This Duchess Potatoes Recipe is an elegant twist on classic mashed potatoes! These gorgeous swirls of smooth, seasoned mashed potatoes, made with butter and cream, deliver the ultimate richness. Just pipe the mixture into fancy shapes, bake until golden, and you've got a dish that's sure to wow everyone.
This Pommes Duchesse recipe is a breeze to make and can be prepped ahead, making it ideal for Christmas dinner or any special event. With our expertise in potato recipes, you know you're getting the best for every occasion!
While you can enjoy these potatoes any time of the year, they're a real showstopper during the holiday season: perfect for dinner parties, Easter recipes and Thanksgiving recipes. In fact, they're such a classic alongside prime rib that some people even call them "Christmas potatoes." We love them because:
- Delicious: With browned bottoms, slightly crispy edges, and a fluffy, smooth inside that's perfectly seasoned, these potatoes are packed with flavor and amazing texture.
- Easy: They might have a few steps, but none of them are hard to do. You don't have to be a pro to whip up this dish!
- Make Ahead: Whether you make them the day before or freeze them a couple of months in advance, prepping these potatoes ahead of time frees up your hands for other tasks during the busy times.
If you're not in the mood to mess with a piping bag, try our Duchess Potato Casserole Recipe served right from a baking dish. Looking for other mashed potato alternatives? Check out our golden hasselback potatoes, viral parmesan roasted potatoes, or even crispy smashed potatoes for a delicious twist!
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Duchess potatoes ingredients
This recipe only requires a few simple ingredients that are easily found at your neighborhood grocery store. Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Potatoes: Russet potatoes or Yukon Gold potatoes are perfect for this recipe-both give a great texture and flavor.
- Butter: There's no substitute for real butter here. It adds unbeatable richness and flavor. Our preference is always salted butter over unsalted butter.
- Heavy Cream: Use just enough heavy cream to get the right texture. Don't swap it out for other dairy, or you'll lose that perfect consistency.
- Egg Yolks: These add structure to the potatoes and give them a rich, creamy taste.
- Seasonings: A simple mix of garlic powder, ground nutmeg, kosher salt, and black pepper brings everything together with delicious flavor.
How to make duchess potatoes (pommes duchesse)
Start by peeling all the potatoes and cutting them into even chunks. It's important to keep them as uniform as possible so they cook evenly, which helps avoid any chunkiness.
Add the potatoes to a pot and cover them with water. Give the water a good swish to help remove any excess starch, then drain them completely before cooking.
Cover the large chunks of potatoes with one inch of cold water in a large pot. Bring to a boil over high heat and continue to cook until the potatoes are very tender and fall apart easily, stirring occasionally. Boil potatoes for about 20-25 minutes. You can use a lid at first to help speed up the boil. Once it begins to boil remove the lid.
Drain the potatoes really well in a colander. Shake off all the excess water. Allow the potatoes to stay in the colander and release steam for about 5 minutes.
Place potatoes back in the pan off the heat. Using a potato masher or hand beaters, beat until very smooth. Do not add anything to this potatoes yet. Only mash the potatoes themselves.
For extra smooth potatoes press the potato mixture through a metal sieve or wire mesh strainer with the back of a metal spoon, wooden spoon, or spatula into a large mixing bowl.
Alternatively, use a potato ricer if you have one.
Once smooth, add melted butter, cream, and spices. Stir with a spatula until combined. If they are still steaming, allow to cool for a few more minutes. If the mixture is too hot it will scramble the eggs.
Once the smooth potato mixture is just warm, but not hot, add the egg yolks one at at time mixing well between each addition until thoroughly combined.
Fit a large star tip onto a large piping bag or a gallon size freezer bag. Transfer potatoes into the bag to make decorative swirls.
On a prepared baking sheet make 12 swirls 2 inches wide or 8 swirls 2.5 inches wide. Either way they should be about 2 inches tall. Start with the inside of the circle and move outward until it is wide enough, then move back inward building up until it is tall enough.
Gently brush the tops of the piped potatoes with the remaining butter.
Bake at 425ºF for 15-20 minutes or until the edges are golden brown. Cool for 5 minutes on the baking sheet and then serve.
Hint: If the potato mounds seem a little saggy, refrigerate for at least 20 minutes before baking.
How to make duchess potatoes ahead
To refrigerate: Pipe with a pastry bag onto the baking tray and pop in the refrigerator without covering. Be careful not to ruin the tops. When it is time, brush with butter. Bake 1-2 minutes more.
To freeze: Pipe them onto the cookie sheet and then place in the freezer until frozen solid. Then store in a lidded container. Place on baking sheet when you are ready to bake, brush with butter, and bake for an extra few minutes. No need to thaw first.
Storing and reheating
To store any leftover duchess potatoes, allow them to cool to room temperature. Then place in an airtight container and refrigerate for up to 5 days.
To reheat with the best results, place in a 350ºF oven for 10-15 minutes until warmed through. A microwave for 1-2 minutes will work in a pinch.
FAQ
Adding too much cream and/or butter will cause them to flatten out instead of holding their shape. Also, using a dairy product that is not cream could also be the culprit.
Finally, it might be that they are too warm. Pop them in the fridge for at least 30 minutes and they should tighten up.
While most people agree that egg yolks are the standout feature of Duchess potatoes, I'd argue that a pinch of nutmeg is just as important. It adds that special touch that makes these potatoes unique.
Tips and tricks
- Don't undercook the potatoes, or you'll end up with a chunky texture-make sure they're cooked through!
- Mash them until they're as smooth as possible for that perfect, creamy consistency.
- Let the potatoes cool a bit before adding the eggs, or they'll scramble.
- If you have a convection setting on your oven, use it for even more browning on top.
What to serve with pommes duchesse
- Turkey Breast In Roaster
- Prime Rib
- Maple Pork Tenderloin
- Ham In A Roaster
- Filet Mignon
More dinner party recipes
Looking for other recipes like this? Try these:
- Hot Honey Brie Bites
- Molten Lava Cakes (In muffin tins)
- Decadent Chocolate Mousse Cups
- Autumn Chopped Salad
- Herb Butter Dinner Rolls
- Maple Pecan Brussel Sprouts
Recipe
Duchess Potatoes Recipe (Make Ahead Friendly!)
Ingredients
- 2 lbs potatoes russet or yukon gold, washed, peeled, and chopped into 1 inch pieces
- 4 tablespoon butter melted, divided
- ¼ cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1/16 teaspoon nutmeg
- 3 egg yolks
Instructions
- Preheat the oven to 425ºF. Line a cookie sheet with parchment.
- In a large pot, cover the potatoes with about an inch of cold water. Swish the potatoes around, then drain. Cover them with a fresh 1 inch of cold water. Bring to a boil over high heat and continue to cook until the potatoes are very tender and easily fall apart, 20-25 min, stirring occasionally (you can use a lid at first to speed up the boil)2 lbs potatoes
- Drain the potatoes very well, shaking excess water from the colander. Allow to sit and release steam in the colander for 5 minutes.
- Return the potatoes to the pan off the heat. Using a potato masher or hand beaters, beat until very smooth. For very smooth potatoes, press them through a metal sieve with the back of a spoon or spatula (or use a ricer instead of mashing them).
- Once smooth, add 2 tablespoons butter, cream, and spices. Stir with a spatula until combined. If they are still steaming, allow to cool another few minutes so you don't cook the eggs.4 tablespoon butter, ¼ cup heavy cream, 1 teaspoon kosher salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, 1/16 teaspoon nutmeg
- Once just warm, add the egg yolks one at a time, mixing well between additions, until thoroughly combined.3 egg yolks
- Transfer the potatoes into a piping bag (or gallon zipper bag) fitted with a large star tip. On the prepared cookie sheet, make 12 swirls about 2.5 inches wide and 2 inches tall. Start with the inside of the circle and move outward until it is wide enough, then move back inward building up until it is tall enough.
- If the potatoes seem a little saggy, refrigerate for 20 minutes or longer.
- Before baking, gently brush with the remaining butter all over to help the edges get golden. Bake for 15-20 minutes, or until edges are golden. Cool for 5 minutes, then serve.
Notes
- Don't undercook the potatoes, or you'll end up with a chunky texture-make sure they're cooked through!
- Mash them until they're as smooth as possible for that perfect, creamy consistency.
- Let the potatoes cool a bit before adding the eggs, or they'll scramble.
- If you have a convection setting on your oven, use it for even more browning on top.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
This recipe was adapted from Preppy Kitchen's recipe.
Misty says
These potatoes are so beautiful and easy to make!