Duchess Potatoes

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.

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