This easy Duchess Potatoes recipe is an elegant potato recipe that is perfect for the holidays. Duchess potatoes can even be made ahead of time and frozen to save you time on the day of your dinner party!
These Duchess potatoes is a delicious potato recipe that I love to make for parties. They are basically a fancy mashed potato, and who doesn’t love mashed potatoes? Duchess potatoes are really easy to make. They only take a few more steps than run of the mill mashed potatoes, but they look like something you slaved over. I won’t tell if you won’t!
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The key to Duchess Potatoes is eggs. You basically make mashed potatoes, with lots of cream, butter, and just a pinch of nutmeg, and add eggs to them. Then you put them in a piping bag with a star tip and pipe them on to a baking sheet. You don’t have to get too fancy, just a swirl of potatoes will do. Lightly brush them with a little egg wash and they are ready to go in the oven. Bake at 400 degrees F oven for about 20 minutes, or until they are golden brown on the outside. What you end up with is pretty little individual servings of mashed potatoes that are slightly crispy on the outside and delicious creamy on the inside.
Can I make Duchess Potatoes ahead of time?
Yes, you can make Duchess Potatoes ahead of time! You have two options. 1) You can pipe the potatoes on to a baking sheet and place the baking sheet in the refrigerator until you are ready to bake. This needs to be done the same day. 2) You can pipe the potatoes on a baking sheet and place them in the freezer. Let them freeze for about two hours, or until they are frozen solid. Take them off of the baking sheet and place them in an airtight container in the freezer until you are ready to use. They can stay frozen for up to 2 months.
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What you will need to make Duchess Potatoes:
- Piping bag and Star Tip – Don’t let this part intimidate you. It is simple and no matter what they look like they will be delicious.
- Silicone Baking Mat – You can also use parchment paper but these mats make life so much easier!
- 2 lbs Russet potatoes, weigh bag
- 3 Egg yolks, room temperature
- 5 Tbsps Butter, room temperature
- 1/4 c Heavy cream, room temperature
- 1 tsp Salt, plus more to taste
- 1/4 tsp Pepper
- 1/4 tsp Nutmeg
- 1 whole Egg
- 2 Tbsp Milk
- Preheat oven to 400°F.
- In a large pot boil the peeled potatoes. Once they are fork tender drain the water off and put them back in the pot to cook over low heat for 3 minutes (this will help dry them out).
- Mash the potatoes until they are smooth.
- Let the potatoes cool for 5 minutes then add the butter, salt, pepper, nutmeg, and cream.
- Mix thoroughly and add more salt if needed.
- Fold egg yolks into the mixture until they are combined. Do not over mix.
- Add potato mixture to a large piping bag with a large star tip and pipe the potatoes onto parchment paper or a silpat mat, on a baking sheet.
- Mix whole egg with milk and gently brush egg wash over potatoes. Be careful not to use too much egg wash, you do not want it to drip down the sides and pool around the potatoes. (if you are making these ahead of time wait to add the egg wash until you are ready to place them in the oven.)
- Bake for 15-20 minutes, or until edges of potatoes are golden brown.