Fluffy, delicious, and elegant, Duchess Potatoes are a special side dish that is sure to impress your guests.
They are easier than they look to prepare and can be made ahead of time, which is helpful when you’re cooking a big holiday meal.
What are Duchess Potatoes?
Duchess potatoes (pommes duchesse in French) are the fanciest way to elevate humble mashed potatoes.
Smooth, creamy potatoes are piped into tall, delicate swirls, coated with butter, and baked until they are super crispy. This duchess potato recipe makes for a gorgeous side dish and is perfect for any special occasion.
Did you know that Potatoes were illegal in France in the 1700s? They were thought to cause diseases and were therefore outlawed.
Once they were allowed again, potatoes became very popular in French cuisine. These duchess potatoes were often served to foreign dignitaries, and so the recipe spread to England and America.
Need a few more perfect potato side dish ideas? You can’t go wrong with my sour cream mashed potatoes, baked potato wedges, or classic twice-baked potato recipes!
Duchess Potato Recipe Highlights
- Fancy Presentation – Mashed potatoes are always delicious, but when they are prepared like this, they are at their very, very best. Individual swirls of creamy mashed potatoes look so elegant on a buffet spread or on dinner plates.
- Yet Very Easy to Make – Follow along with the easy recipe steps below. If you can boil potatoes, you can make this recipe!
- Make Ahead Option – You can prepare these potatoes ahead of time and keep them in the fridge until you are ready to bake them. This makes them perfect for holidays like Thanksgiving or Christmas when you have other dishes to prepare at the same time.
Ingredients In Duchess Potatoes
Here’s what you need to make this special potato side dish:
Complete list of ingredients and amounts can be found in the recipe card below.
- Potatoes: Potato choice matters when it comes to making duchess potatoes. A starchy variety such as Yukon gold potatoes will make the most luscious and fluffy mashed potatoes. Avoid waxy potatoes like red potatoes. If you’re in the UK, go for Maris Piper potatoes. Peel the potatoes and cut them into 1-inch cubes so they cook quickly.
- Butter: You can’t make mashed potatoes without butter! Use unsalted butter so that you can control the amount of salt in the recipe, and be sure that it is softened so that it will melt easily into the hot riced potatoes.
- Cream: Use heavy cream (double cream in the UK) to make these potatoes extra rich.
- Large Egg Yolks: Without these, the swirled potatoes might collapse in the oven. Eggs give the mixture substance and stability. An egg yolk wash makes the outsides of the potatoes golden brown after baking.
- Seasonings: Salt, pepper, and ground nutmeg give the potatoes the perfect amount of flavor. I love how a pinch of nutmeg adds an earthy, warm flavor to the dish.
How To Make Duchess Potatoes
Tip!
Using a ricer is the superior option when making creamy mashed potatoes. It presses the potatoes through the holes, and helps to avoid too much air in the mixture. If you don’t have a potato ricer, gently mash the potatoes by hand, don’t use an electric mixer!
Recipe Tips
- Cooking the Potatoes: It is important to put the potatoes back into the hot pot after draining them. This dries them and removes any excess water. If the potatoes are watery, the duchess potatoes can crack in the oven.
- Egg Wash: One egg whisked with a tablespoon of cream is my favorite way to get crispy, browned edges on the potatoes, but a wash of melted butter will have a similar effect. Be gentle when brushing the wash over the potatoes so you don’t disturb the pretty ridges.
- Try a Stencil: To ensure that my potato mounds are all the same size, I’m using a silpat mat designed for making macrons. You can also trace around something circular onto your parchment paper, then turn the paper over and pipe into the circles.
- No Piping Bag? Or maybe you just don’t want to go through the trouble. It’s ok, you can also just add the potatoes to a large zip tip bag and snip off a corner. You won’t get the same ridges that you’d get with a star tip, but the potatoes will still be amazing!
- Optional Mix-ins: This recipe is just a starting point! Try adding 3-4 cloves of minced garlic or roasted garlic to the potato mixture. You can also add a quarter cup of grated parmesan cheese, or your favorite chopped herbs.
- Garnish with fresh chopped herbs like parsley or chives and a sprinkle of flaky sea salt.
Storing Tips
This recipe is at its best when eaten fresh, but if you have leftover duchess potatoes, you can store them in a sealed container in the refrigerator for up to 3-4 days.
Reheat in the microwave, toaster oven, or air fryer, just until warmed through.
What To Serve With Duchess Potatoes
Just like regular mashed potatoes, duchess potatoes are a very versatile side dish that goes well with all types of dinners.
For a dinner party or a family dinner, try these with honey mustard salmon, lemon butter pan seared cod, tarragon chicken, or grilled t-bone steaks.
During the holidays, duchess potatoes pair wonderfully with roast turkey, prime rib, or my Christmas chicken recipe.
Recipe FAQs
Can you make duchess potatoes without a piping bag?
You can make these without any fancy equipment. Spoon the potatoes into a large zip-top bag and snip off a corner. You won’t get the same ridges as you would with a piping tip, but the potatoes will still be amazing!
How do I make This duchess potato Recipe in advance?
The best way is to pipe the potatoes onto the baking sheet and place the whole sheet in the fridge. This works if you’re preparing the potatoes in the morning to cook at night.
For longer storage, keep the tray in the freezer for a few days. When it’s time to bake, bake the potatoes either directly from the fridge or from the freezer, there’s no need to thaw!
Do Duchess potatoes need to be chilled before baking?
If you want the potatoes to really keep their shape, it’s best to pipe them first, then chill for at least an hour before baking. This step isn’t entirely necessary, but it can help if you’re worried about it.
More Holiday Side Dish Recipes
Twice Baked Potato Casserole
Roasted Acorn Squash Recipe
Broccoli Casserole With Ritz Topping
Buttery Herb Stuffing Recipe
Save this recipe (Pin It!) for the next time you’re making a fancy dinner. These duchess potatoes are sure to impress whoever you’re cooking for.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Duchess Potatoes
Equipment
- Potato masher or ricer
- Large piping bag fitted with a large tip
- Parchment paper or silicone baking mat
Ingredients
- 3 pounds (1350 g) potatoes peeled and cut into smaller pieces
- 4 tablespoons (52 g) butter softened
- ½ cup (120 ml) heavy cream double cream in the UK
- ½ teaspoon ground black pepper
- ⅛ teaspoon nutmeg
- 3 egg yolks
- 1 tablespoons chopped fresh parsley for garnish
For egg wash
- 1 Egg yolk mixed with 1 tablespoon heavy cream or 2 tablespoons melted butter
Instructions
- To cook the potatoes, in a saucepan or dutch oven, combine potatoes with enough water to cover the potatoes. Bring to a boil and reduce to a simmer, season with 2 teaspoons of salt and cook until softened about 10 minutes.
- Drain the potatoes and return to the hot saucepan/dutch oven, and cook for one more minute then remove from heat. You want to make sure that all of the liquid is evaporated.
- Rice the potatoes, or mash them by hand with a hand masher with a perforated plate.
- To the potatoes, add butter, heavy cream, black pepper, nutmeg, and more salt if needed. Mash until smooth and creamy.
- Add in the egg yolks, and mix until well combined. Transfer the mixture to a large piping bag fitted with a large star tip.
- Preheat the oven to 400°F (200°C), or 180°C if using a fan oven. And line 2 baking sheets with parchment paper or silicone baking mats.
- Pipe the potato mixture into 2.5-inch-tall and wide domes/mounds. Alternatively, spoon the potato mixture onto a prepared baking sheet. Lightly brush with egg wash or melted butter.
- Bake in the preheated oven for 16-20 minutes or until the tops are lightly browned. Serve immediately.
Notes:
- Make Ahead: The best way is to pipe the potatoes onto the baking sheet and place the whole sheet in the fridge. This works if you’re preparing the potatoes in the morning to cook at night. For longer storage, keep the tray in the freezer for a few days. When it’s time to bake, bake the potatoes either directly from the fridge or from the freezer, there’s no need to thaw!
- Cooking the Potatoes: It is important to put the potatoes back into the hot pot after draining them. This dries them and removes any excess water. If the potatoes are watery, the duchess potatoes can crack in the oven.
- Egg Wash: One egg whisked with a tablespoon of cream is my favorite way to get crispy, browned edges on the potatoes, but a wash of melted butter will have a similar effect. Be gentle when brushing the wash over the potatoes so you don’t disturb the pretty ridges.
- Try a Stencil: To ensure that my potato mounds are all the same size, I’m using a silpat mat designed for making macrons. You can also trace around something circular onto your parchment paper, then turn the paper over and pipe into the circles.
- No Piping Bag? Or maybe you just don’t want to go through the trouble. It’s ok, you can also just add the potatoes to a large zip tip bag and snip off a corner. You won’t get the same ridges that you’d get with a star tip, but the potatoes will still be amazing!
- Optional Mix-ins: This recipe is just a starting point! Try adding 3-4 cloves of minced garlic or roasted garlic to the potato mixture. You can also add a quarter cup of grated parmesan cheese, or your favorite chopped herbs.
- Garnish with fresh chopped herbs like parsley or chives and a sprinkle of flaky sea salt.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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