Name: Duchess Potatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
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 large egg yolks; 1 tsp salt; 1/4 tsp black pepper; Pinch of nutmeg (optional); Optional: melted butter for brushing, chopped herbs for garnish

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Duchess Potatoes are one of my favorite elegant sides to make when I want mashed potatoes to feel a little more special. These buttery, piped potato swirls are crisp on the outside and creamy on the inside—light, fluffy, and perfect for dinner parties or holiday meals. They’re just as delicious as they are beautiful on the plate.

Why You’ll Love This Recipe

I love this recipe because it takes classic mashed potatoes and transforms them into something fancy without much extra effort. The addition of egg yolks and butter gives them a rich texture that holds its shape well for piping. I can make them ahead of time, bake them just before serving, and they always impress guests (and myself). Duchess Potatoes

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, just a pinch)
Optional garnish: chopped herbs or extra butter for brushing

Directions

I start by boiling the potatoes in salted water until they’re fork-tender, then draining and letting them steam dry for a few minutes.
I mash the potatoes until smooth, then mix in butter, cream, salt, pepper, and a pinch of nutmeg.
Once slightly cooled, I stir in the egg yolks until fully combined.
I transfer the mixture into a piping bag fitted with a large star tip.
On a parchment-lined baking sheet, I pipe the potatoes into individual swirls or rosettes.
I brush the tops lightly with melted butter for a golden finish.
I bake them at 400°F (200°C) for 18–22 minutes, or until the edges are golden brown.

Servings and timing

This recipe serves 6.
Prep time: 25 minutes
Cook time: 20 minutes
Total time: Around 45 minutes

Variations

Sometimes I add finely grated Parmesan or Gruyère cheese to the mash for extra flavor. I’ve also mixed in roasted garlic or herbs like thyme or chives. For a holiday twist, I shape them into smaller bites for finger food-style servings.

storage/reheating

I store leftover Duchess Potatoes in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 350°F oven until heated through and slightly crisp again. I don’t recommend microwaving—they lose their texture.

FAQs

Can I make Duchess Potatoes ahead of time?

Yes. I pipe them onto a tray, cover, and refrigerate for up to 1 day before baking. I just add a couple of extra minutes to the baking time.

What type of potato is best?

I use starchy potatoes like russets for a fluffier texture, but Yukon golds work too and give a slightly creamier flavor.

Do I need to use a piping bag?

It helps with the traditional look, but I’ve used a spoon to dollop rustic mounds and they’re just as tasty.

Can I freeze them?

Yes. I freeze piped, unbaked potatoes on a tray, then transfer them to a bag. I bake from frozen at 400°F, adding a few extra minutes.

Why add egg yolks?

Egg yolks help enrich the potatoes and give structure so they hold their shape during baking and get lightly golden on the outside.

Conclusion

Duchess Potatoes are one of my favorite ways to elevate mashed potatoes into a show-stopping side dish. They’re creamy, buttery, and beautifully crisp on the outside—ideal for holiday dinners or when I just want something extra special on my plate. With just a few extra steps, this simple recipe turns into something truly elegant and satisfying.