Duchess Potatoes

This straightforward potato formula is one that I love to make for parties. They are essentially an extravagant pounded potato blended in with egg yolks and afterward channeled into delightful whirls and heated to give them a somewhat fresh outside and a light, cushioned inside.

Heating them additionally transforms them into pureed potatoes that you can eat with your hands. Once completely heated and somewhat cooled they hold their shape without any problem. That makes them an incredible choice for an informal breakfast buffet.

They just make a couple of a bigger number of strides than average pureed potatoes, however they seem as though something you toiled over and the best part is you can make them early and freeze them until you’re prepared to utilize them. That implies you can have something a little extravagant whenever you need!

Duchess Potatoes

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Recipe by homemadeinterestCourse: SidesCuisine: FrenchDifficulty: Easy


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Duchess potatoes look fancy, but they are surprisingly easy to make. Just stir egg yolks, butter, cream, plenty of salt and pepper, and a dash


  • 2 pounds Russet potatoes, weigh bag

  • 3 Egg yolks, room temperature

  • 5 tablespoons Butter, room temperature

  • 1/4 cup Heavy cream, room temperature

  • 1 teaspoon Salt, plus more to taste

  • 1/4 teaspoon Pepper

  • 1/4 teaspoon Nutmeg

  • 1 egg

  • 2 tablespoons Milk


  • Preheat oven to 400°F.
  • In a large pot boil the peeled potatoes. Once they are fork tender drain the water off and put them back in the pot to cook over low heat for 3 minutes (this will help dry them out).
  • Mash the potatoes until they are smooth. To do this you can use a potato masher, hand mixer, or a potato ricer.
  • Let the potatoes cool for 5 minutes then add the butter, salt, pepper, nutmeg, and cream.
  • Mix thoroughly and add more salt if needed.
  • Fold egg yolks into the mixture until they are combined. Do not over mix.
  • Add potato mixture to a large piping bag with a large star tip and pipe the potatoes onto parchment paper or a silpat mat, on a baking sheet.
  • Place the baking sheet in the freezer for 30 minutes. This will firm up the potatoes to help with the next step.
  • Mix whole egg with milk and gently brush egg wash over potatoes. Be careful not to use too much egg wash, you do not want it to drip down the sides and pool around the potatoes. (if you are making these ahead of time wait to add the egg wash until you are ready to place them in the oven.)
  • Bake for 20 – 25 minutes, or until edges of potatoes are golden brown.

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