Duchess Potatoes

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Duchess potatoes are mashed potatoes piped into individual mounds and baked until the ridges turn golden. This version uses russet potatoes, salted butter, Gruyère, nutmeg, one whole egg, and one yolk for creamy centers and a little crispness at the edges. It makes 12 mounds-two each for six servings-and you can pipe them up to two days ahead.

They're a lovely side for a roast dinner when you want something a little dressier than a bowl of Homestyle Mashed Potatoes. The star tip does the decorating; your real job is getting the potatoes smooth and dry enough to hold those ridges. No piping bag? A spoon and fork will still get dinner on the table.

Ingredients You'll Need

Russet potatoes, salted butter, Gruyère, nutmeg, salt, black pepper, a whole egg, and an extra yolk make these buttery potato mounds. Find the exact amounts in the recipe card below.

• Russet potatoes: Peeled and cut into evenly sized chunks.
• Salted butter: Chilled cubes enrich the potatoes; a separate melted portion greases the parchment and brushes the mounds.
• Gruyère: Grated and packed when measured.
• Nutmeg: A small amount seasons the potatoes without taking over.
• Kosher salt and freshly ground black pepper: For seasoning to taste.
• Egg and egg yolk: Whisked together, then added when the potatoes are warm rather than steaming hot.

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Ingredient Notes & Substitutions

Swiss cheese or sharp white cheddar can replace the Gruyère. Yukon Gold potatoes can replace the russets, but the finished mixture may be slightly denser.

This is a piped potato side, rather than the sliced, saucy layers in Au Gratin Potatoes. Keep the tested butter and egg proportions here; adding cream or milk would change the mixture you need to pipe.

Tools That Make It Easier

I use these tools when I make Duchess Potatoes: an oven, a large rimmed baking sheet, parchment paper, a pastry brush, a large piping bag with a star tip opening about ½ inch wide, a saucepan, a colander, and a potato ricer or food mill.

You'll also need a small bowl and whisk for the eggs, a mixing bowl, a stirring spoon or spatula, a peeler, a chef's knife and cutting board, measuring cups and spoons, a cheese grater, and a fork to check tenderness. Use a spoon to fill the bag; that spoon and fork also handle the no-bag option. For storing portions, have a cover that clears the tops, an airtight container, or a freezer-safe container as appropriate; foil is optional if frozen portions brown early.

How to Make Duchess Potatoes

Cook and dry the potatoes, rice them, then enrich the warm mixture before piping and baking. Those drying steps and the brief cooling before the eggs are the details to pay attention to.

1. Cook and drain the potatoes

Heat the oven to 425°F, line a large rimmed baking sheet with parchment, lightly brush it with melted butter, and prepare the bag and whisked eggs. Cover the potato chunks with cold salted water by about 1 inch, bring to a boil, then simmer for 15-20 minutes until a fork breaks them apart easily; drain thoroughly and return them to the warm saucepan for about 2 minutes.

2. Rice and enrich the potatoes

Press the potatoes through a ricer or food mill into a bowl, return them to the pan, and stir over medium-low heat for about 1 minute. Off the heat, incorporate the chilled butter a few cubes at a time, then the Gruyère, nutmeg, salt, and pepper; cool until warm rather than steaming hot before stirring in the beaten whole egg and yolk.

3. Pipe and brush the mounds

Spoon the warm mixture into the bag and pipe 12 mounds about 3 inches wide, leaving space between them. Gently brush the tops and ridges with melted butter without flattening the shape.

4. Bake until the edges are golden

Bake for 15-20 minutes, until heated through with golden raised edges. For more browning, broil for 30-60 seconds while watching continuously, then serve immediately.

A Few Mistakes to Avoid

Wet potatoes and rough handling can work against the shape you just piped. Drain thoroughly, keep both drying steps, and use a light touch when brushing on the butter.

• Gluey potatoes: Use the ricer or food mill. Skip the blender and food processor.
• Egg added too soon: Let the enriched potatoes cool briefly until warm, rather than steaming hot, before mixing in the egg and yolk.
• Scorched ridges: Treat broiling as optional, and watch continuously for the full 30-60 seconds.

The Best Way to Store Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet at 375°F for 10-15 minutes, or until hot throughout.

Can You Make Them Ahead?

Pipe and brush the potatoes with butter, then cover without touching the tops and refrigerate for up to 2 days. Bake directly from the refrigerator, allowing approximately 5-10 additional minutes.

Freeze the unbaked portions

Freeze unbaked piped portions on a parchment-lined baking sheet until firm, then transfer to a freezer-safe container for up to 2 months. Bake from frozen at 425°F for approximately 25-30 minutes, until heated through and golden. Loosely cover with foil if the edges brown before the centers are hot.

What to Serve with Duchess Potatoes

Serve Duchess Potatoes beside roast beef, baked ham, roasted chicken, or pork tenderloin. For a roast-dinner menu, try Prime Rib Roast with Herb Garlic Crust, Copycat Honey Baked Ham, and a pan of Roasted Green Beans as your menu options.

For more holiday menu ideas, browse Make-Ahead Thanksgiving Side Dishes. Plan the potatoes' final bake around your main dish, and serve them promptly for the best texture.

Questions About Piping and Portions

Can I make Duchess Potatoes without a piping bag?

Spoon 12 portions onto the baking sheet and use a fork to create ridges across the tops. Brush with butter and bake as directed.

How many Duchess Potatoes should I serve per person?

Serve two potato mounds per person. This tested recipe makes 12 mounds, about 3 inches wide, for six servings.

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More Recipes You Might Like

For another potato side, try Roasted Garlic Mashed Potatoes, or choose the cheesy layered gratin linked above for a casserole-style dinner.

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