Duchess Potatoes
Decorate your holiday plate with something truly delicious – these gorgeous Duchess Potatoes! Simply put, duchess potatoes are dressed up mashed potatoes that are as mouthwatering as they are picture perfect. If you’re looking to really impress your loved ones at your next holiday dinner, this is the recipe to try!
Duchess Potatoes
Why make mashed potatoes when instead, you could make fancy mashed potatoes?! When there’s an option to go bigger with a traditional holiday dish, I say go for it! It’s fun to be a little extra on the holidays and surprise your loved ones round the table with stunning side dishes like these perfectly piped duchess potatoes. Don’t worry, though – they’re not just pretty. They’re unbelievably creamy and flavorful, too!
Yukon gold potatoes serve as the perfect soft yellow base for this recipe. The potatoes are soft and creamy, and they’re enhanced with ingredients like garlic powder, salt, pepper, and of course lots of butter. Heavy cream also helps to make the potatoes thick and creamy, which is always the goal with any form of a mashed potato dish! The silky smooth potatoes are then piped and baked, which creates the most incredible brown top.
Don’t be intimidated by these stunning little side dishes. Making a batch of duchess potatoes is much easier than you may think, even given the fancy title! I’ve also included plenty of tips and tricks in this foolproof recipe that’ll ensure you have the most Instagram-worthy duchess potatoes every time. And who knows? Maybe after you’ve mastered this pretty side dish, you might just make this instead of plain mashed potatoes every time!
How to Make Duchess Potatoes
- Prep. Prepare baking sheets with parchment paper and spray with cooking oil. Preheat the oven to 425°F.
- Peel and cut. Peel the potatoes and add to a large pot with cold water covering 2” above the potatoes. Cut them evenly so they’re all roughly the same size, but not too small.
- Boil. Add the salt to the water and bring to a boil. Reduce the heat to a rolling boil and cook for about 15-20 minutes, until the potatoes are tender.
- Bake. Using a slotted spoon, add the potatoes to a baking sheet and place in the oven for 10 minutes.
- Mash. Add the potatoes to a large mixing bowl and mash with a potato masher.
- Mix it up. Add 5 Tablespoons of the butter, 1 cup of parmesan, black pepper and garlic powder and using your stand mixer with the wire whip, whip the potatoes and extras on a medium speed for about 5 minutes. Scrape down the sides intermittently. Add the egg yolks, one at a time while the whip is moving on low speed. Once they’re completely mixed, turn off the mixer.
- Pipe. Using a piping bag with a large star (or 4B) tip, fill it up with some of the potatoes. Use a glass to help avoid any mess. Pipe into nice spiral mounds, about 3” wide and 2” tall.
- Freeze. Place baking sheet, uncovered, into the freezer for about 15-20 minutes.
- Make it buttery! Melt the remaining 3 tablespoons of butter and remove the baking sheet from the freezer. Brush lightly over the potato stacks.
- Sprinkle. Sprinkle the remaining parmesan cheese over, lightly.
- Bake. Bake in the oven for about 15-20 minutes, depending on your oven. Watch the potatoes close, you can remove them once they start to brown on the edges.
- Enjoy! Serve immediately, and enjoy the prettiest potato side dish ever!
How To Store Duchess Potatoes
After the potatoes are cooled completely, they should be stored in the refrigerator in an airtight container. They will be good for 4 days like that. To enjoy later, just reheat them for about 1 minute in the microwave. To keep them fresh for even longer, pop them into an airtight container and freeze them for up to 6 months.
Why did my duchess potatoes lose their shape?
There could be many reasons. Perhaps they needed longer freezing. The potatoes could have also been cut too small and made them watery. When making Duchess potatoes, keep in mind that you’ll want the mashed potatoes to be firm and not too creamy, that way they hold their shape while baking.
Enjoy all of my favorite potato side dishes this holiday season!
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Get the Recipe: Duchess Potatoes Recipe
Ingredients
- 5 lb Yukon Gold Potatoes
- 8 tablespoons salted butter
- 1/2 Cup Heavy Whipping Cream, room temperature
- 1 Cup Parmesan, + 3 Tablespoons
- 1-1/2 Teaspoons Sea Salt, coarse
- ½ Teaspoon Black Pepper, freshly ground
- ½ Teaspoon Garlic Powder
- 4 Egg Yolks
Equipment
- piping bag
Instructions
- Prepare baking sheets with parchment paper and spray with cooking oil. Preheat the oven to 425°F.
- Peel the potatoes and add to a large pot with cold water covering 2” above the potatoes. Cut them evenly so they’re all roughly the same size, but not too small.
- Add the salt to the water and bring to a boil. Reduce the heat to a rolling boil and cook for about 15-20 minutes, until the potatoes are tender.
- Using a slotted spoon add the potatoes to a baking sheet and place in the oven for 10 minutes.
- Add the potatoes to a large mixing bowl and mash with a potato masher.
- Add 5 Tablespoons of the butter, 1 cup of parmesan, black pepper and garlic powder and using your stand mixer with the wire whip, whip the potatoes and extras on a medium speed for about 5 minutes. Scrape down the sides intermittently.
- Add the egg yolks, one at a time while the whip is moving on low speed. Once they’re completely mixed turn off the mixer.
- Using a piping bag with a large star (or 4B) tip, fill it up with some of the potatoes. Use a glass to help avoid any mess.
- Pipe into nice spiral mounds, about 3” wide and 2” tall.
- Place baking sheet, uncovered, into the freezer for about 15-20 minutes.
- Melt the remaining 3 tablespoons of butter and remove the baking sheet from the freezer. Brush lightly over the potato stacks.
- Sprinkle the remaining parmesan cheese over, lightly.
- Bake in the oven for about 15-20 minutes, depending on your oven. Watch the potatoes close, you can remove them once they start to brown on the edges.
- Serve immediately.