Creamy Duchess Potatoes That Will Wow Your Dinner Guests

Duchess Potatoes are elegant and delicious, perfect for impressing dinner guests while being easy to make.

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Course: Side Dishes

Cuisine: American

Keyword: Duchess Potatoes, elegant potatoes, Holiday Recipe, Make-Ahead, Potato Recipe, side dish

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 200kcal

Equipment

Large pot
Mixing bowl
Potato Masher
Piping bag
large star tip
Baking Sheet
Parchment Paper

Ingredients

For the Potato Mixture

2 pounds Russet potatoes creates a fluffy texture ideal for mashing
4 tablespoons Butter softened for a rich and creamy flavor
2 Egg yolks help bind and add a lovely golden color
0.5 cup Heavy cream for a smooth and luxurious mouthfeel
1 teaspoon Salt to enhance the natural flavor of the potatoes
0.5 teaspoon Black pepper adding a subtle kick to the dish
0.25 teaspoon Ground nutmeg provides a warm hint of spice

Optional Add-ins

to taste Grated Parmesan cheese adds extra flavor, making these Duchess Potatoes irresistible

Instructions

Step-by-Step Instructions for Duchess Potatoes

Prepare the Potatoes: Place cubed russet potatoes in a pot, cover with cold salted water, and boil until fork-tender, about 15-20 minutes. Drain and steam dry for 1 minute.
Mash the Potatoes: In a bowl, mash steamed potatoes until smooth. Add butter, egg yolks, heavy cream, salt, pepper, and nutmeg. Mix thoroughly and stir in Parmesan if desired.
Preheat the Oven: Preheat your oven to 425°F (220°C) while preparing the piping bag.
Pipe the Potato Mixture: Transfer mixture to a piping bag and pipe onto lined baking sheet in rosettes or rounds, leaving space between each.
Bake the Duchess Potatoes: Bake in preheated oven for 20-25 minutes until tops are golden brown and slightly crisp.
Cool and Serve: Allow to cool slightly before serving warm. Plate or serve directly from the sheet.

Notes

Store leftovers in an airtight container for up to 3 days and reheat in the oven for best texture. Unbaked Duchess Potatoes can be frozen for up to 2 months.

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