Duchess potatoes are an easy-to-prepare festive-looking side dish. With just five ingredients, this potato side dish is made in just an hour.
As I mentioned in an earlier post, my husband is a big grill fan and prefers to prepare everything on the gas grill. So we also prepared half of the duchess potatoes on the gas grill.
We made the second half of the duchess potatoes in the oven because I wanted to know how different both preparation variants were.
A separate post is yet to come, dedicated to duchess potatoes prepared on the gas grill.
We made the duchess potatoes as a side dish to grilled roast venison loin wrapped in bacon and cabbage sprouts with pancetta and chestnuts.
Duchess potatoes also make a wonderful side dish for a Christmas dinner because of their festive appearance.
- Floury potatoes
- Whipped cream
- Salt & pepper for seasoning
- Baking Oil for the baking tray
See the recipe card for quantities.
Take a large cooking pot. Fill it with water and bring it to a boil. While the water is heating up, you can peel and quarter the potatoes.
Now cook the quartered potatoes in boiling water, strain, and let cool shortly.
Before going any further, don't forget to preheat the oven to 200 °C // 392 °F.
As long as the potatoes are still warm, they are easier to smush by using the potato ricer! So do not wait too long!
Once you've smushed all the potatoes through the potato ricer into a large mixing bowl, add 4!!! yolks, the butter, nutmeg, whipped cream, salt, and pepper, and mix all ingredients well together!
It is essential to save the fifth yolk! You will need it to coat the dough.
Now fill the finished mixture into a piping bag with a star tip and prepare your baking trays before piping.
Either line them with baking paper or coat the baking tray itself with oil, and then you don't need any more baking paper. You don't need much oil. Just drizzle some oil on a brush and brush it on the tray.
Once everything is prepared, you pipe tiny heaps on the trays.
Before baking, brush the duchess potatoes with yolk and bake for 20 minutes on the middle rack until golden brown.
Serve immediately after baking!
Can you freeze Duchess Potatoes?
Yes! Duchess potatoes freeze very well. Simply pipe the potatoes onto a parchment paper lined baking sheet then put them into your freezer.
Once they're solid, you can move them into a freezer bag. They will keep well for 3 months in your freezer.
Reheat them from frozen, adding a few minutes to the baking time.
Can Duchess Potatoes be made in advance?
Yes! Duchess potatoes can be made 24 hours in advance and kept in your fridge until you're ready to bake them.
Simply pipe the potatoes onto a baking sheet then loosely cover them with plastic wrap before storing them in your fridge.
TIP: let the duchess potatoes cool for 1 hour in your fridge before you cover them with wrap. This will help protect the pretty edges.
💭 Top tip
You are left with 5 egg whites and a lot of whipped cream after creating this recipe. The following two cookie recipes are perfect for using up leftover egg whites! Coconut "Busserl" Cookies, chocolate cake, and Walnut Meringue Cookies.
My Whipping Cream Bundt Cake recipe is ideal for using up whipped cream.
What are Duchess Potatoes?
Duchess potatoes are in themselves nothing more than a fancy way of serving mashed potatoes. They are formed into decorative squiggles with a pastry bag, usually in individual portions, spread with butter or yolk, and browned in the oven. And the bottom line is that they are simply delicious!
Duchess Potatoes History
The first known recipe for the dish was published in La Nouvelle Cuisinière Bourgeoise in 1746. The phrase à la duchesse became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture. Recipes for duchess potatoes have been published in American cookbooks since at least 1878. In her 1896 cookbook, Fannie Farmer described the creative potential of duchess potatoes, writing: "Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven." In 1902, the Boston Cooking School published a duchess potatoes recipe in its magazine. French cookbook author Auguste Escoffier described duchess potatoes in his highly influential cookbook Le Guide Culinaire, first published in 1903.
Do I Have to Pipe Them Out?
If you don’t own piping tools or just don’t have the extra time to pipe out this mini mountains then you can just drop these into mounds on the baking sheet. They won’t look as grand but they’ll taste just as good.
How to make Duchess Potatoes in the Oven
- 1 kg Floury potatoes
- 5 Yolks
- 80 g Butter
- 1 dash Nutmeg
- 2 teaspoon Whipped Cream
- Salt and Pepper for seasoning
- Take a large cooking pot. Fill it with water and bring it to a boil.
- Peel and quarter the potatoes.
- Cook the quartered potatoes in boiling water, strain, and let cool shortly.
- Preheat the oven to 200 °C // 392 °F.
- Smush the potatoes with the potato ricer.
- Add four yolks, the butter, nutmeg, whipped cream, salt, and pepper, and mix all ingredients well together
- Fill the finished mixture into a piping bag with an open star tip.
- Line your baking tray with parchment paper or coat the tray with oil.
- Pipe tiny heaps on the trays.
- Before baking, brush the duchess potatoes with yolk.
- Bake for 20 minutes on the middle rack until golden brown.
- Serve immediately after baking!
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove