Duchess Potatoes

Beth Pierce


Duchess Potatoes are little fancy bundles of mashed potatoes that are piped, brushed with butter and baked till the edges are crispy and browned. They are perfect for small dinner parties yet easy enough for a weeknight meal. These perfectly proportioned spuds keep that one quest from hogging all the mashed potatoes. I love to serve these beauties with steak, prime rib, and baked chicken.


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20 Min
40 Min
Stove Top


  • 1 lb
    russet potatoes peeled and chopped into 1 inch cubes
  • 1 lb
    yukon gold potatoes peeled and chopped into 1 inch cubes
  • 1 1/2 tsp
    sea salt
  • 2 Tbsp
    butter melted
  • 3 Tbsp
    heavy cream
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 c
    freshly grated parmesan (plus more for garnish)
  • 1/2 c
    grated white cheddar
  • 3
    egg yolks
  • 1
  • 1 Tbsp
    cool water
  • ·
    chopped chives

How to Make Duchess Potatoes


  1. Place potatoes in a large pot and fill with cool water. Add 1 teaspoon salt. Bring to a boil over medium heat. Reduce and simmer until very tender. The potatoes should fall apart when pierced with a fork or knife. Drain very well. Place drained potatoes back on the stove over medium low heat for 2-3 minutes to finish cooking any moisture out. Stir often so they don’t burn to the bottom of the pan.
  2. Mash potatoes very well with a handheld potato masher. Add 1/2 teaspoon salt, butter, cream, pepper, Parmesan and cheddar; stirring well to combine. Let mixture cool for 5-7 minutes.
  3. Quickly stir in the egg yolks mixing just until combined. Don’t overdo it.
  4. Scoop the mashed potatoes into a large piping bag fitted with a large star tip. Pipe 12 (about 1/2 cup) mounds of the mixture onto large baking sheet covered with parchment paper leaving room between them.
  5. Refrigerate for 30 minutes.
  6. Preheat oven to 425 degrees. Beat egg and water until combined. Lightly brush over the potatoes. Bake for 18-20 minutes or until golden brown. Garnish with grated parmesan and chives.

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About Duchess Potatoes

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