The Best Duchess Potatoes Recipe

Duchess Potatoes are an elegant twist on traditional mashed potatoes, piped into beautiful swirls and baked until golden and crisp on the outside, while remaining rich and creamy on the inside. They’re perfect for holidays, dinner parties, or any time I want to elevate a meal with something special and impressive.

Why You’ll Love This Recipe

I love how these potatoes look fancy but are actually quite simple to make. They’re creamy, buttery, and have that irresistible crispy edge that only oven-baked mashed potatoes can deliver. I can prepare them ahead of time, and they always make my dinner plate look extra special. Plus, they’re a great way to use up leftover mashed potatoes in a new, elevated form.

Ingredients

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

• Russet or Yukon Gold potatoes
• Egg yolks
• Butter
• Heavy cream or whole milk
• Salt
• Ground black pepper
• Nutmeg (optional, but adds a lovely warmth)

Directions

1. I start by peeling and chopping the potatoes, then boiling them in salted water until fork-tender.
2. Once drained, I mash them until completely smooth—no lumps allowed for Duchess Potatoes.
3. I mix in butter, warm cream, salt, pepper, and just a pinch of nutmeg for depth.
4. After letting the mashed potatoes cool slightly, I beat in the egg yolks. This gives the potatoes their rich texture and helps them hold their shape.
5. I transfer the mixture to a piping bag fitted with a star tip and pipe small swirls onto a lined baking sheet.
6. I brush each swirl lightly with melted butter or egg wash to help them brown beautifully.
7. Then I bake them at 400°F (200°C) until they’re golden and crisp on the edges, about 20 minutes.

Servings and timing

This recipe makes about 6 servings.
Prep time: 20 minutes
Cook time: 20–25 minutes
Total time: around 45 minutes

Variations

Sometimes I like to add finely grated Parmesan cheese or garlic to the mashed mixture for an extra punch of flavor. For a slightly tangier twist, I’ll use sour cream in place of some of the cream. And when I want to go all-out, I pipe them into mini muffin tins for uniformity and a pretty presentation.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisped again. I avoid microwaving, as it tends to make them soft instead of crisp.

FAQs

Can I make Duchess Potatoes ahead of time?

Yes, I often pipe them onto a baking sheet and refrigerate them for up to a day before baking. I just wait to brush them with butter until right before baking.

What type of potatoes work best?

I prefer starchy potatoes like Russet or Yukon Gold because they mash smoothly and hold their shape when baked.

Can I freeze Duchess Potatoes?

Absolutely. I pipe them onto a tray and freeze until solid, then transfer them to a bag. I bake from frozen at 400°F, adding a few extra minutes to the baking time.

Why do I need to use egg yolks?

Egg yolks help the potatoes hold their shape and add richness and a beautiful golden color. They also help create that slightly crisp exterior during baking.

Do I need a piping bag?

It helps get that classic Duchess look, but if I don’t have one, I spoon the mixture into mounds and use a fork to create decorative ridges. They still taste amazing.

Conclusion

Duchess Potatoes are one of my favorite ways to dress up a classic comfort food. They’re creamy, crisp, and full of buttery goodness—and they never fail to impress. Whether it’s a holiday dinner or a weeknight treat, these elegant little swirls always bring something special to the table.

Duchess Potatoes

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Duchess Potatoes are elegant mashed potato swirls that are piped and baked until golden and crispy on the outside, while remaining rich and creamy on the inside—perfect for holidays or dinner parties.

• Author: Lizaa
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 2 pounds Russet or Yukon Gold potatoes, peeled and chopped
• 4 egg yolks
• 1/2 cup unsalted butter
• 1/4 cup heavy cream or whole milk, warmed
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/8 tsp ground nutmeg (optional)
• 1 tbsp melted butter or egg wash (for brushing)

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Instructions

1. Peel and chop the potatoes, then boil in salted water until fork-tender.
2. Drain and mash the potatoes until smooth and lump-free.
3. Mix in the butter, warm cream, salt, pepper, and nutmeg (if using).
4. Let the mashed potatoes cool slightly, then beat in the egg yolks.
5. Transfer the mixture to a piping bag fitted with a star tip.
6. Pipe small swirls onto a parchment-lined baking sheet.
7. Brush each swirl with melted butter or egg wash.
8. Bake at 400°F (200°C) for 20–25 minutes until golden and crisp on the edges.

Notes

• Add grated Parmesan or minced garlic for extra flavor.
• Use sour cream for a tangier taste.
• Pipe into mini muffin tins for uniform shapes.
• Store leftovers in the fridge up to 3 days and reheat in the oven.
• Freeze unbaked swirls for later use—bake from frozen.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 1g
• Sodium: 320mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 120mg