This post was originally published on December 14, 2017.
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 was incredibly appealing.
What are duchess potatoes?
Duchess potatoes are straight from French cuisine and consist of pureed potatoes, egg yolks, butter, and occasionally cheese. The silky smooth potatoes are first put through a potato ricer, or mashed extremely well. Next they’re piped on a parchment lined baking tray and brushed with egg white. The last step is baking them in a hot oven to give them a nice golden color and to crisp the exteriors.
Can I make them ahead of time?
Yes, please do. Once the potatoes are piped onto the baking trays, freeze for two hours, then transfer them into a zip-top freezer bag. You can do this up to one week in advance. When ready to serve, place the mounds onto a parchment-lined baking tray and bake. If you happen to have any leftovers, don’t re-freeze.
How do you make duchess potatoes?
Start by gathering all the ingredients.
Wash, peel, and cube the potatoes. Boil, then simmer the potatoes until fork tender.
Drain, then transfer to a bowl. Let the steam release for a few minutes–it will help get rid of extra moisture. Add a few potatoes to the potato ricer. Squeeze the potatoes out into a large bowl. The ricer will make the potatoes silky smooth and fluffy.
While still warm, add the egg yolks, butter, cream, and spices. The egg yolks are a binder and help add richness.
Mix until well combined.
Put the potatoes in a piping bag with a star tip and pipe onto a parchment-lined baking tray.
Freeze for 15 minutes to firm them up, then brush with a whisked egg white.
Bake for 25 minutes at 400 F. Serve warm.
- Want cheese? Try Parmesan, white cheddar, Gruyere, or Swiss.
- Don’t add the egg yolks when the potatoes are hot or they will start to cook.
- Want to skip the egg wash? Use melted butter instead.
- Want fresh herbs? Try dill, chives, thyme, or parsley.
- Don’t own a ricer? Mash really well or use a stand mixer.
- Scared to pipe? Practice first by piping onto a cutting board.
- Don’t want to pipe? Drop in mounds and make a well in the center.
Duchess potatoes are an excellent choice to serve at an elegant meal. They look impressive, but are surprisingly simple to make. These delicious little morsels are a hit every time!
Searching for more delicious potato side dishes? These ones will thrill your family and friends.
- Roasted Rainbow Potatoes with Mornay Sauce: colorful roasted potatoes are coated in a creamy, cheesy sauce.
- Buttery Garlic Parsley Potatoes: a delicious and elegant potato dish with roots in French cuisine.
- Hasselback Potatoes: these thin, crispy sliced potatoes are sure to be a hit at your next family dinner.
Did you make these duchess potatoes? Please leave a star rating below to share how you enjoyed them.Print
Duchess potatoes are an easy, make ahead holiday recipe that will impress any dinner guest. These low carb morsels are baked in the oven and are simple to make. Serve these to your family or for a crowd—either way they are sure to please!
- 2 pounds russet potatoes (about 5 medium potatoes)
- 1/4 teaspoon salt
- 4 large eggs, yolks
- 4 tablespoons salted 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
- 1 egg white
Making the Potato Mixture
- Wash, peel, and cube the potatoes and cover with cold salted water. Bring to a boil, then simmer for 12 to 15 minutes or until fork tender. Drain and dump into a large bowl. Let the potatoes release steam for a few minutes as it will help get rid of extra moisture.
- Add a few potatoes at a time to the potato ricer. Squeeze the ricer to press the potatoes out through the bottom. Use a knife to scrape the potatoes off the ricer and into the bowl. Repeat this process until all the potatoes are done. (Using a potato ricer will make the potatoes lump free and fluffy. If you don’t have a potato ricer, mash them until all the lumps are out.)
- 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 large cookie sheets with parchment paper.
- Snip the corner off a freezer 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. Pipe at a consistent speed, and use even pressure.
- Chill the potatoes for 15 minutes in the freezer or 30 minutes in the fridge so the potatoes can firm up before applying the egg white.
Baking the Potatoes
- Preheat the oven to 400 F. Once the potatoes have chilled, whisk the egg white and carefully brush the duchess potatoes with it.
- 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 serving platter. Serve warm.
- 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.
Keywords: make ahead, easy