Duchess Potatoes
Duchess potatoes take ordinary mashed potatoes and elevate them to the next level. With just a few additional steps and a little more effort, you will wow your family and friends with this upscale potato side!
Duchess Potatoes
Are you like me and love mashed potatoes, but do you feel awkward serving them at a nicer dinner gathering? Well, good news! You are going to love this easy Duchess Potatoes recipe! It is stunning and elegant and takes just a few more minutes than mashed potatoes and takes your pot of mashed potatoes from blah to elegant masterpieces! Your guests will be in awe of these perfect looking potatoes!
If you want a quick way to make mashed potatoes, then try these delicious Instant Pot Mashed Potatoes.
What are Duchess Potatoes?
Duchess potatoes are a fancy way to serve mashed potatoes. These potatoes are piped to perfection and then brushed with butter and browned to give them the most elegant look out there.
What will I need to make Duchess Potatoes?
You will need the following supplies:
- stand mixer
- mixing bowls
- potato peeler
- baking sheets
- pastry brush
How to make Duchess Potatoes
- Prepare baking sheets with parchment paper and spray with cooking oil. Preheat the oven to 425°F.
- Peel the potatoes and add to a large pot with cold water covering 2” above the potatoes. Cut them evenly so they’re all roughly the same size, but not too small.
- Add the salt to the water and bring to a boil. Reduce the heat to a rolling boil and cook for about 15-20 minutes, until the potatoes are tender.
- Using a slotted spoon add the potatoes to a baking sheet and place them in the oven for 10 minutes
- Add the potatoes to a large mixing bowl and mash with a potato masher.
- Add 5 Tablespoons of the butter, 1 cup of parmesan, black pepper, and garlic powder, and using your stand mixer with the wire whip, whip the potatoes and extras on a medium speed for about 5 minutes. Scrape down the sides intermittently.
- Add the egg yolks, one at a time while the whip is moving at low speed. Once they’re completely mixed turn off the mixer.
- Using a piping bag with a large star (or 4B) tip, fill it up with some of the potatoes. Use a glass to help avoid any mess.
- Pipe into nice spiral mounds, about 3” wide and 2” tall.
- Place baking sheet, uncovered, into the freezer for about 15-20 minutes.
- Melt the remaining 3 tablespoons of butter and remove the baking sheet from the freezer. Brush lightly over the potato stacks.
- Sprinkle the remaining parmesan cheese over, lightly.
- Bake in the oven for about 15-20 minutes, depending on your oven. Watch the potatoes close, you can remove them once they start to brown on the edges.
- Serve immediately.
Tips Tricks and FAQs
- You can omit the garlic if you would like.
- If you don’t have a piping bag/tip you can use a resealable bag with the tip cut off. It won’t be quite as pretty but it will work fine.
- 20 minutes is the minimum time you want to have these in the freezer.
- You can easily store these overnight in the freezer if you prefer to make them ahead of time.
- You will want to use parchment paper or a silicone baking sheet on the tray to prevent your potatoes from sticking.
Storage Instructions
After the potatoes are cooled completely they should be stored in the refrigerator in an airtight container. They will be good for 4 days like that. Remove and reheat for 1 minute in the microwave.
Can you freeze Duchess Potatoes?
Definitely, these freeze really well. Keep them in a freezer safe container and freeze for up to 6 months.
Do I have to use Yukon Gold potatoes?
No, they are the best for mashed potatoes though. They have a great creamy consistency. Russet potatoes also work well, they are fluffier.
Why did my Duchess Potatoes not hold their shape and melt?
There could be many reasons why your duchess potatoes are not holding their shape.
- They may need to be in the freezer longer.
- The potatoes were cut too small and made them watery.
- You made your mashed potatoes too creamy. When making Duchess potatoes you’ll want the mashed potatoes to be firm, not too creamy.
Why do you put the boiled potatoes into the oven for 10 minutes?
This step will help remove water from the potatoes and will help them dry them out. It’ll help keep your mashed potatoes firmer.
Duchess Potatoes
Duchess potatoes take ordinary mashed potatoes and elevate them to the next level. With just a few additional steps and a little more effort, you will wow your family and friends with this upscale potato side!
Ingredients
- 5lb Bag of Yukon Gold Potatoes
- 1 Stick (8 Tablespoons) Butter, Salted, room temperature
- 1/2 Cup Heavy Whipping Cream, room temperature
- 1 Cup Parmesan, + 3 Tablespoons
- 1-1/2 Teaspoons Sea Salt, coarse
- ½ Teaspoon Black Pepper, freshly ground
- ½ Teaspoon Garlic Powder
- 4 Egg Yolks
Instructions
- Prepare baking sheets with parchment paper and spray with cooking oil. Preheat the oven to 425°F.
- Peel the potatoes and add to a large pot with cold water covering 2” above the potatoes. Cut them evenly so they’re all roughly the same size, but not too small.
- Add the salt to the water and bring to a boil. Reduce the heat to a rolling boil and cook for about 15-20 minutes, until the potatoes are tender.
- Using a slotted spoon add the potatoes to a baking sheet and place them in the oven for 10 minutes.
- Add the potatoes to a large mixing bowl and mash with a potato masher.
- Add 5 Tablespoons of the butter, 1 cup of parmesan, black pepper, and garlic powder, and using your stand mixer with the wire whip, whip the potatoes and extras on a medium speed for about 5 minutes. Scrape down the sides intermittently.
- Add the egg yolks, one at a time while the whip is moving at low speed. Once they’re completely mixed turn off the mixer.
- Using a piping bag with a large star (or 4B) tip, fill it up with some of the potatoes. Use a glass to help avoid any mess.
- Pipe into nice spiral mounds, about 3” wide and 2” tall.
- Place baking sheet, uncovered, into the freezer for about 15-20 minutes.
- Melt the remaining 3 tablespoons of butter and remove the baking sheet from the freezer. Brush lightly over the potato stacks.
- Sprinkle the remaining parmesan cheese over, lightly.
- Bake in the oven for about 15-20 minutes, depending on your oven. Watch the potatoes close, you can remove them once they start to brown on the edges.
- Serve immediately.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 176Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 53mgSodium: 351mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 6g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
