Duchess Potatoes Recipe

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These duchess potatoes are ultra-rich, creamy, and silky on the inside and wonderfully crunchy on the outside!

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Servings: servings

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

Storage: Store duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.