Classic Duchess Potatoes are buttery, crispy clouds of mashed potatoes that are a perfect addition to your holiday dinner or any special meal!
Serve these fancy potatoes with your Roasted Turkey for Thanksgiving or a show stopping Beef Wellington for Christmas or New Years! We love these potatoes so much though, we’ll break them out just for Sunday dinner, too!
What Are Duchess Potatoes?
Duchess Potatoes are a classic, French recipe that is made from mashed potatoes made with parmesan cheese, nutmeg, egg yolks and butter. After you make the mashed potatoes, pipe them onto a baking sheet and bake until golden brown and crispy.
The result is a pillow of potatoes that are super crispy on the outside and buttery and creamy on the inside. Duchess Potatoes are a wonderful addition to a holiday meal or any special occasion dinner.
How Do You Make Duchess Potatoes?
There are a few tips to making this potato recipe, starting with a potato ricer. Using a potato ricer results in mashed potatoes that don’t have any lumps which is ideal for making Duchess Potatoes.
Using a piping bag will make the prettiest potatoes, but if you don’t have one you can use a spoon to make mounds of the mashed potatoes on a baking sheet. A piping bag is the preferred method, because not only does it make these pretty rounds of potatoes but the edges get crispy when they are baked.
After the potatoes bake, you can keep them warm in a 250 degree oven for an hour or so if you’re not ready for dinner just yet. Or garnish with fresh black pepper, grated parmesan cheese and chopped parsley and serve immediately.
If you need to make these potatoes ahead of time, you can pipe them onto a baking sheet and keep them in the refrigerator until you’re ready to bake them. Brush with melted butter and in 30 minutes, you’ll have the most amazing potatoes ever!
What Are The Best Potatoes For Making Duchess Potatoes?
Yukon Gold is the go-to potato for this potato side dish. Yukon golds are creamy and buttery in flavor so they’re going to make the best Duchess Potatoes. You could also use russet potatoes but you might have to add a little more butter to the recipe.
We use russet potatoes to make our Perfectly Smooth Mashed Potatoes because they are light and fluffy, too. So really either one is going to work pretty well, just make sure you taste the mashed potatoes before you pipe them out on your baking sheet.
What Main Meals Can I Serve This Potato Side Dish With?
We mentioned a few before, like our Roasted Turkey and Beef Wellington but besides holiday meals there are many recipes that go awesome with these potatoes!
- Marsala Beef & Mushroom Stew
- Grandma’s Pot Roast
- Brown Gravy Meatloaf
- Chicken Francese
- Sausage Stuffed Chicken Rollatini
Looking For More Potato Side Dishes?
- Twice Baked Potato Casserole
- Cheesy Crock Pot Potatoes
- Old Fashioned Mashed Potato Cakes
- Cheesy Scalloped Potatoes
Duchess Potatoes totally belong on your holiday table! These crispy on the outside, creamy on the inside potatoes are the perfect potato side dish to any meal!
- 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2 inch dice
- 1 1/2 sticks butter, plus 2 tablespoons melted
- 2 teaspoons kosher salt
- Fresh black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon fresh grated nutmeg
- 1/4 cup heavy cream
- 1/3 cup grated parmesan cheese, plus more for garnish
- 1 cup sour cream
- 4 egg yolks
- Fresh chopped parsley for garnish
Preheat the oven to 400 degrees.
Add the diced potatoes to a large pot and fill with cold water to just cover the tops of the potatoes. Add a few tablespoons of salt to the water and bring to a boil. Boil the potatoes for 20-25 minutes until they are fork tender.
Place 1 1/2 sticks of butter in the warm pot to melt while you rice the potatoes. Rice the potatoes into the pot and then stir in the salt, pepper, garlic powder, nutmeg, cream, parmesan cheese and sour cream.
Stir in the egg yolks and let the potatoes cool slightly.
Line two baking sheets with parchment paper. Fill a piping bag fitted with a large, star shaped tip about halfway with the mashed potato mixture. Pipe mounds of potatoes (about 4 inches in diameter) onto the baking sheet. You should be able to get about 8 mounds of potatoes on a baking sheet, so about 16 total.
Brush carefully with melted butter, or use an olive oil cooking spray and then bake the potatoes for 30-35 minutes until golden brown.
Let the potatoes cool for 5 minutes, then using a spatula, carefully transfer the potatoes to a serving dish and garnish with parmesan cheese and parsley.
This recipe makes about 16 Duchess Potatoes, 2 per person so this recipe typically serves 8.
- Category: Side Dish
- Method: Oven
- Cuisine: American