Name: Duchess Potatoes
Prep time: 20 min
Cook time: 20 min
Total time: PT-490058H59M30S
Cuisine: French
Ingredients: 2 lbs Russet or Yukon gold potatoes, peeled and chopped; 4 tbsp unsalted butter; 1/4 cup heavy cream or milk; 3 egg yolks; 1 tsp salt; 1/4 tsp black pepper; 1/8 tsp ground nutmeg (optional); Optional: 1/4 cup grated parmesan cheese

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Duchess Potatoes are an elegant twist on mashed potatoes that I love serving for holidays, dinner parties, or when I want something a little extra special. Made with creamy mashed potatoes enriched with butter and egg yolks, then piped into beautiful swirls and baked until golden, these potatoes are as impressive to look at as they are delicious to eat.

Why You’ll Love This Recipe

I love this recipe because it turns a classic comfort food into something fancy without much extra effort. The texture is smooth on the inside with lightly crisped edges, and the rich, buttery flavor makes them irresistible. Whether I’m plating up a roast or a vegetarian main, Duchess Potatoes add a touch of elegance to any meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon gold potatoes, peeled and chopped
Unsalted butter
Heavy cream or milk
Egg yolks
Salt
Black pepper
Nutmeg (optional, for a subtle warmth)
Optional: grated parmesan for a savory touch

Directions

I start by boiling the peeled potatoes in salted water until tender, about 15–20 minutes. Then I drain them well and let them steam dry for a few minutes.
I mash the potatoes until very smooth (a potato ricer works best), then stir in the butter, cream, salt, pepper, and a pinch of nutmeg if I’m using it.
Once the mixture is smooth and slightly cooled, I mix in the egg yolks until fully combined.
I transfer the potato mixture to a piping bag fitted with a star tip.
On a parchment-lined baking sheet, I pipe the potatoes into small swirled mounds, leaving space between each one.
I bake them at 400°F (200°C) for 15–20 minutes, or until the edges are golden brown and slightly crisp.
I serve them hot, right out of the oven, with a sprinkle of herbs or extra butter if I’m feeling fancy.

Servings and timing

This recipe makes about 12–16 duchess potato swirls, serving 4 to 6 people. It takes around 20 minutes to prep and 20 minutes to bake. Total time: approximately 40–45 minutes.

Variations

I sometimes stir in finely grated parmesan or sharp cheddar for added richness.
For an herby touch, I mix in minced chives or parsley before piping.
I make mini versions for appetizers or larger ones for a plated dinner presentation.
A drizzle of truffle oil over the finished potatoes adds a luxurious flair.

Storage/Reheating

I store leftover Duchess Potatoes in the fridge in an airtight container for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F (175°C) oven for about 10–12 minutes, or until heated through and re-crisped. They can also be frozen after piping (before baking)—I freeze them on a tray, then transfer to a bag, and bake from frozen when needed (adding a few extra minutes to the baking time). Duchess Potatoes

FAQs

Can I make Duchess Potatoes ahead of time?

Yes, I often pipe them onto a tray and refrigerate (or freeze) them ahead of time. I just bake them when I’m ready to serve.

Why do I need egg yolks?

The egg yolks help the potatoes hold their shape during baking and give them a beautiful golden color and richer texture.

What potatoes work best?

I prefer starchy potatoes like Russets for their smooth texture, but Yukon golds also work well for a slightly creamier finish.

Can I mash the potatoes by hand?

Yes, but I try to mash them very thoroughly. For the smoothest texture, I use a potato ricer or food mill.

How do I keep them from spreading too much when baking?

I make sure the mashed potatoes are thick and not too wet. Letting the potatoes dry out after boiling and not adding too much cream helps them hold their shape.

Conclusion

Duchess Potatoes are a classic side dish that adds beauty and richness to any meal. I love how they look impressive yet are easy to make with basic ingredients. Whether I’m cooking for a holiday, a dinner guest, or just myself, these golden swirls of mashed potato goodness always make the plate feel special.