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Duchess Potatoes

Duchess Potatoes

Duchess potatoes are a side dish often served during the holiday season. Similar to mashed potatoes, piped into shapes using a pastry bag. They make for a very pretty side dish.
Course Side Dish
Cuisine American
Keyword duchess potatoes, mashed potatoes, side dish
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 18 potatoes


  • 5 lb Yukon gold potatoes
  • ½ cup butter salted, room temperature
  • ½ cup heavy whipping cream room temperature
  • 1 cup parmesan cheese - shredded + 3 tablespoons
  • teaspoons coarse sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 4 egg yolks


  • Preheat the oven to 425°F.
  • Prepare baking sheets with parchment paper and then lightly spray with cooking oil. Set aside.
  • Peel the potatoes and then cut them evenly so they’re all roughly the same size, but not too small.
  • Add the chopped potatoes to a large pot with cold water covering 2” above the potatoes.
  • Add the salt to the water and bring to a boil over medium heat. Reduce the heat to a rolling boil and cook for about 15-20 minutes, until the potatoes are tender.
  • Using a slotted spoon transfer the potatoes to the prepared baking sheet and place them in the oven for 10 minutes.
  • Once baked, transfer the potatoes to a large mixing bowl and mash with a potato masher.
  • Add 5 tablespoons of the butter, 1 cup of the parmesan, the black pepper and garlic powder. Use a stand mixer with the wire whip, whip the potatoes and other ingredients on a medium speed for about 5 minutes. Scrape down the sides intermittently.
  • Add the egg yolks, one at a time while the whip is moving on low speed. Once they’re completely mixed turn off the mixer.
  • Transfer a portion of the potatoes to a piping bag with a large star (or 4B) tip. You can use a glass to hold the bag while you fill it to help avoid any mess.
  • Pipe the potato mixture into nice spiral mounds, about 3” wide and 2” tall on a clean, parchment-lined baking sheet.
  • Place the baking sheet, uncovered, into the freezer for about 15-20 minutes.
  • Melt the remaining 3 tablespoons of butter.
  • Remove the baking sheet from the freezer. Brush the melted butter lightly over the potato swirls.
  • Sprinkle the remaining parmesan cheese over the tops.
  • Bake in the preheated oven for about 15-20 minutes, depending on your oven. Watch the potatoes close, you can remove them once they start to brown on the edges.
  • Serve immediately.