Today we’re sharing The Best Duchess Potatoes recipe we’ve ever made. It’s a fabulous addition to holiday meals.
Fancy mashed potatoes. That’s what we’re serving up today.
Don’t let the word duchess throw you off. These silky smooth mashed potatoes are simply piped into little mounds and baked to give them a golden elegant appearance.
But boy, does it ever make a difference!
My first experience with Duchess Potatoes was at a stuffy country club wedding dinner served with Beef Wellington. An old-school 80’s teen country club drama just about sums up the experience.
Honestly, I don’t think I even knew what my fork was sinking into as I lifted the first bite to my lips.
Mashed potatoes… Nothing fancy there. Yet the presentation made a world of difference. I remember making a mental note that a golden crusty exterior on mashed potatoes was definitely a good thing.
Certainly, you could just make creamy comforting mashed potatoes and just serve them as-is. You could also bake them in a dish so the top gets a little crusty to replicate the duchess potato concept.
Yet for the full effect of golden pillows of potato, with moist fluffy interiors and buttery crisp exteriors, you’ve got to make real deal Duchess Potatoes.
The Best Duchess Potatoes recipe I’m sharing today is, in my humble opinion the best, because the flavor and texture are so right on.
All mashed potatoes are pretty darn good, but these are ultra silky and have a fabulous flavor due to the addition of white cheddar cheese.
Egg yolks are added to improve the texture and offer richness.
Once the potatoes are mashed and piped onto baking sheets, brush the exterior gently with melted butter so the exterior can turn brown along the ridges.
The Best Duchess Potatoes are wonderful for the holidays. You can make and pipe them onto baking sheets a day or two ahead, then bake them at the last minute. They are a great way to portion out meals to make sure everyone gets an equal serving. And they look lovely sitting pretty on each plate.
Give The Best Duchess Potatoes a try this Thanksgiving!
The Best Duchess Potatoes
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Place the peeled potato chunks in a large sauce pot and cover with water. Add the salt and bring to a boil. Simmer the potatoes until fork-tender. Then drain off all the water and allow the potatoes to dry out a few minutes.
Place the potatoes back over medium heat. Add the shredded cheese, heavy cream, nutmeg, and white pepper. Use a potato masher or immersion blender to mash the potatoes into a fine smooth texture. Then quickly stir the egg yolks into the potato mixture.
Scoop the potatoes into a large piping bag fitted with a wide star tip. Pipe 1/2 cup mounds of potato onto the baking sheets, leaving room in between for the potatoes to expand.
- Brush the tops of the Duchess Potatoes with melted butter. Bake for 20-25 minutes until golden on top. Garnish with fresh herbs if desired.
NOTE: Pipe the mounds high. They will spread and flatten a little as they bake.