Duchess potatoes are the prettiest mashed potatoes ever. They're buttery on the inside with crispy edges that are impossible to resist. And even though they look fancy, they're very simple to make.
This is the recipe you should make if you want to wow your dinner guests. Whether you invite some friends over this weekend, or are preparing for Thanksgiving or Christmas dinner, duchess potatoes will be the star of the show.
- They're the prettiest potatoes you'll ever see.
- You'll look like a super chef bringing these to the table.
- (It's our secret that they're easy to make.)
- They can be made up a day in advance and stored in your fridge until you are ready to bake them.
- They go great with everything from a roast turkey to pot roast to grilled salmon.
- They are super buttery and delicious.
What are duchess potatoes
Duchess potatoes are a fancy version of mashed potatoes.
They're made by mashing buttered potatoes with egg yolks, which makes the potatoes hold their shape once they're baked.
Then they're piped into pretty swirls using a pastry bag fitted with a large star tip.
When they're baked, the insides stay beautifully soft and the outside edges get nice and crispy.
Can duchess potatoes be made in advance?
Yes! Duchess potatoes can be made 24 hours in advance and kept in your fridge until you're ready to bake them.
Simply pipe the potatoes onto a baking sheet then loosely cover them with plastic wrap before storing them in your fridge.
TIP: let the duchess potatoes cool for 1 hour in your fridge before you cover them with wrap. This will help protect the pretty edges.
Can you freeze duchess potatoes?
Yes! Duchess potatoes freeze very well. Simply pipe the potatoes onto a parchment paper lined baking sheet then put them into your freezer.
Once they're solid, you can move them into a freezer bag. They will keep well for 3 months in your freezer.
Reheat them from frozen, adding a few minutes to the baking time.
Can these be made without the egg?
No, unfortunatly these don't work well without the egg. In testing, we found that egg-free duchess potatoes fell flat when baked and were very difficult to get off the tray.
Can I make these without a pastry bag?
Yes, but they will look different. If you don't have a pastry bag, your best option is to spoon the mashed potatoes into a resealable plastic bag then cut the tip off the bag.
You can then pipe the duchess potatoes onto a baking tray. They'll have smoother edges so they won't get quite as crispy, but they'll still be very tasty.
Popular Side Dishes
- Mashed Potatoes with Cream Cheese
- BEST Stuffing Recipe with Apricots and Walnuts
- Roasted Acorn Squash
- Pretty Sweet Potato Casserole
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- 2 ½ lb. russet or Yukon gold potatoes
- 4 tablespoons butter
- ⅓ cup whipping cream
- 1 ½ teaspoons sea salt
- 1 teaspoon pepper
- 4 large egg yolks
- 1 whole egg + 1 tablespoon milk, for the egg wash
- Preheat your oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Peel the potatoes and cut into quarters. Place them in a large pot and cover them with water. Bring the water to a boil and cook until the potatoes are soft, about 10-15 minutes. Drain the potatoes.2 ½ lb. russet or Yukon gold potatoes
- Pass the potatoes through a potato ricer. Alternatively, you can mash them with a potato masher, making them as smooth as possible.
- Add the butter and let it melt. Mix in the cream, salt, and pepper. Taste and add more salt, if wanted. When the mashed potatoes have cooled slightly, stir in the egg yolks.4 tablespoons butter, ⅓ cup whipping cream, 1 ½ teaspoons sea salt, 1 teaspoon pepper, 4 large egg yolks
- Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You'll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.
- Whisk the whole egg with the milk then gently brush it over the duchess potatoes. You don't want to use a lot and you'll likely have leftovers.1 whole egg + 1 tablespoon milk
- Bake the potatoes for 20-25 minutes, or until they have started to turn golden along the ridges. Serve with a little minced parsley, chives, or thyme sprinkled over the top.