These Duchess Potatoes are a fancy mashed potatoes recipe that is secretly easy-to-make when you know a few tips and tricks! Simply boil potatoes, mix with milk and egg yolk, then pipe and bake in the oven for a crispy outside and fluffy inside. Make your holiday table for Thanksgiving or Christmas extra special this year by serving this impressive side dish!
Secretly Easy Duchess Potatoes Recipe
Never have I ever seen potatoes so incredibly glamorous!
The first time my fork slid through a Duchess potato it was met with a crispy exterior and then a surprisingly soft and pillowy inside.
But the awe didn’t stop there. The flavor was rich, decadent, and even better than the BEST mashed potatoes I’d ever had.
With the increase in fascination, I soon set out to master the art of the Pommes Duchesse.
From culinary school cookbooks to online processes by the pros, the information was gathered, tweaked, and ultimately revamped until the PERFECT Duchess potato recipe was born. This is the best recipe to try your hand at French cuisine.
And with thorough step-by-step instructions, I feel confident in saying you too will be able to conquer this seemingly intimidating side dish the first go-around.
So much so, that I triple-dog dare you to make them for Thanksgiving or Christmas dinner. Because I promise, these beautiful individual servings are sure to be a hit!
Table of Contents
Ingredients
- Potatoes. Yukon gold are a must for their waxy texture. You can also choose red potatoes as they are another waxy potato variety. Avoid using russet potatoes since they will not have the same consistency.
- Milk. Much like mashed potatoes, you’ll need a bit of milk to make it creamy. Regular milk, or even half and half work well. If you are dairy-free, unsweetened oat and cashew milk both are both great options.
- Butter. Salted butter was tested in this recipe, but unsalted can be swapped out. Butter has the best taste but oil will work if you are dairy-free.
- Eggs. This is the secret ingredient to making the Duchess potatoes hold their shape and also gives them tons of flavor. You need 2 yolks and 1 whole egg.
- Seasonings. Salt and black pepper of course, but also a touch of garlic powder and a pinch of nutmeg. You can substitute regular minced garlic or even roasted garlic if preferred.
How to Make Duchess Potatoes
Please see the recipe card below for more detailed ingredient amounts.
Peel and Cube Potatoes
Remove the skin with a vegetable peeler and cut out any remaining eyes. Slice each potato in half and then into quarters.
While some people like some or all of the skins in their mashed potatoes, you don’t want them in this recipe. The potatoes won’t pipe evenly or as beautifully.
Boil Potatoes
Add the potatoes to a large pot, then cover with 1-inch of cold water and toss in a pinch or two of salt. Bring the pot to a boil. Once boiling, reduce the heat to a simmer and cook, uncovered, for 10-12 minutes, or until they pierce easily with a fork.
Transfer the boiled potatoes to a colander and rinse under cold running water until they are cool to the touch.
Rice Potatoes
For the best texture use a potato ricer to break up the potatoes into a large mixing bowl. (You can then use it again time to make this Potato Gnocchi!)
You can also do this with a fork, fine cheese grater, or a pastry cutter, but you have to be careful to not have any large pieces remaining. The clumps will get stuck in the piping tip. If you use a potato masher, be sure to really work the mixture until no large chunks of potatoes remain.
Additionally, you can pulse the potatoes in a food processor. Just do not purée as you will end up with runny potatoes that won’t work well for piping those decorative swirls!
Mix with Eggs
Once the potatoes are riced, add 4 tablespoons of the melted butter along with milk, salt, pepper, garlic powder, and nutmeg. Mix until everything is well combined.
Whisk the egg yolks and the whole egg in a small bowl and then add to the mashed potatoes. Stir with a rubber spatula until well incorporated.
Pipe Potatoes
Fit a large piping bag with a 1M tip and a coupler. A 1M tip is key. The large star tip is perfect for an impressive presentation. Any smaller than this and you’ll have a really hard time getting the potatoes through the tip.
Pipe the potatoes onto a large baking tray lined with parchment paper. Leave about ½-inch of space between each one. You should end up with 12 that are roughly 2 ½-inches in width.
Brush and Bake
Lightly coat the potatoes with the remaining tablespoon of butter, being careful not to disrupt the edges.
Bake in a preheated 375°F oven for 25-30 minutes, or until the edges begin to turn golden brown. The baking time will vary based on how big the piped potatoes are. You want crispy edges that are not burned.
What are Duchess potatoes?
This fancy side dish is essentially mashed potatoes mixed with eggs and piped into individual portions and baked. The exterior is nice and crisp while the interior is light and fluffy.
What type of potatoes do I use for Duchess potatoes?
Waxy varieties like Yukon gold or red potatoes are best to use for the right texture in these Duchess potatoes. While you can use a starchier variety, they won’t hold their shape as well.
FAQs
Mixing an egg yolk into mashed potatoes adds extra richness and creaminess.
Yes, it is recommended to cook them in salt water since potatoes absorb a lot of flavor while boiling.
Recipe Tip
- Waxy is best. Yukon gold potatoes have the perfect consistency for Duchess potatoes.
- Yolks and whole. Eggs are a must to stabilize the potatoes and help them hold their shape.
- Go for a 1M tip. If you choose too small of a piping tip it can be difficult to squeeze the potatoes through.
- Make without cream. You won’t miss too much flavor, so keep it light with regular milk, oat milk, or cashew milk.
- Garnish with fresh herbs. Add some pizazz with fresh thyme, parsley, or rosemary for color and flavor.
Other Holiday Side Dishes
When the holiday season rolls around, good food is always on the menu. Be sure to try these easy and flavorful side dish recipes this year.
Green Bean Casserole from Scratch and Sweet Potato Casserole.
Of course, you have to have Sausage Stuffing, Wild Rice Stuffing with Cranberries, or Cajun Cornbread Dressing.
And don’t forget the Cranberry Orange Sauce or Fresh Cranberry Orange Relish.
More Potato Recipes
Whether you’re making a weeknight dinner, or entertaining for the holidays or a special occasion, these potato side dishes have you covered!
Homemade Scalloped Potatoes and Smashed Potatoes with Garlic are so full of flavor.
Loaded Hasselback Potatoes Recipe, Loaded Bacon Mashed Potatoes, and Garlic Parmesan Fries are super impressive.
Who doesn’t live some Parmesan Roasted Yukon Gold Potatoes or Instant Pot Mashed Red Potatoes?
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Easy Duchess Potatoes Recipe
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Ingredients
- 2 ½ lbs. Yukon gold potatoes or red potatoes
- 5 Tbsp. butter melted
- ⅔ cup milk oat, cashew, or soy, divided
- 2 egg yolks large
- 1 egg large
- 1 ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ⅛ tsp. nutmeg
- Thyme or parsley optional
Instructions
- Preheat oven to 375 degrees.
- Prep the Potatoes. Peel potatoes with a vegetable peeler and remove any remaining eyes of skin. Cut each potato in half and then into quarters.2 ½ lbs. Yukon gold potatoes
- Boil Potatoes. Add potatoes to a large pot, cover with 1 inch of cold water and add a pinch or two of salt. Bring the pot to a boil. Once boiling, reduce heat to a simmer and cook, uncovered, for 10-12 minutes, or until they pierce easily with a fork. Transfer boiled potatoes to a colander and rinse under cold running water until cool to the touch.
- Mash and Season. Rice potatoes using a potato ricer into a large bowl. Add 4 tablespoons of melted butter, ⅓ cup milk, salt, pepper, garlic powder, and nutmeg. Mix until well combined. Whisk egg yolks and egg in a small bowl and then add to the mashed potatoes. Add additional milk until you get to the desired consistency. Stir with a spatula until well-mixed.2 ½ lbs. Yukon gold potatoes, 5 Tbsp. butter, ⅔ cup milk, 1 ½ tsp. salt, ¼ tsp. garlic powder, ⅛ tsp. nutmeg, ¼ tsp. black pepper
- Pipe onto a Pan. Using a pastry bag fitted with a 1M star tip, pipe the potatoes onto a large baking sheet lined with parchment paper. Leave about ½-inch of space between each one. You should end up with 12 that are roughly 2 ½-inches in width. Lightly brush potatoes with the remaining tablespoon of butter, being careful not to disrupt the edges.
- Bake in preheated oven for 25-30 minutes, or until the edges begin to brown.
- Serve the potatoes with thyme leaves or chopped fresh parsley. Enjoy!Thyme or parsley
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Video
Notes
Meal Prep and Storage
- To Prep-Ahead: Boil and rice the potatoes then combine them with the eggs and milk up to 24 hours in advance. Pull the mixture out of the fridge 30 minutes to an hour before piping so it can come to room temperature.
- To Store: Arrange in a single layer in an airtight container and refrigerate for up to 3-5 days. Use parchment paper between the layers if you need to stack them.
- To Freeze: Pre-freeze the Duchess potatoes in a single layer on a baking sheet. Once they are firm, transfer to a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: Return to a 375°F oven for 10-15 minutes or until warm. You can also quickly heat them in a microwave or Air Fryer.
Dietary Modifications
The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:- Dairy-Free: Swap out the butter for oil and select a dairy-free milk such as unsweetened oat or cashew milk.
- Whole30: Use a plant-based milk and replace the butter with oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why is the milk divided?
Hi Rebecca! The milk is added to your desired consistency. I’ll word it better in the instructions, though. Thank you!
Do you freeze the potatoes after they have been baked? What is your suggestion for rewarming
You can if you’d like, but the texture is best if served immediately. If you freeze them, thaw in the refrigerator for a day and then reheat in the oven! Can’t wait to hear what you think about the recipe, Terry!