When I want to impress, I make these duchess potatoes. Let me show you how to turn mashed potatoes into the star of your dinner. Don’t worry, it’s easy.
This is my favorite side to serve to guests. It’s essentially fancy mashed potatoes, and they look so pretty when you bring them to the table!
One thing I never want to do is fuss with complicated dishes as my guests arrive. That’s why I created a Duchess potatoes recipe that can easily be made in advance. You’ll be able to do all the messy work ahead of time and pop them into the oven when you’re ready.
This is the recipe you should make if you want to wow your dinner guests. Whether you invite some friends over this weekend or are preparing for Thanksgiving or Christmas dinner, duchess potatoes will be the star of the show.
What are duchess potatoes?
Duchess potatoes are a fancy version of mashed potatoes. They’re made by mixing buttered potatoes with egg yolks, and they hold their shape after baking.
Then, they’re piped into pretty swirls using a pastry bag fitted with a large star tip .
The interior stays beautifully soft when baked, and the outer edges get nice and crispy.
While this recipe is virtually as easy as making mashed potatoes, piping them into rosettes does make them a bit fussier. That’s why I like to make them ahead of time.
Can these be made without the egg?
Unfortunately, these don’t work well without the egg. In testing, we found that egg-free duchess potatoes fell flat when baked and were very difficult to remove from the tray.
Can I make this duchess potatoes recipe without a pastry bag?
Yes, but they will look different. If you don’t have a pastry bag, your best option is to spoon the mashed potatoes into a resealable plastic bag, then cut off the tip. You can then pipe the duchess potatoes onto a baking tray. They’ll have smoother edges, so they won’t get quite as crispy, but they’ll still be very tasty.
Duchess Potatoes Recipe
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Ingredients
- ▢ 2 ½ lb russet or Yukon gold potatoes
- ▢ 4 tablespoons butter
- ▢ ⅓ cup whipping cream
- ▢ 1 ½ teaspoons sea salt
- ▢ 1 teaspoon pepper
- ▢ 4 large egg yolks
- ▢ 1 whole egg + 1 tablespoon milk (for the egg wash)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Peel the potatoes and cut into quarters. Place them in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10-15 minutes. Drain the potatoes. 2 ½ lb russet or Yukon gold potatoes
- Pass the potatoes through a potato ricer. Alternatively, you can mash them with a potato masher, making them as smooth as possible.
- Add the butter and let it melt. Mix in the cream, salt, and pepper. Taste and add more salt, if wanted. When the mashed potatoes have cooled slightly, stir in the egg yolks. 4 tablespoons butter, ⅓ cup whipping cream, 1 ½ teaspoons sea salt, 1 teaspoon pepper, 4 large egg yolks
- Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You’ll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.
- Whisk the whole egg with the milk then gently brush it over the duchess potatoes. You don’t want to use a lot and you’ll likely have leftovers. 1 whole egg + 1 tablespoon milk
- Bake the potatoes for 20-25 minutes, or until they have started to turn golden along the ridges. Serve with a little minced parsley, chives, or thyme sprinkled over the top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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What to serve with these fancy mashed potatoes
Mashed Potatoes with Cream Cheese
Our Favorite Bread Stuffing with Mushrooms, Walnuts, & Apricots
Roasted Acorn Squash
Pretty Sweet Potato Casserole with Peppery Pecan Topping
Duchess Potatoes Recipe
Ingredients
- 2 ½ lb russet or Yukon gold potatoes
- 4 tablespoons butter
- ⅓ cup whipping cream
- 1 ½ teaspoons sea salt
- 1 teaspoon pepper
- 4 large egg yolks
- 1 whole egg + 1 tablespoon milk , for the egg wash
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Peel the potatoes and cut into quarters. Place them in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10-15 minutes. Drain the potatoes. 2 ½ lb russet or Yukon gold potatoes
- Pass the potatoes through a potato ricer. Alternatively, you can mash them with a potato masher, making them as smooth as possible.
- Add the butter and let it melt. Mix in the cream, salt, and pepper. Taste and add more salt, if wanted. When the mashed potatoes have cooled slightly, stir in the egg yolks. 4 tablespoons butter, ⅓ cup whipping cream, 1 ½ teaspoons sea salt, 1 teaspoon pepper, 4 large egg yolks
- Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You’ll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.
- Whisk the whole egg with the milk then gently brush it over the duchess potatoes. You don’t want to use a lot and you’ll likely have leftovers. 1 whole egg + 1 tablespoon milk
- Bake the potatoes for 20-25 minutes, or until they have started to turn golden along the ridges. Serve with a little minced parsley, chives, or thyme sprinkled over the top.
