Description
Duchess Potatoes are a classic, elegant side dish featuring creamy, buttery mashed potatoes piped into decorative swirls with crispy, golden edges. This quick and easy recipe uses simple ingredients to create light, fluffy interiors and a golden crunchy exterior, perfect for elevating any meal or special occasion.
Ingredients
Scale
Potatoes and Dairy
- 2 lbs Russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter, warm
- 1/4 cup heavy cream or milk, warm
Binding and Seasonings
- 2 large egg yolks
- 1 tsp salt
- 1/2 tsp ground black pepper
- Pinch of ground nutmeg (optional)
Optional Variations
- 1–2 cloves roasted or sautéed garlic (for garlic-infused version)
- 1/4 cup grated Parmesan or Gruyere cheese (for cheese blend)
- 1–2 tbsp fresh herbs such as parsley, chives, or thyme
- Pinch of cayenne pepper or smoked paprika (for spicy kick)
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into evenly sized chunks to ensure uniform cooking. Boil in salted water for 15-20 minutes or until fork-tender, then drain thoroughly to avoid watery mash.
- Mash to Perfection: While still hot, mash the potatoes using a potato ricer or masher until smooth and lump-free. Avoid overworking to maintain light texture. Gradually add the warm butter and cream, stirring to combine evenly.
- Incorporate Egg Yolks and Seasonings: Mix in egg yolks one at a time to help the potatoes hold shape and develop a golden color. Season with salt, pepper, and a pinch of nutmeg if desired for added warmth.
- Pipe the Potatoes: Transfer the mixture to a piping bag fitted with a large star tip. Pipe elegant swirls or rosettes onto a parchment-lined baking sheet, spacing them well for even cooking.
- Bake Until Golden: Bake in a preheated oven at 425°F (220°C) for 15-20 minutes, until the edges are crisp and golden brown, preserving a soft interior.
Notes
- Use warm butter and cream for a smooth, velvety mash.
- Do not overmix to prevent gluey texture from released starch.
- If mixture is too soft for piping, chill slightly until it holds shape.
- Practice piping shapes on parchment before final piping.
- Bake on the center rack for even heat and color.
- Use fresh starchy potatoes like Russet or Yukon Gold for best texture.
- Leftover baked potatoes can be refrigerated up to 3 days or frozen unbaked for longer storage.
- Reheat in a hot oven (375°F/190°C) to maintain crispiness instead of microwaving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 3-4 Duchess Potatoes
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 95 mg