What are Duchess potatoes?

Duchess potatoes are a classic French cuisine (pommes duchesse) side dish made by mixing mashed potatoes with butter, cream, cheese, and seasonings. The mixture is piped into decorative shapes and baked until golden brown.

Can I make Duchess potatoes without a piping bag and tip?

Yes, you can spoon the mashed potato mixture onto a baking sheet and use a fork to create a decorative pattern if you don't have a piping bag and tip.

Can I make Duchess potatoes in advance?

Yes, you can prepare the potato mixture in advance and pipe the potatoes onto a baking sheet. Store them in the refrigerator for up to 24 hours, then bake when you're ready to serve.

Can I freeze Duchess potatoes?

Frozen baked Duchess potatoes are not recommended, as they may lose their texture. However, you can freeze the piped, unbaked potatoes on a baking sheet then transfer them to an airtight container or freezer bag for longer storage. Bake from frozen, adding a few extra minutes to the cooking time.

Why are they called Duchess potatoes?

Duchess potatoes got their name from their regal appearance. When piped into elegant, swirly shapes and baked until golden, they resemble the ornate ruffles and frills found on the clothing of European duchesses and nobility, hence the name "Duchess" potatoes.

Easy to Make Duchess Potatoes Recipe (with Cheese)

Name: Easy Duchess Potatoes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 2 pounds (about 4 large) Yukon gold potatoes, peeled and cut into chunks; 1/8 cup heavy cream, half and half, or whole milk; 4 tablespoons butter; 1 1/2 cups freshly shredded white cheddar cheese or gruyere; 4 large egg yolks; Salt and black pepper to taste; Pinch of ground nutmeg (optional); 2 tablespoons butter, melted for brushing on potatoes; 1 tablespoon fresh rosemary, chopped, for garnish; 1 tablespoon fresh thyme, chopped, for garnish; Piping bag; Large star tip; Rimmed Baking Sheet

Ingredients

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For the Duchess Potatoes:

2 pounds (about 4 large) Yukon gold potatoes, peeled and cut into chunks
1/8 cup heavy cream, half and half, or whole milk
4 tablespoons butter
1 1/2 cups freshly shredded white cheddar cheese or gruyere
4 large egg yolks
Salt and black pepper to taste
Pinch of ground nutmeg (optional)

2 tablespoons butter, melted for brushing on potatoes
1 tablespoon fresh rosemary, chopped, for garnish
1 tablespoon fresh thyme, chopped, for garnish

For Piping and Baking:

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Instructions

Preheat your oven to 420°F and line two baking sheets with parchment paper.
Boil the Potatoes: Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until they are fork-tender, about 15-20 minutes. Drain the potatoes well.
Mash the Potatoes: Return the drained potatoes to the pot and mash them using a potato masher or a potato ricer. Make sure to get rid of any lumps for a smooth consistency.
Add Cream and Butter: In a separate saucepan, heat the heavy cream and butter over low heat until the butter melts. Pour the cream mixture over the mashed potatoes and stir to combine. This will make your potatoes creamy. Let the potatoes cool a bit. You can also transfer to a large mixing bowl.
Add Cheese and Seasonings: Add the shredded white cheddar cheese, egg yolks, a little nutmeg, and season with salt and black pepper to taste. Mix well until the cheese is melted and the mixture is smooth and thick. Adjust seasoning as needed. Cover and let cool.
Pipe the Potatoes: Transfer the mashed potato mixture into a large pastry bag fitted with a large star tip. Pipe the potatoes onto the prepared baking sheets into swirls about 3 inches in diameter. Start from the outside and work your way in, creating a spiral pattern. Brush the tops with melted butter.
Bake: Place the baking sheets in the preheated oven and bake for about 20 minutes or until the duchess potatoes are golden brown and slightly crispy on the outside.
Serve: Remove from the oven and serve the Duchess potatoes while hot. Garnish with fresh chopped herbs and a sprinkle of extra cheese, if desired. They make a delightful side dish for a variety of main courses.

Notes

See blog post for how to make ahead of time.

Author: Elena
Prep Time: 20 min
Cook Time: 40 minutes
Category: Savory
Method: American
Cuisine: French