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Duchess Potatoes is a classic French dish made with piped mashed potatoes that are enriched with egg yolks and butter. Basically, they're like fancy tots, and they're perfect alongside anything from a perfectly seared steak or roast beef to ultra- creamy Chicken Dijon. They also work well piped onto Shepherd's Pie or Cottage Pie.

The key to Duchess Potatoes' pretty shape is using a piping bag fitted with a star tip. If you don't have one, use a large ziptop bag instead. Cut the corner and use it to pipe the crowns instead. Pro tip: To create uniform shapes, stencil 3" circles on one side of the parchment paper with pencil or permanent marker, then flip over to pipe.

Duchess Potatoes can be made up to a day in advance. Cover loosely with plastic wrap and refrigerate until ready to bake. Or, freeze Duchess Potatoes on the baking sheet and transfer to a bag. You can cook them straight from frozen—just add a few minutes to the baking time.

It's easy to tweak the flavoring of Duchess Potatoes. Stir in some mustard or horseradish to the mixture for a little kick, or stir in some roasted garlic and Parmesan for an even more savory version.

We like Yukon Golds best for this recipe, but you can use russet potatoes instead, if you like. 

Yukon Gold potatoes, peeled and quartered

4 to 5 tbsp. heavy cream

Freshly ground white or black pepper 

Finely chopped fresh parsley leaves, for garnish

Flaky sea salt, for garnish