Duchess Potatoes

Duchess Potatoes

5 from 15 reviews

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 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


  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 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.
  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.


  • 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.

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