Duchess potatoes are a classic French dish that looks fancy but is surprisingly easy to make. They are made from mashed potatoes mixed with simple ingredients like butter, cream, and egg yolks. The mixture is piped into pretty shapes, baked until golden, and served as a side dish. They’re great for holidays, dinner parties, or whenever you want to add a touch of elegance to your table.
What Are Duchess Potatoes?
At their core, duchess potatoes are mashed potatoes that are shaped and baked. What makes them special is their unique texture and presentation. The addition of egg yolks gives the potatoes a rich flavor and helps them hold their shape. After being piped into swirls or other designs, they are baked until the edges turn crispy and golden. The result is a dish that is creamy on the inside and slightly crunchy on the outside.
Why Everyone Loves Duchess Potatoes
Duchess potatoes are a favorite because they combine simple ingredients with an elegant presentation. They’re versatile and go well with roasted meats, poultry, or fish. Whether it’s Thanksgiving, Christmas, or a regular family dinner, these potatoes always impress.
So, the next time you want to make a meal feel extra special, give duchess potatoes a try. They may look like a restaurant dish, but they’re simple enough to make at home!
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Best Duchess Potatoes: A Simple Christmas Side Dish
Course: MainCuisine: American, FrenchDifficulty: Easy4-6
servings10
minutes45
minutes288
kcalDuchess potatoes are creamy mashed potatoes mixed with butter, cream, and egg yolks, piped into elegant shapes, and baked until golden—perfect for adding a festive touch to your Christmas table.
Ingredients
2 pounds potatoes (Yukon Golds work best), peeled and cut into chunks
Salt
1/4 cup heavy cream
1/4 teaspoon nutmeg
4 tablespoons unsalted butter, divided
1/2 teaspoon black pepper
3 large egg yolks
Directions
- Boil the potatoes:
Place potatoes in a medium to large (3 quart) pot and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are fork tender, about 20 to 25 minutes. - Melt the butter, then preheat oven:
While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven.
Preheat the oven to 425°. - Drain the potatoes and let them release steam:
When the potatoes are cooked, drain in a colander. Put the potatoes back in the pot and set over low heat. Allow them to release steam for a minute or so. - Mash and season the potatoes:
Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, and heavy cream and continue mashing the potatoes.
Once everything is incorporated, add salt to taste. Then, add the egg yolks.
Continue to mash until the mixture is smooth. Do not over mash or your potatoes will end up with a gluey consistency. - Pipe the potatoes:
Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface.
The swirled edges from the star-point piping bag forms (or the peaks of mashed potatoes in a casserole dish) will brown nicely in the oven. The browned parts taste great, so you want to maximize them.
Whether you make piped portions or a casserole, brush the potatoes with the melted butter.
No time for piping? Just put the potatoes in a casserole dish. - Bake:
Bake in the 425°F oven until nicely browned, about 20 minutes. Serve hot, fresh from the oven.
Notes
- Make sure the potatoes are completely smooth before piping. Lumps can clog the piping bag and make it hard to create neat shapes.
- Use a large star tip for piping to achieve beautiful designs.
