Piped mashed potatoes from the grill are a hit! They look great, taste delicious, and pair perfectly with any type of grilled meat, fish, and vegetables!
You'll make an impression at your next barbecue with this potato side dish!
Summer is just around the corner, and grilling is becoming more frequent. Now people are always looking for tasty, fancy side dishes that you can serve with grilled meat, fish, and vegetables.
Perse, duchess potatoes are nothing more than mashed potatoes piped onto a tray and then baked. So, a fancy-pants version of mashed potatoes.
Instead of a baking tray, a gas grill uses a cast-iron plancha that does the job.
Not as enthusiastic about grilling as you thought, though? Click the link if you prefer to make the duchess potatoes in the oven or try out this delicious mashed potatoes with cream cheese recipe! 🙂
We made the duchess potatoes as a side dish to grilled bacon wrapped venison tenderloin and Brussels sprouts with bacon and chestnuts. Beforehand we started with a delicious chestnut soup refined with porcini mushrooms made in the Dutch Oven.
Duchess potatoes also make a wonderful side dish for a Christmas dinner because of their festive appearance.
But enough chit-chat, for now, let's get going and fire up the grill!
🥘 Ingredients
- Floury potatoes
- Egg Yolk
- Unsalted Butter
- Nutmeg
- Whipped cream
- Salt & black pepper for seasoning
- Baking Oil for the plancha
See the recipe card for quantities.
🍽 Equipment
- Potato ricer - a glorious invention
- Mixing bowls
- Pastry bag with open star tip
- Baking brush
- Large cooking pot - for cooking the potatoes
- Strainer
- Plate or baking tray for piping on the duchess potatoes
- Baking sheet
- Spatula
- Plancha
- Gas Grill
🔪 Instructions
First of all, we start with the preparation of the gas grill. At home, the grill is a Napoleon Rogue with three burners and two grates.
Replace one of the grates with a plancha if you want to make the duchess potatoes.
You must already install the plancha in the gas grill before heating it up. The plancha is a cast iron plate that must be preheated so that you can grill well afterward.
Turn all burners to maximum and heat the gas grill to 250 °C // 482 °F with the cover closed. The preheating takes a good 15-20 minutes, so you've got time to prepare the duchess potatoes.
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.
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, pepper, and mix all ingredients well together!
It is essential to save the fifth egg yolk! You will need it to coat the potato heaps.
Now fill the finished potato mixture into a piping bag with a star nozzle.
Pipe the duchess potatoes either on a baking tray, which you have previously coated with oil, or on a plate lined with a baking sheet.
Once everything is prepared, pipe the small piles on the trays.
Before baking, brush the duchess potatoes with the egg yolk. Now take the prepared piles out to your grill.
We are baking indirectly here, so turn off the burners under your plancha.
We placed the plancha on the left. Thus, we had to turn off both burners on the left and keep only the rightmost burner turned on.
Since the grill loses temperature when you open it up, feel free to leave the one burner on full to keep the heat in the grill.
Now open the grill cover, and coat the heated plancha with cooking oil. This helps that the little potatoes heaps won't get stuck to the plancha.
Place the piped potatoes on the plancha. The easiest way is to use a spatula. This way, you don't destroy the beautiful shape of the potatoes.
As soon as the mashed potato piles are on the plancha, close the lid and bake them for 20-25 minutes at about 180-200 °C (356-392 °F).
As soon as they get a light color, you can take the duchess potatoes out of the grill. Be careful not to burn them on the bottom side. The plancha stores a great amount of heat! They won't brown as nicely as in the oven, but they taste just as delicious!!!
Serve immediately after baking!
📖 Variations
Want to know how to make duchess potatoes in the oven? Then you can find the step-by-step instructions in the article "How to prepare duchess potatoes in the oven"!
💭 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.
Try this purple cauliflower recipe, if you wanna pair these duchess potatoes with some veggies!
🙋🏻 FAQ
Can I use any type of grill?
The step-by-step instructions described in the post are for a gas grill. However, you can certainly make the potato on a charcoal grill. The preparation of the grill itself is different, and the grilling times may vary here.
Which oil to use when grilling?
When grilling, it is important to use an oil with a high smoke point. Here are particularly suitable avocado oil, peanut oil, and coconut oil.
| Oil | Smoke Point ºF | Smoke Point °C |
|---|---|---|
| Refined Avocado Oil | 520ºF | 270°C |
| Safflower Oil | 510ºF | 265ºC |
| Rice Bran Oil | 490ºF | 254ºC |
| Refined or Light Olive Oil | 465ºF | 240ºC |
| Soybean Oil | 450ºF | 232ºC |
| Peanut Oil | 450ºF | 232ºC |
| Ghee or Clarified Butter | 450ºF | 232ºC |
| Corn Oil | 450ºF | 232ºC |
| Refined Coconut Oil | 450ºF | 232ºC |
| Sunflower Oil | 440ºF | 227ºC |
| Refined Sesame Oil | 410ºF | 210ºC |
| Vegetable Oil | 400-450ºF | 204-232ºC |
| Beef Tallow | 400ºF | 204ºC |
| Canola Oil | 400ºF | 204ºC |
| Grapeseed Oil | 390ºF | 199ºC |
Source: getwellseasoned.com
What is a plancha?
A plancha is a flat surface with raised edges making it easy to control the food without any risk of food falling through onto the gas or falling off the edge. Fat doesn't just sit around the food; it drains away into the drip trays, leaving a healthier dish for you and your friends and family to eat.
About the plancha we are using
Sear your favorite foods over high heat on the Porcelian-Enameled Cast Iron Plancha. Used for grilling your food quickly over high heat, our Plancha provides you with even heating and restaurant quality searing. The glossy enameled finish provides a non-stick surface. Built with your health in mind, the Porcelian-Enameled, Cast Iron Plancha has an angled surface that will direct fat away from your food while you grill, while the raised edge prevents dripping, spilling and flare-ups. With 120 square inches of grilling surface, you can grill your favorite meats and vegetables with ease.
Source: napoleon.com
🌡️ Storage
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.
Source: theendlessmeal.com
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.
Source: theendlessmeal.com
📖 Recipe
Duchess Potatoes on the Gas Grill
Equipment
- Pastry bag with open star tip
- Cooking Pot large
- 1-2 Plate or baking tray for piping on the duchess potatoes
- Parchment Paper optional
- 1 Plancha
Ingredients
- 1 kg Floury potatoes
- 5 Yolks
- 80 g Butter
- 1 dash Nutmeg
- 2 teaspoon Whipped Cream
- Salt and Pepper for seasoning
- Baking oil for the plancha
Instructions
- Prepare your grill.
- Replace one of the grates with a plancha.
- Turn all burners to maximum and heat the gas grill to 250 °C // 482 °F with the cover closed. The preheating takes about 15-20 minutes.
- 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.
- 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 or plate with parchment paper or coat the tray with oil.
- Pipe tiny heaps on the trays or plates.
- Before grilling, brush the duchess potatoes with yolk.
- Now take the prepared piles out to your grill.
- Turn off the burners under your plancha and keep only the rightmost burner turned on.
- Now open the grill cover, and coat the heated plancha with cooking oil.
- Place the piped potatoes on the plancha with a spatula to not destroy the beautiful shape of the potatoes.
- As soon as the mashed potato piles are on the plancha, close the lid and bake them for 20-25 minutes at about 180-200 °C (356-392 °F).
- As soon as they get a light color, you can take the duchess potatoes out of the grill.
- 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
For further information, check Safe Food Handling - FDA.
Jan says
a very nice recipe
Megan says
oh, my goodness how good are these. The whole family wants these every night haha! Thanks for a great recipe Nora.