Duchess Potatoes are pretty potatoes with a fancy name and they’re very simple to prepare!
Here is a little secret – duchess potatoes are actually just mashed potatoes that are piped into pretty forms with a piping bag.
But let’s not minimize their flavor. They are light and fluffy on the inside and crispy on the outside. And they look pretty classy!
What are Duchess Potatoes?
Duchess potatoes are mashed potatoes with a fancy twist. I learned to make these in classes at our culinary school. While they seem fancy, they are easy enough to make any day of the week.
Mashed potatoes are mixed with seasonings and egg yolk. Pipe them into little ‘flowers’, brush with a bit of egg white and bake until golden brown. Voila – very fancy but easy!
Why We Love These Potatoes So Much
- They use simple ingredients and they’re easy to make.
- They are so versatile; add a little cream cheese, garlic, or chives before piping!
- They can be made ahead and baked before dinner.
- Duchess potatoes are a great way to impress and are beautiful beside everything from beef roast to a roast turkey for Thanksgiving or even Christmas dinner!
Ingredients for Duchess Potatoes
Potatoes – Since these are a version of mashed potatoes you’ll want to use the same spuds you do for mashing. The best potatoes to use are starchy like russet or Idaho potatoes. Yukon Gold is a second favorite.
Other – Use real salted butter (and a pinch of nutmeg) for the best flavor. You can add a touch of heavy cream if needed but don’t add too much or they won’t hold their shape.
Egg yolks are added to the potato mixture to help them hold their shape and egg whites are brushed on top before baking!
Optional Additions – You can add finely shredded cheeses, fresh thyme, or even finely chopped parsley if you’d like.
Potato Prep Tips
Prep: Peel the potatoes (even thin skinned potatoes) so they pipe evenly.
Bake or Boil: We prefer baked potatoes in this recipe but boiled will work too. If boiling, simmer in a large pot of salted water until fork tender. Drain well and let the potatoes rest for 5 minutes in the strainer after draining as watery potatoes won’t hold their shape.
If baking, scoop out the filling and save the skins for potato skins. Pop the skins in the freezer for a few weeks until you’re ready to use them!
Potatoes can also be cooked in an Instant Pot but be sure to drain very well.
How to Make Duchess Potatoes
- Bake or boil potatoes until tender.
- Drain & mash with a potato masher until smooth. Mix in butter, seasonings, & egg yolk.
- Place potato mixture into a piping bag & pipe with a large star tip onto a parchment-lined baking tray.
- Brush with egg whites & bake per the recipe below.
No piping bag? No problem! Use a zip-top bag with the corner cut off or just spoon the potato mixture into mounds before baking.
Tips & Tricks
- In this duchess potatoes recipe, piping the mixture is important step as it’s the little ridges that become golden and crisp.
- Ensure the mixture is as smooth as possible, if you have a potato ricer, use this.
- Add roasted garlic, finely shredded cheeses, or fresh herbs.
- Duchess potatoes can be piped and then frozen until they are ready to be baked.
- Freeze them on the baking sheet, and then transfer them into a plastic bag to keep in the freezer. Bake from frozen at 425°F for 15-20 minutes or until heated through and golden.
More Cozy Potato Recipes
Did your family love these Duchess Potatoes? Be sure to leave a rating and a comment below!
Duchess Potatoes are light and fluffy inside and buttery and crisp on the outside. Perfect alongside any meal!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Preheat oven to 425°F. Wash the outside of the potatoes and poke the skins all over with a fork. Place in the oven and bake until they are soft inside, about 50-60 minutes or until tender.
Allow the potatoes to cool and cut in half. Scoop out the middle and place in a bowl. Allow the potatoes to cool slightly.
Mash the potatoes until very smooth or use a ricer to rice the potatoes. Once smooth, add butter and seasonings to taste. Stir in egg yolks.
Place the potato mixture into a piping bag with a star tip. Pipe mounds of potatoes about 2 inches wide and 1 ½ inches tall onto a parchment-lined pan. It’s ok if the sizes vary a little bit.
Place the egg whites in a separate bowl and whisk with a fork unil they’re slightly foamy. Brush the egg whites over piped potatoes very gently and bake 10-15 minutes or until golden.
Garnish with fresh herbs if desired.
Potatoes & Prep
- Potatoes can be boiled but must be very well drained. If there is too much moisture, the potatoes won’t hold their shape as well.
- Mash the potatoes very well, a potato ricer makes perfect potatoes for this recipe.
- If you don’t have piping bags, snip off the corner of a freezer bag and insert a piping tip if you’d like.
- These can be prepared up to 2 days ahead, covered, and refrigerated before baking.
- Duchess potatoes can also be frozen before baking. Freeze them on the baking sheet, and then transfer them into a freezer bag. Bake from frozen for 15-20 minutes or until heated through.
Calories: 137 | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 82mg | Potassium: 488mg | Fiber: 2g | Vitamin A: 255IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 3.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American, French
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