web analytics

Duchess Potatoes

Duchess Potatoes
I am a big fan of mashed potatoes and, unless I’m eating them every night with dinner, I don’t tire of them easily. But as with chocolate chip cookies, I like a little variety now and again and don’t want to make the same recipe over and over without trying anything new. In this case, the “new” recipe I’m talking about is an old one: Duchess Potatoes. Duchess potatoes are potatoes that are mashed with eggs, butter and seasonings, then piped into swirling shapes and baked until golden.

Start this side dish, you simply boil potatoes and mash them up, then let them cool enough to mix in some butter, an egg and some seasonings. I’ve kept it very simple in this recipe, using just butter, salt and pepper. You can dress them up by mixing in some Parmesan cheese, roasted garlic, fresh rosemary or any other herb that you might pair with potatoes. The mixture should be stiffer than regular mashed potatoes because you want it to hold its shape when piped. The finished product is a potato this is crisp on the outside, creamy on the inside and a great accompaniment for any meal.

Duchess potatoes are fun to make because they let you play with your food a little bit, and they make for a very nice presentation when you serve them. You’ll need a piping bag and a large star tip to really get the best results, and I’d highly recommend using a sturdy piping bag – not just a Ziploc bag, which you can substitute in when piping frosting – because the potato mixture is thick and will be difficult to handle in a thin bag. Although I start this recipe from scratch, you can use leftover mashed potatoes (warmed to room temperature) in place of the freshly cooked potatoes and incorporate the same extra ingredients to make those leftovers something special.

Piping duchess potatoes

Duchess Potatoes
As with any mashed potato recipe, feel free to use a few more or a few less potatoes and to adjust the seasonings to your personal tastes!
2 lbs russet/baking potatoes
1/2 cup butter, plus additional for topping
salt and pepper, to taste
1 large egg

Preheat oven to 400F. Line a baking sheet with parchment paper
Peel and quarter potatoes and place in a large pot of boiling water. Cook until fork tender (time will vary by size of the potatoes). Drain and transfer to a large bowl.
Add butter and seasonings and mash potatoes well. Allow mixture to cool for 10-15 minutes, until potatoes are not hot to the touch, then mash in the egg until potatoes are smooth.
Transfer potatoes to a piping bag fitted with a large star tip. Pipe potatoes onto baking sheet to form swirling peaks (about 2-inches across). Brush gently with additional melted butter.
Bake for 15-20 minutes, or until golden brown.
Serve hot.

Serves 8.

Share this article

  • Linda
    November 18, 2010

    Those look gorgeous. I’m with you on mashed potatoes but try not to eat them as often as I do sweet potatoes since they are a healthier alternative. I’ll bet sweet potatoes would do as well and be pretty too.

  • Liz @ Blog is the New Black
    November 18, 2010

    These are gorgeous and look like so much fun to make!

  • LimeCake
    November 18, 2010

    never seen these before! they look really posh!

  • the blissful baker
    November 18, 2010

    wow, these are so neat! wonderful presentation!

  • YUM! you had me at potatoes, but these look amazing đŸ™‚

  • Eileen @ Scrumptious Baking
    November 19, 2010

    These look incredible…I wonder how they’d taste if you added cheese? I think I’ll be adding these to my Thanksgiving menu! đŸ™‚

  • Mija @ The Southern Diva
    November 19, 2010

    Those look so YummY. I wonder if you can do this same recipe with sweet potatos. I know my grandkids would love them at Halloween.

    Thank You for Sharing.

  • Nicole
    November 20, 2010

    Eileen – I think that cheese would be a great addition. Even something as simple as shredded parmesan would go a long way.

    MIja – I think sweet potatoes would work out fine, but since they can be a bit softer than baking potatoes, they might not pipe up quite as high. It’ll still be delicious – and a mixture of half sweet potatoes and half regular potatoes would be a good combination, as well.

  • Astasia
    November 21, 2010

    I love this idea.

    I’ve always enjoyed mashed potatoes in the past, but, the past year or so gotten sort of bored with them. I think these look so cool and scrumptious.

  • Suma
    October 27, 2011

    Hi Nicole! I baked these and absolutely loved them, though they did not look as pretty as yours do! Am going to be baking these again and again, thank you!

  • Jennifer James
    December 23, 2011

    Can these be prepared and frozen before xmas day???

  • Linda
    December 17, 2018

    My mum used always make these for us when we were kids now I’ll have to make them for her! Yum!

  • […] the cake to the plate during transportation. The buttercream on this cake looks remarkably like duchess potatoes the dinnerladies used to serve in school for lunch, but I promise this tastes […]

What do you think?

Your email address will not be published. Required fields are marked *