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ready to eat duchess potatoes

How to make Duchess Potatoes in the Oven

A fancy way of serving mashed potatoes. With just five ingredients, this potato side dish is made in just an hour.  
5 from 75 votes
Prep Time 40 mins
Baking Time 20 mins
Total Time 1 hr
Course Side Dish
Cuisine French
Servings 18 Pieces
Calories 92 kcal



  • 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!

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Piece | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 34mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg