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fluffy Duchess Potatoes

Duchess Potatoes

Duchess potatoes are soft, fluffy, individual servings of mashed potatoes baked until golden.
Course Side Dish
Cuisine French
Keyword duchess potatoes
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time: 30 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 105kcal
Author Kat Jeter & Melinda Caldwell


  • 2 pounds Russet potatoes weigh bag
  • 3 Egg yolks room temperature
  • 5 tablespoons Butter room temperature
  • 1/4 cup Heavy cream room temperature
  • 1 teaspoon Salt plus more to taste
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Nutmeg
  • 1 Egg
  • 2 tablespoons 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. To do this you can use a potato masher, hand mixer, or a potato ricer.
  • 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.
  • Place the baking sheet in the freezer for 30 minutes. This will firm up the potatoes to help with the next step.
  • 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 20 - 25 minutes, or until edges of potatoes are golden brown.



  1. If you are making these ahead of time you can pipe them in the baking sheet (don't add the egg wash!) and put them in the refrigerator and let them sit until you are ready to bake.Giving them at least 30 minutes in the freezer right before adding the egg wash will help them hold their shape during that step. 
  2. Freezing Duchess Potatoes: Pipe your potatoes onto the baking sheet and place in the freezer for at least 1 hour. Remove from the baking sheet and place in an airtight container. Store in freezer for up to 2 months. If you choose to freeze and store your potatoes when it is time to bake them add your egg wash and then place in the oven for about 30 minutes, or until they are golden brown and warmed through.


Serving: 1Duchess Potato | Calories: 105kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 187mg | Potassium: 249mg | Vitamin A: 225IU | Vitamin C: 3.2mg | Calcium: 19mg | Iron: 0.6mg