I learned to make Duchess Potatoes years ago when I worked at a questionable banquet hall. The food was delicious, the ownership of the hall was what was questionable, These potatoes are a cross between mashed potatoes and double baked potatoes but MUCH easier to make than double baked potatoes. They look pretty and they are super fun to eat. Duchess Potatoes are also a great way to make something typical look super special without having to spend a lot of money. The full and printable recipe is below I will just share a couple of tips.
Piping Your Duchess Potatoes
I use a Pampered Chef cake decorating tool that I bought years ago. You can use a regular pastry bag to make these with a wide star tip. If you do not have either of these things you can put your potatoes in a ziploc bag, cut off the corner and pipe them that way onto the pan. They won’t have the same design as the ones you see here, but they will be pretty, puffy clouds of potatoes just the same. If you do not want to do either of these things, you can put all the potatoes in a baking dish, drizzle them with the butter and paprika and bake them in the oven the same way.
Mash It Up
I mash my potatoes by hand, but you can use a hand mixer. Just note that you are using the Yukon gold potatoes and if you over whip them, they can get gummy and paste like. This is why I use the hand masher. Just be sure that however you mash and whip them, that there are not large chunks of potatoes left that will get stuck in your piping bag.
I made these a few hours ahead of time and left them uncovered in the fridge until I was ready to bake. When I was ready to bake, I took them out. Let them sit for a few minutes to warm, then did the butter and paprika and baked them. I would think you would be able to make these a day ahead of time and put them in fridge to solidify a little, then loosely cover with foil to bake the next day. I have not tested this out but I am sure it would work.
- 6 medium sized Yukon Gold Potatoes
- 1 Cup of Heavy Cream
- 3 Egg Yolks
- 1 1/2 Sticks Of Butter
- Black Pepper
- Dried Parsley
- Non Stick Spray
- Peel and cut your potatoes into large chunks, add to a pot with water and a couple of tablespoons of salt and boil as if you are making mashed potatoes. When you can stick a fork in them and they are soft, they are done.
- Drain well and then return to the hot pot on the stove (burner off) and let the water evaporate off of them for a few minutes.
- In a small sauce pan add your heavy cream, one stick of butter, salt and pepper to taste, 2 table spoons of dried parsley and 1/2 teaspoon of nutmeg. Warm until butter is belted, don't let this boil. Stir often.
- Add this cream and butter to the potatoes and mash as you normally would, I use a hand masher, you can use your hand mixer or however you typically whip your potatoes. Just make sure there are no large chunks.
- Let the potatoes cool a bit and add the three egg yolks and fold them in until well combined.
- Cover a cookie sheet in foil and spray with non stick spray.
- Add your potatoes to a pastry bag with the largest star tip, I used my pampered chef cake decorating tool, you can also use a ziploc bag and just cut off a corner.
- Pipe the potatoes into mounds on the baking sheet. I place them about an inch apart.
- Melt the remaining 1/2 stick of butter and drizzle some butter on each potato mound. Sprinkle each one with paprika.
- Bake at 375 degrees for about 15 to 20 minutes. You will know they are done when the tips are golden brown.
*If you do not want to pipe the potatoes on a cookie sheet you can add the potatoes to a casserole dish and make peaks in the dish using a fork, drizzle with butter and paprika and bake the same way.