Duchess Potatoes aren’t your average spuds – they’re the fancy cousins of mashed potatoes, all dressed up and ready to impress.
Imagine the creamiest, fluffiest mashed potatoes piped into elegant swirls and baked until they’re golden and crispy on the outside.
The addition of egg yolks and cream creates an irresistibly rich texture, while the Parmesan makes them deliciously cheesy.
I love serving these at dinner parties – they always steal the show!
Why You’ll Love These Duchess Potatoes
Crispy Texture: As much as I love soft, smooth mash, these crispy little mashed potato bites are just too good to resist.
Rich Taste: The combination of butter, cream, cheese, and egg yolks creates a rich and indulgent taste reminiscent of a luxurious twice-baked potato.
Elegant Presentation: Duchess potatoes are piped into beautiful swirls, making them a visually stunning addition to any table.
Make-Ahead Magic. Prepare these potatoes in advance and freeze them, saving time and reducing stress for special occasions or busy weeknights.
Ingredients
- Russet or Yukon Gold Potatoes: The foundation of creamy, dreamy Duchess Potatoes. Choose your spud wisely.
- Unsalted Butter: Velvety richness that takes mashed potatoes to the next level. Don’t skimp on the good stuff.
- Heavy Cream: The secret to achieving that irresistibly smooth texture.
- Egg Yolks: The binding agent that helps these little potato puffs hold their shape.
- Parmesan Cheese (Optional): For a salty, cheesy finish. It’s totally optional and totally delicious.
- Salt & Pepper: The classic seasoning duo that brings out the best in any dish. Sprinkle with abandon. You’ll also add sea salt for serving.
- Fresh Chopped Chives or Parsley: The final flourish of green that takes these taters from wow to WOW. Garnish like you mean it.
How to Make Duchess Potatoes
This classic French dish, dating back to the 18th century, transforms humble mashed potatoes into a work of art.
Named after French nobility, these golden, crispy-edged potato rosettes are as delightful to the eye as they are to the palate.
Check out how easy they are to make:
1. BOIL: Peel, chop, and boil the potatoes in salted water for 15-20 minutes until fork-tender.
2. PREHEAT: Heat the oven to 425°F and line a baking sheet with parchment paper.
3. WARM: Melt the butter and warm the cream in the microwave. Set aside.
4. MASH: Drain the potatoes, return them to the pot, and mash them until smooth. Stir in 2 tablespoons of melted butter, warm cream, Parmesan, salt, pepper, and egg yolks.
5. PIPE: Transfer the mixture to a piping bag with a star tip. Pipe small mounds onto the baking sheet.
6. BAKE: Brush with the remaining butter and bake for 15-20 minutes until golden and crispy.
7. GARNISH: Top with chives or parsley, sprinkle sea salt, and serve immediately. Enjoy!
Tips For the Best Duchess Potatoes
Imagine biting into a cloud-like potato puff. Its exterior is delicately crisp, giving way to a velvety buttery interior.
Are you drooling, too?
Luckily, you’re only an hour or so away from that dreamy reality!
Check out these tips, then get cooking.
- Potato choice. Russet or Yukon Gold potatoes work best for Duchess potatoes. Russets will give you a fluffier texture, while Yukon Golds provide a creamier, richer result.
- Prevent lumps. Use a potato ricer or food mill to mash the potatoes for the smoothest texture. If mashing by hand, be sure to mash thoroughly to remove any lumps – they won’t pipe as well if they’re lumpy.
- Cool before mixing. Let the mashed potatoes cool slightly before mixing in the egg yolks, butter and cream. This prevents the eggs from scrambling and ruining the texture.
- Season well. Be generous with salt and pepper to bring out the flavor of the potatoes. Taste them before baking.
- Add herbs. Warm the cream in a saucepan with a sprig of thyme or rosemary. Set aside to steep, then remove the herbs before adding to the potatoes.
- Pipe for presentation. Use a piping bag fitted with a large star tip to pipe the potatoes into elegant swirled mounds. This is the signature look of Duchess potatoes.
- Flavor ideas. To customize the flavor of your Duchess potatoes, mix in roasted garlic or finely chopped herbs such as chives, parsley, or thyme. You could also try sprinkling cheese or bacon bits over them before baking.
How to Store
Are you hosting a dinner party or want to add a touch of sophistication to your weeknight meals?
These elegant spuds are the perfect way to turn an ordinary dinner into a royal feast.
And they store well, too!
To Store: Place cooled Duchess Potatoes in an airtight container and refrigerate for up to 3 days.
To Freeze: Flash freeze the piped, unbaked potatoes on a tray. Wrap and freeze for 1-2 months. Bake from frozen brushed with melted butter. Add a few extra minutes to the cooking time.
To Reheat: Bake refrigerated Duchess Potatoes at 350°F oven for 10-15 minutes until heated through. For crispier results, use the broiler for the last 1-2 minutes.
More Delicious Side Dishes You’ll Love
Roasted Broccolini
Cheesy Hashbrown Casserole
Boston Baked Beans
Roasted Mushrooms
Duchess Potatoes
4-6
servings25
minutes45
minutes265
kcalThese Duchess Potatoes are perfect for special occasions like holiday meals or dinner parties! They’re crispy on the outside and perfectly fluffy inside.
Ingredients
2 pounds Russet or Yukon gold potatoes
1/4 cup unsalted butter, divided
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
3 large egg yolks
fresh chopped chives or parsley, for garnish
1 tablespoon sea salt, for garnish
Instructions
- Peel and chop the potatoes. Transfer them to a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes until fork-tender.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- While the potatoes are cooking, melt the butter in a small bowl in the microwave. Warm the cream in a microwave-safe bowl. Set both aside.
- Drain the potatoes thoroughly and return them to the pot over low heat to help evaporate any excess moisture. Mash the potatoes using a potato ricer or masher until they are smooth and free of lumps.
- Add two tablespoons of the melted butter, the warm heavy cream, grated Parmesan (if using), salt, and pepper. Mix well, then stir in the egg yolks until well combined.
- Transfer the mashed potato mixture to a piping bag fitted with a large star tip (to create the swirls). Pipe the potatoes into small mounds (or rosettes) onto the baking sheet, spacing them about 1 inch apart.
- Brush the potato mounds with the remaining melted butter and bake for 15-20 minutes, or until the Duchess Potatoes are golden brown on the edges and slightly crispy.
- Remove from the oven and garnish with fresh chopped chives or parsley. Sprinkle the sea salt over the top, serve immediately, and enjoy.
Notes
- Russet or Yukon Gold potatoes work best for Duchess potatoes. Russets will give you a fluffier texture, while Yukon Golds provide a creamier, richer result.
- To make ahead, pipe the potatoes onto the baking sheet, cover, and refrigerate them for up to a day. Brush with butter and bake when ready to enjoy.
about how many does this recipe make ?? Are they about the width of a cupcake ??
I haven’t made these yet, Jude, so I can’t answer for a fact. But I would think they’d probably make…. 10 to 12? Just by looking at the ingredients, that is. And I, like you, am picturing them approximately the same size (width) as a cupcake.
I am going to try to make them this weekend, so if I do, I’ll come back and update. 🙂
Looks & sounds like a must make. Love different style of potatoes.