Duchess Potatoes look fancy but they’re actually very simple to prepare!
They are mashed potatoes brushed with butter and baked until golden. These beautiful potatoes are perfect served on their own or along side a roast beef or Roast Chicken dish. Add in a side salad for a simple meal that will make you look like a chef!
Duchess Potatoes is an easy dish I learned to make at Culinary Bootcamp… in fact they were a part of my dish for my practical exam (along with steak and Fried Mushrooms with Garlic).
This classic recipe can easily be adapted to suit your mashed potato tastes, sometimes I like to add a little cheese, garlic, or chives to them before piping! Use any piping tip and if you don’t have one, even just a freezer bag with the corner cut off will work perfectly!
How to Make Duchess Potatoes
Mashed potatoes are mixed with butter, eggs, and then piped into a decorative pattern and baked until golden brown. The inside remains light and fluffy while the outside is buttery and crispy!
Duchess potatoes are always a great way to impress. I love making them when I am entertaining, they make a beautiful side for beef roasts or turkey dinners! The classic duchess potato shape sort of resembles a macaroon or chocolate kiss: piped into a teepee shaped mound and then baked.
If you are planning a themed dinner or party, it’s easy to get creative with them and create some fun shapes and designs to go with dinner! If you’re planning a bigger dinner, you can easily make the mixture in advance and refrigerate until bake them.
With duchess potatoes, piping the mixture is an important step. To ensure your mixture is as smooth as possible, I find that using a potato ricer mixture is the easiest way to achieve this.
If you don’t have a piping bag handy, in a pinch I like to use a plastic bag with a cut off corner or just spoon the duchess potatoes into mounds before!
Can you freeze duchess potatoes?
Duchess potatoes can be piped and then frozen until you are ready to bake them! If you have a lot to do, making them in advance can definitely be a time saver.
Freeze them on your baking sheet, and then transfer them into a plastic bag to keep in your freezer until you are ready to bake them! Once baked, it isn’t advised to freeze and reheat them. They will become overdone while you try to defrost them in the oven.
- 1 ½ pounds potatoes peeled and quartered
- 3 tablespoons butter
- salt & pepper to taste
- ⅛ teaspoon nutmeg
- 2 eggs separated
- Preheat oven to 425°F.
- Boil potatoes in a pot of salted water until tender, about 15 minutes.
- Drain well. Mash potatoes until very smooth. Add 3 tablespoons butter and seasonings to taste. Stir in egg yolks.
- Place the potato mixture into a piping bag with a star tip. Pipe onto a parchement lined pan.
- Whisk egg whites. Brush egg whites over piped potatoes and bake 10-15 minutes or until golden.
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