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Elevate mashed potatoes to these stunning Duchess Potatoes for the holidays. Buttery creamy inside with a slight crunch on the outside.
Why You Should Try This Recipe
This recipe adds all the “WOW” factors you need for the holiday season. Make them instead of traditional mashed potatoes and you will be an instant hero.
They are pillowy clouds of mashed potatoes that are the prettiest mashed potatoes you’ll ever make.
The mashed potatoes can be made a day in advance so they are ready to pipe and bake.
They are perfect for the holiday season or when you want to impress your family and friends.
Ingredients
- Russet potatoes
- Egg yolk
- Butter
- Finely grated parmesan cheese
- Heavy whipping cream
- Salt and Pepper
Let’s Make Duchess Potatoes
- Preheat oven to 400°.
- Line a large baking sheet with parchment paper or a non-stick baking mat.
- Melt the butter in the microwave and set aside to cool while the potatoes boil.
- Peel and rough dice potatoes.
- Add them to a large pot of water and boil, uncovered, on the stovetop for 10-15 minutes, until fork tender.
- Drain the water and place the potatoes back into the same cooking pot.
- Drizzle in 3 tbsp of the melted butter (saving 1 tbsp for brushing the tops of the potatoes before baking).
- Add the heavy cream and mash the potatoes until smooth.
- Fold in the parmesan, egg yolk, salt, and pepper.
- Place the mashed potatoes into a piping bag with a star tip and pipe the potatoes in a circular motion to create small domes.
- Bake for 20-23 minutes or until they start to brown on the edges and top.
- Remove from oven and let them sit for 5 minutes before transferring to a serving platter.
Potato Piping Tips
- To pipe the potatoes, start with a small circle.
- Continue around the edges of the small circle about 4-5 times, working upward to create a dome.
- If you prefer, you can also make small appetizer-sized bites by just piping a small circle. Cut the baking time on the smaller size by 5 minutes.
Krazy Kitchen Mom Tips
- Let potatoes sit for about 15 minutes before adding them to the piping bag so they are not too hot to handle.
- Make this recipe in advance by making mashed potatoes a day before and storing them in an airtight container in the refrigerator. Let them sit at room temperature for 30 minutes before piping and baking.
- I recommend using russet potatoes for this recipe. Do not substitute other types of potatoes.
Duchess Potatoes
Elevate mashed potatoes to these stunning Duchess Potatoes for the holidays. Buttery creamy inside with a slight crunch on the outside.
Ingredients
- 3 large russet potatoes
- 1 egg yolk
- 4 tbsp butter
- 1/4 cup heavy whipping cream
- 1/4 cup finely grated parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°.
- Line a large baking sheet with parchment paper or a non-stick baking mat.
- Melt the butter in the microwave and set aside to cool while the potatoes boil.
- Peel and rough dice potatoes.
- Add them to a large pot of water and boil uncovered, on the stovetop for 10-15 minutes, until fork tender.
- Drain the water and place the potatoes back into the same cooking pot.
- Drizzle in 3 tbsp of the melted butter (saving 1 tbsp for brushing the tops of the potatoes before baking).
- Add the heavy cream and mash the potatoes until smooth.
- Fold in the parmesan and salt, and pepper.
- Place the mashed potatoes into a piping bag with a star tip and pipe the potatoes in a circular motion to create small domes.
- Bake for 20-23 minutes or until they just start to brown on the edges and top.
- Remove from oven and let them sit for 5 minutes before transferring to a serving platter.
Notes
Potato Piping Tips
- To pipe the potatoes, start with a small circle.
- Continue around the edges of the small circle about 4-5 times, working upward to create a dome.
- If you prefer, you can also make small appetizer-sized bites by just piping a small circle. Cut the baking time on the smaller size by 5 minutes.
- Let potatoes sit for about 15 minutes before adding them to the piping bag so they are not too hot to handle.
- Make this recipe ahead of time by making mashed potatoes a day before and storing them in an airtight container in the refrigerator. Let them sit at room temperature for 30 minutes before piping and baking.
- I recommend using russet potatoes for this recipe. Do not substitute other types of potatoes.
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