Ditch the mashed potatoes for gorgeous Duchess Potatoes with this easy-to-make recipe! Boiled potatoes mixed with milk and egg yolks are piped and baked in the oven for a crispy outside and fluffy inside. Make your holiday table for Thanksgiving or Christmas extra fancy by serving this impressive side dish!
Never have I ever seen potatoes so incredibly glamorous!
The first time my fork slid through a Duchess potato it was met with a crispy exterior and then a surprisingly soft and pillowy inside.
But the awe didn’t stop there. The flavor was rich, decadent, and even better than the BEST mashed potatoes I’d ever had.
With the increase in fascination, I soon set out to master the art of the Duchess potato.
From culinary school cookbooks, to online processes by the pros, the information was gathered, tweaked, and ultimately revamped until the PERFECT Duchess potato recipe was born.
And with thorough step-by-step instructions, I feel confident in saying you too will be able to conquer this seemingly intimidating side dish the first go-around.
So much so, that I triple dog dare you to make them for Thanksgiving or Christmas dinner. Because I promise you, they’re sure to be a hit!
Ingredients
The simple ingredients you need to make this Duchess potatoes recipe include:
- Potatoes. Yukon gold are a must for their waxy texture. You can also choose red potatoes as they are another waxy potato variety. Avoid using russet potatoes since they will not have the same consistency.
- Milk. Much like mashed potatoes, you’ll need a bit of milk to make it creamy. Regular milk, or even half and half work well. If you are dairy-free, unsweetened oat and cashew milk both are both great options.
- Butter. Salted butter was tested in this recipe, but unsalted can be swapped out. Butter has the best taste but oil will work if you are dairy-free.
- Eggs. This is the secret ingredient to making the Duchess potatoes hold their shape and also gives them tons of flavor. You need 2 yolks and 1 whole egg.
- Seasonings. Salt and pepper of course, but also a touch of garlic powder and a pinch of nutmeg. You can substitute regular minced garlic or even roasted garlic if preferred.
How to Make Duchess Potatoes
The basic steps for making Duchess potatoes are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Peel and Cube Potatoes
Remove the skin with a vegetable peeler and cut out any remaining eyes. Slice each potato in half and then into quarters.
Peel potatoes with a vegetable peeler. 
Cut into quarters.
Boil Potatoes
Add the potatoes to a large pot, then cover with 1-inch of cold water and toss in a pinch or two of salt. Bring the pot to a boil. Once boiling, reduce the heat to a simmer and cook, uncovered, for 10-12 minutes, or until they pierce easily with a fork.
Transfer the boiled potatoes to a colander and rinse under cold running water until they are cool to the touch.
Boil potatoes in a large pot. 
Drain and rinse in a colander.
Rice Potatoes
For the best texture use a potato ricer to break up the potatoes into a large bowl.
You can also do this with a fork, fine cheese grater, or a pastry cutter, but you have to be careful to not have any large pieces remaining. The clumps will get stuck in the piping tip.
Additionally, you can pulse the potatoes in a food processor. Just do not purée as you will end up with runny potatoes that won’t work well for piping!
Fork. 
Pastry Cutter. 
Potato Ricer.
Mix with Eggs
Once the potatoes are riced, add 4 tablespoons of the melted butter along with milk, salt, pepper, garlic powder, and nutmeg. Mix until everything is well combined.
Whisk the egg yolks and the whole egg in a small bowl and then add to the mashed potatoes. Stir with a spatula until well incorporated.
Milk, butter, and seasonings are added. 
Eggs are mixed in. 
Stir until well combined.
Pipe Potatoes
Fit a pastry bag with a 1M tip and a coupler. A 1M tip is key. Any smaller than this and you’ll have a really hard time getting the potatoes through the tip.
Pipe the potatoes onto a large baking sheet lined with parchment paper. Leave about ½-inch of space between each one. You should end up with 12 that are roughly 2 ½-inches in width.
Pipe Duchess potatoes. 
Make about 2 ½ inches wide. 
Evenly space potatoes on baking sheet.
Brush and Bake
Lightly coat the potatoes with the remaining tablespoon of butter, being careful not to disrupt the edges.
Bake in a preheated 375°F oven for 25-30 minutes, or until the edges begin to brown.
Brush with butter. 
Bake in the oven.
Meal Prep and Storage
- To Prep-Ahead: Boil and rice the potatoes then combine them with the eggs and milk up to 24 hours in advance. Pull the mixture out of the fridge 30 minutes to an hour before piping so it can come to room temperature.
- To Store: Arrange in a single layer in an airtight container and refrigerate for up to 3-5 days. Use parchment paper between the layers if you need to stack them.
- To Freeze: Pre-freeze the Duchess potatoes in a single layer on a baking sheet. Once they are firm, transfer to a freezer-safe airtight container and freeze for up to 3 months.
- To Reheat: Return to a 375°F oven for 10-15 minutes or until warm. You can also quickly heat them in a microwave or Air Fryer.
Dietary Modifications
The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-Free – Swap out the butter for oil and select a dairy-free milk such as unsweetened oat or cashew milk.
- Whole30 – Use a plant-based milk and replace the butter with oil.
FAQs
This fancy side dish is essentially mashed potatoes mixed with eggs and piped into individual portions and baked. The exterior is nice and crisp while the interior is light and fluffy.
Mixing an egg yolk into mashed potatoes adds extra richness and creaminess.
Yes, it is recommended to cook them in salt water since potatoes absorb a lot of flavor while boiling.
Waxy varieties like Yukon gold or red potatoes are best to use for the right texture.
Expert Tips and Tricks
- Waxy is best. Yukon gold potatoes have the perfect consistency for Duchess potatoes.
- Yolks and whole. Eggs are a must to stabilize the potatoes and help them hold their shape.
- Go for a 1M tip. If you choose too small of a piping tip it can be difficult to squeeze the potatoes through.
- Make without cream. You won’t miss too much flavor, so keep it light with regular milk, oat milk, or cashew milk.
- Garnish with herbs. Add some pizazz with fresh thyme, parsley, or rosemary for color and flavor.
More Potato Recipes
Whether you’re making a weeknight dinner, or entertaining for the holidays, these potato side dishes have you coverd:
Loaded Hasselback Potatoes Recipe
Parmesan Roasted Yukon Gold Potatoes
Instant Pot Mashed Red Potatoes
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Ingredients
- 2 ½ lbs. Yukon gold potatoes or red potatoes
- 5 Tbsp. butter melted, divided
- ⅔ cup milk oat, cashew, or soy, divided
- 2 egg yolks large
- 1 egg large
- 1 ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. garlic powder
- ⅛ tsp. nutmeg
- Thyme or parsley optional
Instructions
- Preheat oven to 375 degrees.
- Peel potatoes with a vegetable peeler and remove any remaining eyes of skin. Cut each potato in half and then into quarters.2 ½ lbs. Yukon gold potatoes
- Add potatoes to a large pot, cover with 1 inch of cold water and add a pinch or two of salt. Bring the pot to a boil. Once boiling, reduce heat to a simmer and cook, uncovered, for 10-12 minutes, or until they pierce easily with a fork.
- Transfer boiled potatoes to a colander and rinse under cold running water until cool to the touch.
- Rice potatoes using a potato ricer into a large bowl. Add 4 tablespoons melted butter, milk, salt, pepper, garlic powder, and nutmeg. Mix until well combined.2 ½ lbs. Yukon gold potatoes, 5 Tbsp. butter, ⅔ cup milk, 1 ½ tsp. salt, ¼ tsp. garlic powder, ⅛ tsp. nutmeg, ¼ tsp. black pepper
- Whisk egg yolks and egg in a small bowl and then add to the mashed potatoes. Stir with a spatula until well mixed.2 egg yolks, 1 egg
- Using a pastry bag fitted with a 1M star tip, pipe the potatoes onto a large baking sheet lined with parchment paper. Leave about ½-inch of space between each one. You should end up with 12 that are roughly 2 ½-inches in width.
- Lightly brush potatoes with the remaining tablespoon of butter, being careful not to disrupt the edges.5 Tbsp. butter
- Bake in preheated oven for 25-30 minutes, or until the edges begin to brown.
- Serve with thyme leaves or chopped fresh parsley. Enjoy!Thyme or parsley
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Video
Notes
- To Store: Arrange in a single layer in an airtight container and refrigerate for up to 3-5 days. Use parchment paper between the layers if you need to stack them.
- To Freeze: Pre-freeze the Duchess potatoes in a single layer on a baking sheet. Once they are firm, transfer to a freezer-safe airtight container and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you freeze the potatoes after they have been baked? What is your suggestion for rewarming
You can if you’d like, but the texture is best if served immediately. If you freeze them, thaw in the refrigerator for a day and then reheat in the oven! Can’t wait to hear what you think about the recipe, Terry!