By Laurel Perry
Published Dec 16, 2024
When I’m looking for an elevated side dish to serve with any meal, I make these duchess potatoes. I pipe a beautifully seasoned and thickened mashed potato mixture into delicate mounds and bake them in the oven to create this elegant side. The potatoes are ultra-rich, creamy, and silky and feel like something I’d order at a steakhouse. The outside is set and crunchy, and the inside is moist and creamy. Plus, they look so darn cute!
These duchess potatoes remind me of dainty little macaroons ! I piped them with a star tip to give them extra crispy ridges on the outside– but they’re almost too cute to eat! They’re prepared similarly to twice-baked potatoes , but in my opinion, are much simpler to make. Just boil, mash, mix, pipe, and bake! With just 5 ingredients, it doesn’t get much easier.
What’s in This Duchess Potatoes Recipe?
- Potatoes: I have found that Yukon Gold potatoes work best for this recipe. They are a bit waxier, which helps them hold their shape once mashed and piped. Russet potatoes will also work but may be a bit drier overall.
- Butter: Unsalted butter enriches the potatoes and adds a wonderful buttery flavor. If using salted butter, I recommend omitting the kosher salt.
- Heavy Cream: Adds richness and moisture to the potatoes, giving them a silky texture.
- Salt + Pepper : Enhance the natural flavor of the potatoes.
- Egg Yolks: Give the potatoes structure, which helps them hold their shape once piped. They also make the potatoes taste super rich and indulgent!
Tips for Success
- Don’t skip letting the potatoes steam in the pot after cooking. This helps remove a lot of excess moisture so they hold their shape.
- Let the potatoes cool a bit before adding the egg yolks to prevent them from scrambling.
- Feel free to add a bit of your favorite herbs or spices to the potato mixture to change up the flavor.
- I like to trace a biscuit cutter on parchment paper, then flip it over to use as a guide so all my potatoes turn out the same size.
- I used a Wilton 1M tip to pipe my potatoes, but you can use any medium-to-large tip you have on hand.
- If you don’t have a piping tip, cut the corner off of a Ziplock bag.
- For a darker color on the potatoes, brush them with an egg beaten with 1 teaspoon of water instead of the butter.
- If you find that your potatoes are falling flat in the oven, try chilling them for 15-20 minutes in the refrigerator before baking.
- To make ahead, pipe the mounds, then freeze for up to 3 days. When ready to bake, brush with butter and bake for about 25 minutes– no thawing required.
How to Store and Reheat
Store leftover duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat directly from frozen at 350°F for 20-25 minutes, or until warmed through.
Serving Suggestions
These duchess potatoes are so elegant and fun! I like to serve them with something equally fancy, like filet mignon , pork roulade , a whole roast chicken , or beef bourguignon .
Ingredients1x2x3x
- ▢ 2 pounds Yukon Gold potatoes peeled and quartered
- ▢ 4 tablespoons unsalted butter divided (½ stick)
- ▢ ¼ cup heavy cream room temperature
- ▢ 1 teaspoon kosher salt
- ▢ ¼ teaspoon ground black pepper
- ▢ 2 large egg yolks room temperature
- ▢ Chopped fresh parsley optional, for garnish
Video
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes. 2 pounds Yukon Gold potatoes
- Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.
- Add 2 tablespoons butter to the pot and mash the potatoes. 4 tablespoons unsalted butter
- Add in the cream, salt, pepper, and egg yolks, mashing and stirring until everything is incorporated. ¼ cup heavy cream, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 large egg yolks
- Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.
- Melt the remaining 2 tablespoons of butter and gently brush it onto the potatoes.
- Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot. Chopped fresh parsley
Equipment
- Baking Sheet
- Piping Tip Set
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Duchess Potatoes Step by Step
Boil the Potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. Add 2 pounds of peeled and quartered Yukon Gold potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.
Steam the Potatoes: Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.
Mash the Potatoes: Add 2 tablespoons of unsalted butter to the pot and mash the potatoes.
Thicken the Potatoes: Add in ¼ cup of heavy cream, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 2 large egg yolks, mashing and stirring until everything is incorporated.
Pipe the Potatoes: Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.
Brush with Butter: Melt the remaining 2 tablespoons of unsalted butter and gently brush it onto the potatoes.
Bake the Potatoes: Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.
More Potato Recipes to Try!
Ham and Potato Casserole
How to Make Home Fries
Easy Mashed Potatoes
Easy Smashed Potatoes Recipe
Duchess Potatoes Recipe
Equipment
- Baking Sheet
- Piping Tip Set
Ingredients
- 2 pounds Yukon Gold potatoes peeled and quartered
- 4 tablespoons unsalted butter divided (½ stick)
- ¼ cup heavy cream room temperature
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large egg yolks room temperature
- Chopped fresh parsley optional, for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes. 2 pounds Yukon Gold potatoes
- Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.
- Add 2 tablespoons butter to the pot and mash the potatoes. 4 tablespoons unsalted butter
- Add in the cream, salt, pepper, and egg yolks, mashing and stirring until everything is incorporated. ¼ cup heavy cream, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 large egg yolks
- Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.
- Melt the remaining 2 tablespoons of butter and gently brush it onto the potatoes.
- Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot. Chopped fresh parsley
Video
Notes
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
