Duchess Potatoes

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.




  1. 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.
  2. 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.
  3. Quickly stir in the egg yolks mixing just until combined.  Don’t overdo it.
  4. Scoop the mashed potatoes 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.
  5. Refrigerate for 30 minutes.
  6. 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.


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