Duchess Potatoes

Duchess Potatoes, or pommes duchesse, are little fancy bundles of mashed potatoes that are piped, brushed with butter, and baked till the edges are crispy and browned. They are perfect for small dinner parties yet easy enough for a weeknight meal. These perfectly proportioned spuds keep that one quest from hogging all the mashed potatoes. These tasty beauties are perfect for Thanksgiving and Christmas dinner.

Are you planning any dinner parties this fall? Hubby and I love to entertain and when we do we make sure that our guests are satisfied and that they had a memorable meal and a great time. Good potato recipes are always welcome in our home and are a great side dish for entertaining. Have you tried any of my other mouthwatering potato recipes? Funeral Potatoes, Twice Baked Potatoes, Roasted Red Potatoes, and this recipe are just a few of our favorites.

What are classic Duchess Potatoes?

In layman’s terms, they are fancy mashed potatoes. They are mashed potatoes piped out into individual serving proportions and baked to golden perfection with crispy edges. I like to include a little white cheddar and parmesan in the mix for a little more robust flavor. For an over-the-top presentation, top with fresh herbs.

How to make Duchess Potatoes

First, peel your potatoes and cut them into 1-inch chunks. Boil the potatoes in a large pot of water with a little salt until fork tender. Then drain the water from the potatoes very well. Next, place the cooked drained potatoes back on the stove on medium-low for several minutes to cook off any lingering moisture. This step is very important so the potatoes hold their shape. Now mash the potatoes with a potato masher or potato ricer until they are well mashed. Then, stir in the butter, cream, cheese, kosher salt, and fresh ground black pepper. Now let the mixture cool for 5-10 minutes. Next, stir in the egg yolks just until combined. Now spoon the potatoes into a large piping bag fitted with a wide star tip.

Pipe about 1/2 cup of mashed potatoes per peak on a parchment-covered baking sheet. Then place the whole baking sheet in the fridge or freezer for about 30 minutes. This will help the potatoes firm up, so you can gently brush them with egg wash. Whisk together the egg and water. Now, lightly brush the mounds. Finally, bake until golden brown and crispy on the edges. For best results, serve promptly.

Recipe notes and tips

• 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 for the best texture 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.
• For a little added flavor, add a pinch of nutmeg. 
• 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.

Duchess Potatoes Recipe

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 and taste.

5 from 15 votes

Print Pin Rate

Course: side

Cuisine: French

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 12 servings

Calories: 146kcal

Author: Beth Pierce

Ingredients

• 1 lb russet potatoes peeled and chopped into 1-inch cubes
• 1 lb Yukon gold potatoes peeled and chopped into 1-inch cubes
• 1 1/2 teaspoon sea salt
• 2 tablespoons unsalted butter melted
• 3 tablespoons heavy cream
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup freshly grated Parmesan Cheese plus more for garnish
• 1/2 cup grated white cheddar
• 3 large egg yolks
• 1 large egg
• 1 tablespoon cool water
• chopped chives

Instructions

• 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.
• 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.
• Quickly stir in the egg yolks, mixing just until combined.  Don't overdo it.
• 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 a large baking tray covered with parchment paper, leaving room between them.
• Refrigerate or freeze for 30 minutes.
• 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.

Notes

• 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 for the best texture 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.
• For a little added flavor, add a pinch of nutmeg. 
• 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.

Nutrition

Calories: 146kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 421mg | Potassium: 355mg | Fiber: 2g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 1mg

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