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Duchess Potatoes are pretty potatoes with a fancy name, that are actually very simple to prepare!
Here is a little secret – duchess potatoes are actually just mashed potatoes that are piped into pretty forms with a piping bag.
But let’s not minimize their flavor. They are light and fluffy on the inside and crispy on the outside. And they look pretty classy!
What are Duchess Potatoes?
Duchess potatoes are mashed potatoes with a fancy twist. I learned to make these little babies at our local culinary school and they seem pretty and fancy… but they are easy enough to make any day of the week.
Mash up some potatoes, add a bit of egg yolk and pipe them into little ‘flowers’. Brush with a bit of egg white and baked until golden. Voila – very fancy but easy!
- Easy Ingredients and even easier to make with only a handful of ingredients.
- They are so versatile! This classic recipe can easily be adapted or seasoned to your liking. Add a little cream cheese, garlic, or chives before piping!
- Duchess potatoes are always a great way to impress. Make them for entertaining, as they make a beautiful side for beef roasts or turkey dinners!
- Short on time? Make these ahead and bake when company is coming!
Ingredients/Variations
Since these are a version of mashed potatoes you’ll want to use the same spuds you do for mashing. The best options are russet or Idaho potatoes which are very starchy. Yukon Gold is a second favorite.
Make sure they are peeled. They can also be made in the Instant pot with this Instant Pot mashed potatoes recipe. A little bit of mashed sweet potatoes could also be added for a variety of colors and flavors.
DAIRY Butter is best for this recipe, avoid margarine or other alternatives. Eggs yolks are added to the potato mixture to help them adhere, and egg whites are brushed on top before baking!
Potato Tip We prefer baked potatoes over boiled in this recipe. They contain less water and more flavor plus we scoop out the filling and save the skins for potato skins. Pop the skins in the freezer for a few weeks until you’re ready to use them!
How to Make Duchess Potatoes
- Bake or boil potatoes until tender.
- Drain & mash until smooth, add butter, seasonings, & egg yolk.
- Place potato mixture into a piping bag & pipe onto a parchment-lined pan.
- Brush with egg whites & bake per recipe below.
PRO TIP: No piping bag? No problem! Use a zip-top bag with the corner cut off or just spoon the potato mixture into mounds before baking.
Tips & Tricks
- With duchess potatoes, piping the mixture is an important step. To ensure the mixture is as smooth as possible, I find that using a potato ricer mixture is the easiest way to achieve this.
- Add extra flavor from roasted garlic, to finely shredded cheeses or fresh herbs.
- Duchess potatoes can be piped and then frozen until they are ready to be baked. If there is a lot to do, making them ahead of time is a time saver.
- Freeze them on the baking sheet, and then transfer them into a plastic bag to keep in the freezer until they are ready to be baked!
Our Fave Fancy Potatoes
Did your family love these Duchess Potatoes? Be sure to leave a rating and a comment below!
Duchess Potatoes
Duchess Potatoes are light and fluffy inside and buttery and crisp on the outside. Perfect alongside any meal!
Follow Spend with Pennies on Pinterest
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Preheat oven to 425°F. Wash the outside of the potatoes and poke the skins all over with a fork. Place in the oven and bake until they are soft inside, about 50-60 minutes or until tender.
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Allow the potatoes to cool and cut in half. Scoop out the middle and place in a bowl. Allow the potatoes to cool slightly.
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Mash the potatoes until very smooth or use a ricer to rice the potatoes. Once smooth, add 3 tablespoons butter and seasonings to taste. Stir in egg yolks.
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Place the potato mixture into a piping bag with a star tip. Pipe mounds of potatoes about 2 inches wide and 1 ½ inches tall onto a parchment-lined pan. It’s ok if the sizes vary a little bit.
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Place the egg whites in a separate bowl and whisk with a fork unil they’re slightly foamy. Brush the egg whites over piped potatoes very gently and bake 10-15 minutes or until golden.
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Garnish with fresh herbs if desired.
- Potatoes can be boiled but must be very well drained. If there is too much moisture, the potatoes won’t hold their shape as well.
- Mash the potatoes very well, a potato ricer makes perfect potatoes for this recipe.
- If you don’t have piping bags, snip off the corner of a freezer bag and insert a piping tip if you’d like.
- Duchess potatoes can be piped and then frozen until they are ready to be baked. If there is a lot to do, making them ahead of time is a time saver.
- Freeze them on the baking sheet, and then transfer them into a plastic bag to keep in the freezer until they are ready to be baked!
- Leftover Duchess Potatoes can be stored in an airtight container in the fridge for up to 3 days.
- Before baking, freeze on the baking sheet then transfer them into a plastic bag.
Calories: 137, Carbohydrates: 14g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 69mg, Sodium: 82mg, Potassium: 488mg, Fiber: 2g, Vitamin A: 255IU, Vitamin C: 13mg, Calcium: 44mg, Iron: 3.9mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Side Dish
Cuisine American, French
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