When I’m looking for an elevated side dish to serve with any meal, I make these duchess potatoes. I pipe a beautifully seasoned and thickened mashed potato mixture into delicate mounds and bake them in the oven to create this elegant side. The potatoes are ultra-rich, creamy, and silky and feel like something I’d order at a steakhouse. The outside is set and crunchy, and the inside is moist and creamy. Plus, they look so darn cute!
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These duchess potatoes remind me of dainty little macaroons! I piped them with a star tip to give them extra crispy ridges on the outside– but they’re almost too cute to eat! They’re prepared similarly to twice-baked potatoes, but in my opinion, are much simpler to make. Just boil, mash, mix, pipe, and bake! With just 5 ingredients, it doesn’t get much easier.
What’s in This Duchess Potatoes Recipe?
- Potatoes: I have found that Yukon Gold potatoes work best for this recipe. They are a bit waxier, which helps them hold their shape once mashed and piped. Russet potatoes will also work but may be a bit drier overall.
- Butter: Unsalted butter enriches the potatoes and adds a wonderful buttery flavor. If using salted butter, I recommend omitting the kosher salt.
- Heavy Cream: Adds richness and moisture to the potatoes, giving them a silky texture.
- Salt + Pepper: Enhance the natural flavor of the potatoes.
- Egg Yolks: Give the potatoes structure, which helps them hold their shape once piped. They also make the potatoes taste super rich and indulgent!
Tips for Success
- Don’t skip letting the potatoes steam in the pot after cooking. This helps remove a lot of excess moisture so they hold their shape.
- Let the potatoes cool a bit before adding the egg yolks to prevent them from scrambling.
- Feel free to add a bit of your favorite herbs or spices to the potato mixture to change up the flavor.
- I like to trace a biscuit cutter on parchment paper, then flip it over to use as a guide so all my potatoes turn out the same size.
- I used a Wilton 1M tip to pipe my potatoes, but you can use any medium-to-large tip you have on hand.
- If you don’t have a piping tip, cut the corner off of a Ziplock bag.
- For a darker color on the potatoes, brush them with an egg beaten with 1 teaspoon of water instead of the butter.
- If you find that your potatoes are falling flat in the oven, try chilling them for 15-20 minutes in the refrigerator before baking.
- To make ahead, pipe the mounds, then freeze for up to 3 days. When ready to bake, brush with butter and bake for about 25 minutes– no thawing required.
How to Store and Reheat
Store leftover duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat directly from frozen at 350°F for 20-25 minutes, or until warmed through.
Serving Suggestions
These duchess potatoes are so elegant and fun! I like to serve them with something equally fancy, like filet mignon, pork roulade, a whole roast chicken, or beef bourguignon.
Duchess Potatoes Recipe
Equipment
Ingredients
- 2 pounds Yukon Gold potatoes peeled and quartered
- 4 tablespoons unsalted butter divided (½ stick)
- ¼ cup heavy cream room temperature
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large egg yolks room temperature
- Chopped fresh parsley optional, for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.2 pounds Yukon Gold potatoes
- Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.
- Add 2 tablespoons butter to the pot and mash the potatoes.4 tablespoons unsalted butter
- Add in the cream, salt, pepper, and egg yolks, mashing and stirring until everything is incorporated.¼ cup heavy cream, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 large egg yolks
- Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.
- Melt the remaining 2 tablespoons of butter and gently brush it onto the potatoes.
- Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.Chopped fresh parsley
Video
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Duchess Potatoes Step by Step
Boil the Potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. Add 2 pounds of peeled and quartered Yukon Gold potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.
Steam the Potatoes: Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.
Mash the Potatoes: Add 2 tablespoons of unsalted butter to the pot and mash the potatoes.
Thicken the Potatoes: Add in ¼ cup of heavy cream, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 2 large egg yolks, mashing and stirring until everything is incorporated.
Pipe the Potatoes: Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.
Brush with Butter: Melt the remaining 2 tablespoons of unsalted butter and gently brush it onto the potatoes.
Bake the Potatoes: Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.
