Duchess Potatoes are a beautiful twist on mashed potatoes that look elegant, are perfect for dinner parties, holidays, or special occasions.
The next time you’re hosting a dinner party, take your Mashed Potatoes up a notch with this beautiful recipe. These golden potatoes make an excellent Appetizer or side dish.
Why You’ll Love These Potatoes?
- Rich egg yolks and heavy cream create a smooth texture that’s easy to pipe while helping the potatoes bake up fluffy and tender.
- Beautifully piped individual bites create an impressive look, and make an elegant choice for holidays, dinner parties, or other special occasions.
Sabrina’s Duchess Potatoes Recipe
Although presentation makes Duchess Potatoes look aspirational, you can make this dish quite easily. These are rich, buttery, and velvety on the inside, with a lightly crispy outer layer. They melt in your mouth and make the perfect addition to Classic Prime Rib, Steak Au Poivre, and Roasted Green Beans. And don’t let yourself get intimidated by this recipe, read my tips below the recipe card for beautiful results.
Recipe Card
Ingredients
For boiling
- 5 pounds potatoes , (either Russet or a mix with Russet and Yukon)
- 2 tablespoons kosher salt , for seasoning full pot of water
- 8 large egg yolks , room temperature
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon ground nutmeg
To Finish:
- 8 large egg whites
- 1/3 cup heavy cream
Instructions
- Peel and quarter potatoes and soak in cold water until ready to cook (up to 4 hours ahead of time). Do not use this water to bring potatoes to a boil in.
- In a large stockpot bring 1 gallon of water and 2 tablespoons of salt to a boil along with the potatoes and boil for 15-18 minutes until the potatoes are fork tender.
- Drain the potatoes and put them back into the pot on low heat and mash them well or put them through a potato ricer.
- Let cool for 30 minutes in a large mixing bowl.
- In a medium mixing bowl add the egg yolks, 1 cup heavy cream, salt, black pepper and nutmeg and whisk well until smooth.
- Add to the potatoes and mix well until completely smooth and combined.
- Add the mixture in batches to a large piping bag with a large star tip (like a 6B or 8B open star tip) and prepare two baking sheets by lining them with parchment paper.
- Pipe the potatoes in a circular pattern getting smaller as you go up the potatoes to form an upside down cone shape with the tip on top.
- Pipe the cones 1" apart from each other, they should be no more than 3 inches wide at their base.
- When you've piped all the potatoes place them in a refrigerator for 60 minutes.
- Preheat your oven to 375 degrees.
- In a small bowl whisk the egg whites and heavy cream.
- Brush the mixture over the potatoes and bake for 20-25 minutes until the potatoes are golden brown around the edges.
- Serve hot, carefully removing from the baking sheet with a spatula.
Notes
Nutrition
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Chef’s Notes
For the prettiest results, I make sure that my potato mixture is completely smooth before going into the piping bag. A potato ricer works well here because it breaks down any larger lumps, which will prevent the star tip from getting clogged.
Table of contents
Can this be made ahead of time?
Yes, after preparing the mixture, pipe onto a parchment-lined baking sheet as usual. Then, place the baking sheet in the freezer for 1-2 hours. Once they’ve frozen, transfer to a freezer bag to keep frozen for up to a month. When ready to bake, place on baking sheet, brush with egg wash, and bake until golden brown.
How to Store
- Store: Wait for them to cool, then transfer to an airtight container with parchment or wax paper between layers. They can keep for 3-4 days.
- Reheat: To reheat, preheat your oven to 375 degrees and place on a parchment-lined baking sheet. Place in the oven for 10-15 minutes until warmed through.
- Freeze: Freeze for 1-2 hours on a parchment-lined baking sheet, then place carefully in a freezer bag or another freezer-safe container. Be careful to place them somewhere in your freezer where they won’t get crushed by other frozen items. They can keep well for up to 6 months.
Tips and Tricks
Follow these easy tips to make perfectly shaped, delicious and buttery bites.
- Refrigerate
- To help keep their shape, pipe them onto your baking sheet, and let them chill in the fridge for at least an hour or up to overnight so that they set. Wait to add the egg wash until the potatoes have had time to chill.
- Achieve the fluffiest results
- Soaking the potatoes in water before cooking and mashing them helps to remove extra starch. As a result, they turn out lighter and fluffier. Using a potato ricer instead of a masher will also help ensure they turn out perfectly creamy.
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