Duchess Potatoes are little fancy bundles of mashed potatoes that are piped, brushed with butter and baked till the edges are crispy and browned. They are perfect for small dinner parties yet easy enough for a weeknight meal. These perfectly proportioned spuds keep that one quest from hogging all the mashed potatoes. These tasty beauties are perfect for Thanksgiving and Christmas dinner .
Are you planning any dinner parties this fall? Hubby and I love to entertain and when we do we make sure that our guests are satisfied, that they had a memorable meal and a great time. Good potato recipes are always welcome in our home and a great side dish for entertaining. Have you tried any of my other mouthwatering potato recipes? Funeral Potatoes, Twice Baked Potatoes, Roasted Red Potatoes and this recipe are just a few of our favorites.
What are Duchess Potatoes?
In layman’s terms they are fancy mashed potatoes. They are mashed potatoes piped out into individual serving proportions and baked to golden perfection with crispy edges. I like to include a little white cheddar and parmesan in the mix for a little more robust flavor. For an over the top presentation top with fresh herbs.
How to make Duchess Potatoes
Start by boiling your potatoes in a large pot of water with a little salt until fork tender. Then drain the water from the potatoes very well. Next place the cooked drained potatoes back on the stove on medium low for several minutes to cook off any lingering moisture. This step is very important so the potatoes hold their shape. Now mash the potatoes with an old fashioned potato masher until they are well mashed. Then stir in the butter, cream, cheese, kosher salt and and fresh ground black pepper. Now let the mixture cool for 5-10 minutes. Next stir in the egg yolks just until combined. Now spoon the potatoes into a large piping bag fitted with a wide star tip.
Pipe about 1/2 cup of mashed potatoes per mound on a parchment covered baking sheet. Then place the whole baking sheet in the fridge for about 30 minutes. This will help the potatoes firm up so you can gently brush with egg wash. Whisk together the egg and water. Now lightly brush the mounds. Finally bake until golden brown and crispy on the edges. For best results serve promptly.
Recipe notes and tips
- I like a mixture of both russets and gold potatoes for this recipe.
- In order for the mashed potatoes not to spread too much they must be fairly stiff. Please keep this in mind and do not add more liquid to the mixture.
- Place the cooked drained potatoes back on the stove on medium low for several minutes to cook off any lingering moisture.
- Use a handheld potato masher because a mixer will overwork the mixture and thin it out.
- Cool the potatoes some before stirring in the egg yolks as you do not want bits of cooked eggs in your potatoes.
- Stir in the egg yolks quickly and just until combined. Do not overwork it.
- For a little added flavor add a pinch of nutmeg.
- A large piping bag with a large star tip works best for piping these.
- Cover the baking sheet with parchment paper for ease in removal of the potatoes and for even browning.
- After baking sprinkle with fresh herbs like parsley, oregano, rosemary, thyme or chives.
- These potatoes can be prepped up to 2 days in advance right on the baking sheet, stored in the fridge covered, and baked at just the right moment.
Duchess Potatoes
Perfectly proportioned, delicious, pretty and easy these Duchess Potatoes are perfect for your holiday celebrations and dinner parties. Your guests will so impressed with your elegance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour plus chilling time
- Yield: 12 servings
- Category: side
- Method: stovetop/bake
- Cuisine: French
Ingredients
- 1 lb russet potatoes peeled and chopped in to 1 inch cubes
- 1 lb yukon gold potatoes peeled and chopped in to 1 inch cubes
- 1 1/2 teaspoon sea salt
- 2 tablespoons butter melted
- 3 tablespoons heavy cream
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup freshly grated Parmesan (plus more for garnish)
- 1/2 cup grated white cheddar
- 3 large egg yolks
- 1 large egg
- 1 tablespoon cool water
- chopped chives
Instructions
- Place potatoes in a large pot and fill with cool water. Add 1 teaspoon salt. Bring to a boil over medium heat. Reduce and simmer until very tender. The potatoes should fall apart when pierced with a fork or knife. Drain very well. Place drained potatoes back on the stove over medium low heat for 2-3 minutes to finish cooking any moisture out. Stir often so they don’t burn to the bottom of the pan.
- Mash potatoes very well with a handheld potato masher. Add 1/2 teaspoon salt, butter, cream, pepper, Parmesan and cheddar; stirring well to combine. Let mixture cool for 5-7 minutes.
- Quickly stir in the egg yolks mixing just until combined. Don’t overdo it.
- Scoop the potato mixture into a large piping bag fitted with a large star tip. Pipe 12 (about 1/2 cup) mounds of the mixture onto large baking sheet covered with parchment paper leaving room between them.
- Refrigerate for 30 minutes.
- Preheat oven to 425 degrees. Beat egg and water until combined. Lightly brush over the potatoes. Bake for 18-20 minutes or until golden brown. Garnish with grated parmesan and chives.
Notes
- I like a mixture of both russets and gold potatoes for this recipe.
- In order for the mashed potatoes not to spread too much they must be fairly stiff. Please keep this in mind and do not add more liquid to the mixture.
- Place the cooked drained potatoes back on the stove on medium low for several minutes to cook off any lingering moisture.
- Use a handheld potato masher because a mixer will overwork the mixture and thin it out.
- Cool the potatoes some before stirring in the egg yolks as you do not want bits of cooked eggs in your potatoes.
- Stir in the egg yolks quickly and just until combined. Do not overwork it.
- A large piping bag with a large star tip works best for piping these.
- Cover the baking sheet with parchment paper for ease in removal of the potatoes and for even browning.
- After baking sprinkle with fresh herbs like parsley, oregano, rosemary, thyme or chives.
- These potatoes can be prepped up to 2 days in advance right on the baking sheet, stored in the fridge covered, and baked at just the right moment.
Keywords: duchess mashed potatoes, what are duchess potatoes, best duchess potatoes, party potatoes
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Antonia
Thank you. This is brilliant. I am always looking for new potatoe recipes
★★★★★
Beth Pierce
Thanks! Enjoy!!
Lexa
I forgot how good duchess potatoes are because I hadn’t had them in so long! Absolutely delicious and I love the twist with the cheese. What a great idea!
★★★★★
Renee
These potatoes are so elegant and go perfect with a fancy dinner!
★★★★★
Anjali
These look so fancy but are actually super easy to make! They were the perfect side dish for our dinner last night!
★★★★★
Beth
These look stellar! We are huge potato fans but I’ve never made these, I must change that!
★★★★★
Cathy
I can’t believe I’ve never tried these! They’re so elegant and sound delicious!
Chris Collins
I’m definitely making these for dinner tomorrow night! The perfect side for just about everything!!
★★★★★
rika
They look so pretty and delicious! I can’t wait to make these.
★★★★★
Chrissie Baker
These look incredibly easy and delicious! I’ve yet to see a recipe like this! Wonderful post.
★★★★★
Angela
I love potato recipes and am always looking for a new spin. I have never heard of duchess potatoes before. They are my new favorite. They look nice and taste great.
★★★★★
Erika
These potatoes look amazing! Loving these as a side option for Thanksgiving!
★★★★★
Kevin
These look so good! I have to make them with dinner tonight!
★★★★★
Catalina
Such a fancy side dish but seems so easy to make! Love it!
★★★★★
Toni Dash
This is really good! Everyone at my house loved it! I will definitely make it again!
★★★★★
Sandi
My kids wanted to practice making these…it was so easy for them to make these potatoes.
★★★★★
Dorothy Reinhold
What a beautiful addition to any holiday table! I bet they taste as amazing as they looK!
Haley Williams
My grandmother used to make theses and I’ve always wanted to replicate them. This is perfect! Thank you
★★★★★