Marry This Duchess Potatoes recipe is an elegant and creamy recipe, which is made with russet potatoes and rich egg yolks. It’s a restaurant-quality dish, ready in about an hour and 10 minutes.
Jump to RecipeDuchess Potatoes Ingredients
Elevating mashed potatoes into a beautiful, classic side dish.
- 5 lb. russet potatoes, peeled and boiled until fork tender
- 8 whole egg yolks
- 1 stick butter, softened
- 2 tsp. salt, more or less to taste
- plenty of black pepper
- 1/4 tsp. nutmeg, plus more to taste
- 1 1/4 cups heavy cream
- 1 whole egg
How To Make Duchess Potatoes
A step-by-step guide to creating this impressive potato side.
- Dry the Potatoes: Preheat the oven to 375°F. Spread the boiled, drained potatoes on a baking sheet and place them in the oven for 10-15 minutes. This step is crucial to dry out any excess moisture, which ensures a perfect texture.
- Rice and Mix the Potato Base: Remove the potatoes from the oven. While still hot, pass them through a potato ricer or food mill into a large bowl. Let them cool for about 5 minutes. Add the egg yolks, softened butter, salt, pepper, nutmeg, and 3/4 cup of the heavy cream. Gently stir with a rubber spatula until everything is just combined. Be careful not to overmix.
- Pipe the Potatoes: Transfer the potato mixture to a large pastry bag fitted with a large star tip. Pipe the potatoes onto a parchment-lined baking sheet in a circular, upward spiral motion to create beautiful rosettes.
- Create and Apply the Egg Wash: In a small bowl, whisk together the remaining 1/2 cup of heavy cream and the whole egg to create an egg wash. For best results, chill the piped potatoes in the refrigerator for about 30 minutes to firm them up, then lightly brush the surfaces with the egg wash.
- Bake Until Golden: Bake for 15-20 minutes, or until the edges and tips of the potatoes are a deep golden brown. Serve immediately on a platter.
Recipe Tips
For perfect, beautiful Duchess Potatoes every time.
- How to get the perfect golden-brown color? The secret is the egg wash. Brushing the piped potatoes with a mixture of egg and cream before baking gives them a beautiful, glossy shine and helps them brown evenly to a perfect golden hue.
- Can I make Duchess Potatoes ahead of time? Absolutely! This is one of the best features of this recipe. You can prepare and pipe the potatoes onto the baking sheet, then cover and refrigerate them for up to 2 days. When you’re ready, just brush with the egg wash and bake as directed.
- What if I don’t have a potato ricer? A potato ricer or food mill creates the finest, fluffiest texture without making the potatoes gummy. If you don’t have one, you can press the cooked potatoes through a fine-mesh sieve with the back of a spatula. Avoid using a blender or food processor, as this will overwork the starches and result in a gluey texture.
- How do I get sharp, defined piped shapes? The key is to have a potato mixture that isn’t too wet and to chill the piped potatoes before baking. Drying the potatoes in the oven is the most important step. Chilling the piped mounds for at least 30 minutes in the fridge will help them hold their beautiful shape perfectly in the hot oven.
What To Serve With Duchess Potatoes
This elegant side pairs perfectly with classic main courses.
Duchess potatoes elevate any meal, making them ideal for holidays and special dinners.
- Prime Rib or a classic Beef Roast
- Roasted Turkey or Chicken
- Pan-Seared Filet Mignon
- Glazed Ham
How To Store Duchess Potatoes
Keeping your elegant potatoes fresh.
- Refrigerate: Store baked Duchess potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
- Freeze: It’s best to freeze the unbaked, piped potatoes. Place the baking sheet of piped potatoes in the freezer until solid, then transfer the frozen mounds to a freezer-safe bag. They can be baked directly from frozen, adding about 10-15 minutes to the baking time.
Duchess Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 360 kcal
- Carbohydrates: 42 g
- Protein: 7 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is almost always due to excess moisture in the potato mixture. It’s critical to boil the potatoes until just fork-tender (not falling apart) and to dry them out in the oven as the recipe directs. A wet mixture will spread and lose its piped shape during baking.
Russet potatoes are ideal because their high starch content results in a light, fluffy texture. Yukon Gold potatoes are a good alternative as they are less starchy but still have a creamy texture. Avoid waxy potatoes like red or new potatoes, as they can become gummy.
A small pinch of nutmeg is a classic addition to potato and cream-based dishes. It adds a subtle warmth and aromatic depth that complements the richness of the butter and egg yolks without overpowering the potato flavor.
Try More Recipes:
Duchess Potatoes Recipe
Course: Side DIshCuisine: FrenchDifficulty: Easy12
servings30
minutes30
minutes360
kcalElegant swirls of rich, creamy mashed potatoes are piped and baked to golden-brown perfection for a show-stopping side dish perfect for any holiday or special occasion.
Ingredients
5 lb. russet potatoes, peeled and boiled
8 whole egg yolks
1 stick butter, softened
2 tsp. salt
Freshly ground black pepper
1/4 tsp. nutmeg
1 1/4 cups heavy cream, divided
1 whole egg
Directions
- Preheat oven to 375°F. Dry boiled potatoes in the oven on a baking sheet for 10-15 minutes.
- Press potatoes through a ricer into a large bowl. Let cool for 5 minutes.
- Gently mix in egg yolks, butter, salt, pepper, nutmeg, and 3/4 cup cream.
- Transfer mixture to a pastry bag with a star tip and pipe rosettes onto a parchment-lined sheet.
- Whisk the remaining 1/2 cup cream with 1 whole egg to make an egg wash; brush over potatoes.
- Bake for 15-20 minutes until golden brown.
- Serve immediately.
Notes
- Do not overmix the potato mixture, as it can become gummy. Stir just until combined.
- Chilling the piped potatoes for 30 minutes before applying the egg wash and baking helps them hold their shape.
- The most crucial step is drying the boiled potatoes in the oven to remove excess moisture.
- This recipe can be prepared and piped ahead of time and stored in the fridge for up to two days before baking.
