Duchess potatoes are an excellent choice to serve at an elegant meal. They look impressive, but are surprisingly simple to make. For a home cook, that’s a win-win in my books! 😊
The first time I made duchess potatoes was twenty years ago on a very cold January day. We were having friends over for supper, and I wanted to serve something special. I was flipping through a cookbook in my kitchen when the words duchess potatoes caught my eye. In that instant, the thought of warm, velvety smooth potatoes really appealed to me. Hopefully, it also appeals to you! Read my recipe to find out how to make these delicious little morsels. They are a hit every time!
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Beautiful, make ahead duchess potatoes are easy to make and have a flavorful hint of garlic. They’re a perfect gluten free side dish for dinner parties, Thanksgiving, or Christmas.
For the Potatoes
- 2 pounds russet potatoes, peeled and cubed (roughly 5 medium potatoes)
- 1/4 teaspoon salt
- 4 large egg yolks (reserve 1 egg white and save the other 3 for another use)
- 4 tablespoons butter
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
For the Topping
- 1 egg white (reserved from the 4 egg yolks)
Making the Potato Mixture
- In a large pot, pour in enough water to cook the potatoes. Set it on the stove, add a little salt, cover, and bring to a boil.
- Wash, peel and cube the potatoes, then boil them covered for 12 to 15 minutes or until fork tender. Drain and dump into a large bowl.
- If using a potato ricer, add a few potatoes at a time. Squeeze the ricer and use a spoon to get all the potatoes off the ricer and into the bowl. Repeat this process until all the potatoes are done.
- Separate the egg whites from the yolks. Place the yolks on top of the potatoes and the whites in a small bowl.
- While the potatoes are still warm, add the butter, heavy cream, salt, white pepper, garlic powder, and nutmeg. Stir until well combined. Adjust seasonings to taste.
Piping the Potatoes
- Line two to three large cookie sheets with parchment paper.
- Snip the corner off a freezer Ziploc bag and insert a 1/2-inch star tip into the corner. Put the piping bag in a tall, wide-mouthed glass or vase and pull the sides of the bag over the glass to make it easier to put the filling in it.
- Fill the bag half full, making sure the tip is properly in place. Twist the top of the piping bag until tight. Pipe the potato mixture in spirals on the prepared cookie sheets, making sure to space them evenly. If desired, pipe a pretty star on top of each one. Pipe at a consistent speed, and use even pressure.
- Chill the potatoes for 30 minutes in the fridge or freezer so the potatoes can firm up before applying the egg wash.
Baking and Serving the Potatoes
- Preheat the oven to 395 F. Once the potatoes have chilled, brush carefully with the reserved egg white and bake two trays at a time, each on a separate rack for 15 minutes. Switch the top and bottom trays and rotate for even cooking, then cook for another 10 minutes.
- Allow the duchess potatoes to cool on the tray for 5 minutes before transferring to a pretty serving platter. Serve warm.
- If you don’t have a potato ricer, mash the potatoes very well, then push through a sieve with the back of a spoon to eliminate any lumps.
- Before you pipe all the potatoes, make a few practice ones on a cutting board. When you are done practicing, just add them back to the piping bag.
- If you are in a hurry, skip the chilling step, and brush melted butter instead of egg whites on the piped potatoes.
- Make ahead option: freeze them on the trays for an hour or until firm. Carefully place the potatoes in a Ziploc bags, seal, and freeze for up to three days. To reheat, place them on the lined baking trays and precede with the next step.