ cup heavy cream
  • 4 Tbsp. butter
  • Generous pinch saffron
  • 1 lb. russet potatoes, peeled and cut into 2” pieces
  • 1 tsp. salt
  • 2 egg yolks
  • ¼ cup Parmesan cheese


  1. Heat oven to 425°F. Line a baking sheet with parchment paper; set aside.
  2. In a small sauce pan heat cream and butter over low heat until butter is melted; turn off heat. Add saffron threads; set aside.
  3. Place potatoes in a medium sauce pan fill with cold water; add salt. Bring to a boil over high heat, reduce to a simmer and cook until tender 10-12 minutes. Drain and return to the pan; break up with potato masher.
  4. To the potatoes add saffron mixture; mix until smooth. Stir in yolks and cheese. Transfer to a piping bag fitted with a large star tip.
  5. Pipe potatoes onto prepared baking sheet into 12 rosettes. Bake 20-25 minutes until potatoes are golden, turn pan if needed for even cooking. Refrigerate leftovers.
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