DUCHESS POTATOES are basically potatoes mashed until smooth and silky, with flavors of butter, nutmeg, and cream then beautifully piped, and baked until golden brown perfection!
Are you getting used to the regular mashed potato? You better try these duchess potatoes! I remembered when I first introduce this dish to my family, they were surprised at how I was able to add texture to a typical mashed potato.
Not only that it has a wonderful creamy soft interior and a golden crusty exterior, it also is visually appealing from every angle. It takes your regular mashed potato up a notch!
What is Duchess Potatoes?
Duchess Potatoes is a classic dish found in French cuisine. It is usually formed into fancy and elegant shapes and prepared as a garnish to meat and poultry dishes and is believed to be served to duchesses, and hence, the name.
Duchess Potatoes Ingredients
Be like a duchess without buying any expensive ingredients! Coz for these fancy piped potatoes, you only need these 8 basic ingredients:
- Potatoes
- Heavy cream
- Unsalted butter
- Parmesan cheese
- Nutmeg
- Egg yolks
- Salt
- Pepper
And, of course, a fancy piping tip to do all the magic. 😉
What Potatoes are Best for This?
Since duchess potatoes are fancier versions of mashed potatoes, the best types to use are those which will give you an equally fluffy, smooth, and rich taste. My best picks are:
- Yukon Gold – it has a buttery taste that’s best for any mashed potato! Plus, they don’t get watery, mushy, or grainy when cooked, which is very ideal. So, if you found this one on market, go get it right away.
- Russet Potatoes – it is high in starch content, and have thick skin and silky flesh, which is good for mashed potatoes. However, its starchiness somehow absorbs more water than the Yukon Gold, which I don’t personally prefer. I suggest that you should only go for this one when Yukon Gold is not available.
Do I have to Pipe Them Out?
If you don’t have piping tools at home, that’s OK. You can just drop them into mounds on the baking sheet and bake away. They won’t look as fancy and pretty as you see in the photos, but the flavors are there.
What to Serve with Duchess Potatoes?
While this goes well with meat dishes, I really love how it compliments my oven-fried chicken and creamy gravy. Here’s a list of main dishes that you can pair with these duchess potatoes.
- Herb Crusted Pork Loin Roast
- Oven Tri Tip Roast
- Spiced Roast Turkey
- Roast Turkey Breast (recipe coming SOON)
Other Potato Recipes
Do you love potatoes or have too much in stock? Try these other potato recipes too!
How To Make Duchess Potatoes
I can’t wait to share with you how I made these awesome Duchess Potatoes, so here it is!
Transfer potatoes to a large bowl. Then, add butter, heavy cream, nutmeg, Parmesan cheese, black pepper, and salt to taste. Mash potatoes with the desired tool until all the ingredients have been fully incorporated. Add eggs and continue mashing until combined. 
Do not over pound your potatoes, you do not them to be gluey. Preheat the oven to 425°F. Prepare a cookie sheet with parchment paper or slip mart. Set aside. Transfer mashed potatoes to a pastry bag attached with a large star tip, then pipe directly on the prepared cookie sheet in a circular/upward spiral motion about 2 inches tall, with enough room around each mount of potatoes so they don’t stick together when baking. Repeat until all the mashed potatoes have been used up. Brush with butter and bake for 20 – 25 minutes, or until potatoes are golden brown. Remove and serve immediately.
Watch How To Make It
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Duchess Potatoes
Ingredients
- 2 ½ pounds (1133.98g) potatoes (Yukon or Russet)
- 4 tablespoons (56g) unsalted butter (divided)
- ⅓ cup (80g) heavy cream
- ¼ teaspoon (0.5g) nutmeg
- salt and pepper (to taste)
- ⅓ cup (33.33g) Parmesan
- 4 large egg yolks
Instructions
- Peel the potatoes, removing any spoiled or spots, such as bruising and discoloration.
- Cut into big even-sized chunks. Place potatoes in water as you peel to prevent discoloration.
- Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1 -2 teaspoons of salt and enough water to cover the potatoes.
- Bring to a boil. Cook until potatoes are fork-tender.
- Drain potatoes after cooking, reheat the drained potatoes on low heat to remove moisture from the potatoes, about a minute or less.
- Transfer potatoes to a large bowl. Then, add butter, heavy cream, nutmeg, Parmesan cheese, black pepper, and salt to taste.
- Mash potatoes with the desired tool until all the ingredients have been fully incorporated. Add eggs and continue mashing until combined.
- Do not over pound your potatoes, you do not them to be gluey.
- Preheat the oven to 425°F. Prepare a cookie sheet with parchment paper or slip mart. Set aside.
- Transfer mashed potatoes to a pastry bag attached with a large star tip, then pipe directly on the prepared cookie sheet in a circular/upward spiral motion about 2 inches tall, with enough room around each mount of potatoes so they don’t stick together when baking.
- Repeat until all the mashed potatoes have been used up.
- Brush with butter and bake for 20 – 25 minutes, or until potatoes are golden brown
- Remove and serve immediately.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
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