Duchess potatoes (pronounced “du-chess”) make an outstanding accompaniment to any holiday meal or buffet. They have the pillowy softness of a twice baked potato with a crunchy baked exterior from shapes you pipe right on the baking sheet.
But don’t let their ornate look fool you— these potatoes are as easy to prepare as they are elegant, and can be made well ahead of the party and frozen, to be baked as needed.
Need to make Duchess Potatoes for a crowd? Click and slide the number next to ‘servings’ on the recipe card below to match how many you’re feeding—the recipe does the math for you and adjusts the ingredients automatically— it’s that easy.
What are Duchess Potatoes?
Pommes de Terre Duchesse is a classic French potato preparation made with pureéd potatoes, egg yolks, butter, and sometimes cheese.
How far in advance can Duchess Potatoes be made? Can Duchess Potatoes be frozen?
To prepare beforehand, portion onto baking sheet. Freeze until hard, then transfer them to a sealed bag and freeze, up to 3 days. When ready to serve, bake according to the recipe.
Can a mixer be used to make Duchess Potatoes?
Some potato varietals get gluey if you use a mixer, but it can be done, if you’re careful not to over mix. I prefer using a potato ricer like this one for super fluffy results.
How can I make Duchess Potatoes without a piping bag?
What other cheeses can be used in Duchess Potatoes?
Try adding parmesan, gruyère, even sharp cheddar cheese.
Can herbs be added to duchess potatoes?
Mais oui! Try white pepper, dill, chives, or fresh thyme.
What can be made with extra egg whites?
With extra egg whites, you could easily make my recipe for Schaum Torte for dessert, or think spring with some Strawberry Cupcakes!
Save these Duchess Potatoes to your “Side Dishes” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Duchess Potatoes Recipe
- 2 1/2 pounds Russet potatoes peeled, cut into 1 1/2 inch pieces
- 6 large egg yolks room temperature
- 6 tablespoons butter cut into 8 pieces, room temperature
- 1/4 cup heavy cream room temperature
- 1 teaspoon kosher salt plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg freshly grated
- 1/2 cup (about 1 ounce) Swiss cheese finely grated
- Preheat oven to 400 degrees and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
- Place the potatoes in a large saucepan. Cover with 1 1/2 to 2 inches of cold water and salt generously. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until the potatoes can be easily pierced with a knife, about 15 minutes.
- Drain in a colander. Return the potatoes to the pot and mash with a potato masher until very smooth. (Alternatively, use a potato ricer.)
- While the potatoes are still warm, mix in the egg yolks 1 at a time using a wooden spoon or rubber spatula, making sure each yolk is completely incorporated before adding the next. Add the butter, cream, measured salt, pepper, and nutmeg and stir until the butter has melted and the mixture is smooth.
- Transfer to a large piping bag fitted with a 1/2-inch star piping tip and pipe 12 round mounds (2 1/2 inches wide by 2 inches tall) onto each prepared baking sheet, spacing them about 2 inches apart. Sprinkle with the cheese.
- Place both sheets in the oven and bake for 15 minutes. Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 minutes more.
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