These Duchess Potatoes will set your dinner apart from all others. They are creamy, dreamy little spheres of mashed potatoes that are fluffy on the inside and buttery crispy on the outside. The perfect make-ahead side for the holidays.
Would you like other great potato side dishes? Then try our Cheesy Scalloped Potatoes or our Fluffy Crockpot Baked Potatoes.
What are Duchess Potatoes?
Duchess potatoes are an elegant way to serve mashed potatoes. They have egg yolks in them to make them more stable and easy to pipe. I love a great make-ahead side, and these are actually quite easy and will certainly impress your guests.
Why are they called Duchess Potatoes?
We are not sure where Duchess potatoes originated and who the creator was. The first recipe appeared in print in France sometime around the mid-1700s. There is also mention of King Louis of France proclaiming and naming the potatoes after the Royal Duchess. The word “Duchess” was also used for any dish that had a mashed potato and egg mixture.
Helpful Items For This Recipe
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Piping Bags and Tips Set – Reusable 7 Large Icing Tip for Cake Decorating – Cotton Icing Bag
Parchment Paper, 15 in x 200 ft, White
Commercial Quality Cookie Sheet Pan – 2 Pack Aluminum Half Sheet
What is in Duchess Potatoes?
Nothing too gourmet or complicated goes into these divine mashed potatoes; it is all in the presentation, but flavorwise, these potatoes are simply the best.
Russet or Yukon Gold potatoes – These potatoes work best for mashed potatoes for this recipe.
Butter, divided – Use good-quality butter for this recipe; it will give you the best outcome.
Whipping cream – Yup, I didn’t say these potatoes are low-calorie! They are for special occasion dining and perfect for the holidays.
Sea salt and fresh ground pepper – The usual seasoning here, but use the good stuff.
Large egg yolks – Egg yolks make this recipe, and they are necessary.
Chopped fresh parsley, chives, or thyme to garnish if desired – A little hit of green makes these potatoes come alive.
How to Make Duchess Potatoes
Peel the potatoes and cut them into medium-sized chunks.
Place them in a large pot and cover them with water. Bring the pot to a boil and cook until the potatoes are very soft, about 10-15 minutes.
While the potatoes are boiling, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Once the potatoes are cooked, drain the potatoes.
Pass the cooked potato through a potato ricer. If you don’t have a ricer, you can mash the potatoes with a potato masher; you want them as smooth as possible.
Add 4 Tbsp of butter and let it melt. Then mix in the cream, sea salt, and fresh ground pepper, taste, and adjust the salt and pepper if desired.
When the potatoes have cooled slightly, add the egg yolks and stir to combine.
Transfer the mashed potatoes to a pastry bag fitted with a large star tip. Working in batches, pipe the potatoes onto the parchment paper-lined baking sheets into swirls about 3 inches in diameter.
Melt the remaining 2 Tbsp of butter and gently brush the duchess potatoes.
Bake the potatoes for 20-25 minutes, or until they have started to turn golden around the edges and the ridges on top.
Garnish with chopped parsley, chives, or fresh thyme.
Recipe Pro Tips!
Can Duchess Potato be made in Advance?
You can make these potatoes up to 24 hours in advance. Cover and refrigerate the cooled piped duchess potatoes. When ready to bake, brush with the melted butter and cook in a preheated oven. You will have to add a few extra minutes of cooking time.
Can Duchess Potatoes be Frozen?
Yes, you can freeze Duchess Potatoes. Pipe them onto the parchment-lined baking sheet and freeze them directly on this. Once frozen, they will hold their shape better, and you can transfer them to an air-tight container or freezer bag. Bake them right from frozen, adding a few more minutes to the time so they will defrost and heat.
Can Duchess Potatoes be Made Without the Egg Yolks?
No, this is a necessary ingredient and one that helps them hold their shape.
WHAT TO SERVE WITH DUCHESS POTATOES?
These easy yet elegant-looking potatoes deserve a star entree to go with them. Bring out the fancy meat dishes and enjoy your dinner.
Duchess Potatoes
Ingredients
- 2 1/2 lbs Russet or Yukon Gold potatoes
- 6 Tbsp butter divided
- 1/3 cup whipping cream
- 1 1/2 tsp. sea salt
- 1 tsp fresh ground pepper
- 4 large egg yolks
- Chopped fresh parsley chives, or thyme to garnish if desired.
Instructions
- Peel the potatoes and cut them into medium-sized chunks.
- Place them in a large pot and cover them with water. Bring the pot to a boil and cook until the potatoes are very soft, about 10-15 minutes.
- While the potatoes are boiling, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Once the potatoes are cooked, drain the potatoes.
- Pass the cooked potato through a potato ricer. If you don’t have a ricer, you can mash the potatoes with a potato masher; you want them as smooth as possible.
- Add 4 Tbsp of butter and let it melt. Then mix in the cream, sea salt, and fresh ground pepper, taste, and adjust the salt and pepper if desired.
- When the potatoes have cooled slightly, add the egg yolks and stir to combine.
- Transfer the mashed potatoes to a pastry bag fitted with a large star tip. Working in batches, pipe the potatoes onto the parchment paper-lined baking sheets into swirls about 3 inches in diameter.
- Melt the remaining 2 Tbsp of butter and gently brush the duchess potatoes.
- Bake the potatoes for 20 -25 minutes, or until they have started to turn golden around the edges and the ridges on top.
- Garnish with chopped parsley, chives, or fresh thyme.
![Baking Parchment Paper 15 in x 200 ft, [250 Sq.Ft] Non-Stick Parchment Paper Roll for Baking & Cooking - White](https://m.media-amazon.com/images/I/4100GKiByKL._SL500_.jpg)
Comments & Reviews
basketball stars says
You can use a potato masher instead of a ricer if you prefer a smoother consistency in your potatoes.
Tara Noland says
You really need to get all the lumps out of the potatoes so you can pipe them. The ricer accomplishes this. Plus makes the best mashed potatoes in my opinion.