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!
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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.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- 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 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 ensure they 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
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Peel and cube the 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. They won’t pipe evenly or as beautifully.
- Boil the potatoes. Add the cut pieces 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 the potatoes. For the best texture use a potato ricer to break up the chunks into a large mixing bowl. You can also do this with a fork, fine cheese grater, potato masher, pastry cutter, or even a food processor, but don’t over or underwork the potatoes so you’ll get the best consistency for piping those decorative swirls.
- Season the potatoes. Once they 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 the potatoes. Fit a large piping bag with a 1M tip and a coupler. Don’t choose a small tip or you’ll have a really hard time getting the mixture through. 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 in the oven. Lightly coat the shapes 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.
FAQs
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.
Waxy varieties like Yukon gold or red potatoes are best to use for the right texture in this recipe. While you can use a starchier variety, they won’t hold their shape as well.
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.
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 tablespoons butter melted
- ⅔ cup milk oat, cashew, or soy, divided
- 2 egg yolks large
- 1 egg large
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon 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 tablespoons butter, ⅔ cup milk, 1 ½ teaspoons salt, ¼ teaspoon garlic powder, ⅛ teaspoon nutmeg, ¼ teaspoon 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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Notes
- 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.
- Storage: 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. 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.
- Freezing: 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.
- Ingredients: Swap out the butter for oil and select a dairy-free milk such as unsweetened oat or cashew milk.
- Tools: A ricer yields the best texture that is perfect for piping.
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!