Skip to content

Duchess Potatoes

December 24, 2011

Duchess Potatoes is a terrific recipe to serve for entertaining because it can be prepared ahead of time and baked at the last minute. We recently enjoyed Duchess Potatoes with a Rib Eye Roast. (Well, most of us did; Bob said he preferred “plain old mash potatoes”!)

One advantage of Duchess Potatoes over mashed potatoes when serving them with a roast is the fact that they can stand on their own. You don’t have to worry about making “jus” or gravy at the last minute.

I had never made Duchess Potatoes before because I thought I had to have a pastry bag to pipe them into beautiful rosettes. Then I read what Elise from Simply Recipes had to say about them. She suggested you could put them in a freezer bag and cut off a corner to pipe them. Or, she said you could even just spread the potatoes out in a baking pan and create peaks with the tines of a fork.

I do have freezer bags, but I’m always one to keep it simple and even that sounded a little fussy. I thought, why can’t I make little mounds of potatoes and use the tines of a fork to pretty them up? That’s what I did!

My Duchess Potatoes aren’t as pretty as they would have been if I had used a pastry bag, but they were very presentable and tasted terrific! (Click on the link for Simply Recipes above to see how beautiful they can be with the proper equipment!)



Duchess Potatoes

(Adapted from Elise’s recipe at Simply Recipes)


(print the recipe)


Serves 4-6


2 pounds Yukon gold potatoes, peeled and cut into chunks


¼ cup heavy cream

4 tablespoons unsalted butter, divided

¼ teaspoon nutmeg (I just grated a bit of fresh nutmeg in with my Microplane zester.)

½ teaspoon freshly ground black pepper

3 egg yolks

Yukon gold potatoes

Egg yolks

1. Put the potatoes in a large pot and cover with water. Stir in about 2 teaspoons of salt.


2. Bring to a boil. Cover; reduce hit to a simmer and cook until tender, 20 minutes or so. (Exact time will depend on the size of your potato chunks.)

3. Melt 2 tablespoons of the butter and set aside. (It’s to brush on the potatoes before baking.)

4. When the potatoes are done, drain them and then put them back in the pot over the heat for just a minute or two to evaporate any extra moisture.

5. Remove from heat. If you have a potato ricer, use it to rice the potatoes. It’s the easiest way to get smooth mashed potatoes. If you don’t have a ricer, mash them using whatever method you prefer, adding the cream, 2 tablespoons butter, nutmeg, pepper and egg yolks as you mash. Just don’t over-mash them or they’ll become gummy.

 Ricing the potatoes


6. If you have riced the potatoes, stir in the cream, the other 2 tablespoons of butter, nutmeg, pepper and egg yolks.

7. If you have one, use a pastry bag with a large star point to pipe the potatoes on a baking sheet. Otherwise, make rounded potato mounds on the baking sheet.

 As you can see, I lined the baking sheet with parchment paper, but it’s probably not necessary.


8. Using a fork, make ridges on the potato mounds.


9. Brush the potatoes with the reserved melted butter.

At this point, you can refrigerate the baking sheet and bake the potatoes later if you want.

10. Bake the potatoes in a preheated 425˚ oven for about 20 minutes. (If serving with a roast, pop them in the oven while the roast is resting.)


9 Comments leave one →
  1. Laura permalink
    December 24, 2011 12:10 pm

    So yummy! I’ll have to try making these.

  2. December 26, 2011 12:53 pm

    Ooh, I’ve never seen potatoes done this way! When I first read “duchess” and “potato” I thought — “Whaaaat? There’s no way a potato could ever be that fancy!” — but whadyaknow? They are totally fancy. 🙂

  3. December 28, 2011 7:26 am

    Those looks yummy and beautiful!

  4. December 28, 2011 9:24 am

    I have never heard of Duchess Potatoes before and I love mashed potatoes. That is so cool and they look really great. Thanks for sharing.

  5. December 29, 2011 9:03 am

    I don’t know, those look pretty tasty. I bet they were perfect with the rib roast.

  6. December 29, 2011 11:42 am

    My hubby loves mashed potatoes but I prefer a bit of roast potatoes myself – maybe this is the compromise, but I am sure both of us will love it. Thanks 🙂

  7. December 30, 2011 5:20 pm

    These potatoes look beautiful and delicious. Thanks for sharing the recipe!

  8. January 6, 2012 6:35 pm

    Oh the possibilities of these!!! Mashed potatoes are my favorite thing at Thanksgiving dinner and I eat them all year round. These look delicious! I could stack these on top of a napoleon and call it bueno! Thank you for sharing this!

  9. January 7, 2012 6:27 am

    I think they are beautiful! I can’t wait to host another dinner party so I can make these! I’m eager to spend the day relaxing and cooking…and gosh, these potatoes might just have to happen for just us too! I hope you have a wonderful weekend. Much love from Austin!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: