Looking for a dish that wows your guests without stressing you out? These Duchess Potatoes are the answer to your holiday side dish prayers.
They look like they came from a fancy restaurant. Yet, they are just as simple as making mashed potatoes. Your family will love the golden, crispy edges and creamy centers.
Why This Recipe Is a Winner
These potatoes are the ultimate way to elevate your winter meals. They are budget-friendly but feel incredibly luxurious on the plate.
You can even prep them ahead of time. This makes them perfect for busy holiday entertaining when oven space is tight. Everyone will ask for the recipe!
Simple Cooking Steps
Making these is much easier than it looks. You simply boil, mash, and pipe the potato mixture. Even if you have never used a pastry bag, you can do this with ease.
The secret is using a ricer for the smoothest texture. A little bit of egg yolk helps them hold their beautiful swirl shape. You will feel like a pro chef in no time!
Ingredients You’ll Need
Most of these items are likely already in your pantry. Fresh Yukon Gold potatoes make the best creamy texture for piping.
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 3 large egg yolks
- 2 tablespoons unsalted butter, melted
Step-by-Step Directions
- Place potatoes in a large pot and cover with cold water and salt.
- Bring to a boil, then simmer until tender, about 20 minutes.
- Drain potatoes well and return to the pot over low heat for 1 minute.
- Pass the potatoes through a ricer or food mill into a large bowl.
- Incorporate the butter, heavy cream, nutmeg, and pepper until smooth.
- Stir in the egg yolks until fully combined.
- Transfer the mixture to a pastry bag fitted with a large star tip.
- Pipe the potatoes into 3-inch wide mounds onto a parchment-lined baking sheet.
- Brush lightly with melted butter.
- Bake at 400°F (200°C) for 15-20 minutes until the edges are golden brown.
Best Ways to Enjoy It
Serve these warm alongside a juicy roast beef or holiday turkey. They look stunning next to some bright green beans or roasted carrots. Set the table and light a candle for a beautiful meal.
The swirled peaks catch the gravy perfectly. They are a wonderful addition to any special Sunday dinner. Your guests will feel truly pampered!
Keep It Fresh
Store any leftovers in an airtight container in the fridge for three days. To keep them crispy and delicious, reheat them in the oven. A 350°F oven for 10 minutes works perfectly.
You can also pipe them onto the tray and freeze before baking. This is a great make-ahead tip for Christmas morning. Just bake them straight from the freezer!
Recipe Tips for Success
- Do not skip drying the potatoes in the pot after draining.
- Use a ricer to avoid any lumps in your piping bag.
- Swap the heavy cream for whole milk if you want a lighter version.
- Pipe them close together to save space on your baking sheet.
- For Thanksgiving, double the batch because they disappear fast.
- Add a pinch of garlic powder for a savory flavor boost.
- Use a large star tip to get those deep, crispy ridges.
Ways to Switch It Up
- Stir in 1/4 cup of grated Parmesan for a cheesy twist.
- Mix in fresh chopped chives for a pop of green color.
- In fall, swap half the potatoes for cooked butternut squash.
- Use a zip-top bag with the corner cut if you lack a pastry bag.
Common Questions
Can I make these ahead of time?
Yes, you can pipe them onto the sheet and refrigerate them. Just bake them right before you are ready to serve dinner. This saves so much time during holiday hosting!
What if I don’t have a ricer?
You can use a standard potato masher, but mash very thoroughly. Any small lumps might get stuck in your piping tip. A ricer ensures the smoothest possible texture every time.
Will my kids eat these?
Absolutely, kids love the fun shape and the creamy potato flavor. They are like fancy tater tots but much better. It is a great way to make dinner feel special.
I hope these beautiful potatoes bring a touch of magic to your holiday table. They are so fun to make and even better to eat. Enjoy every golden bite!
— Lidia
Duchess Potatoes
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 teaspoon sal t
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 3 large egg yolks
- 2 tablespoons unsalted butter, melted
Instructions
- Place potatoes in a large pot, cover with cold water, and add salt.
- Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
- Drain potatoes well and return to the pot over low heat for 1 minute to evaporate excess moisture.
- Pass the potatoes through a ricer or food mill into a large bowl.
- Incorporate the butter, heavy cream, nutmeg, and pepper until smooth.
- Stir in the egg yolks until fully combined.
- Transfer the mixture to a pastry bag fitted with a large star tip.
- Pipe the potatoes into 3-inch wide mounds onto a parchment-lined baking sheet.
- Brush lightly with melted butter.
- Bake at 400°F (200°C) for 15-20 minutes until the edges are golden brown.
