5 from 24 votes
Duchess Potatoes
Duchess Potatoes are smooth mashed russet potatoes enriched with egg yolks, butter, cream, and Swiss cheese, piped into decorative swirls and baked until lightly golden. The nutmeg and seasoning add depth, while the piping creates elegant individual mounds with a tender, creamy interior and slight crust outside. This recipe yields about 24 pieces, ideal for serving as a refined side dish or elegant appetizer at gatherings and dinners.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
8
servings
Calories:
280 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 2 1/2 pounds russet potato peeled, cut into 1 1/2 inch pieces (see note 1
- salt freshly ground
- black pepper freshly ground
- 6 large egg at room temperature (see note 2, yolk
- 6 tablespoons butter cut into 8 pieces, at room temperature
- 1/4 cup heavy cream at room temperature
- 1/8 teaspoon ground nutmeg
- 1/2 cup swiss cheese finely grated (1 ounce, see note 3)
- parsley for garnish, optional, freshly minced
Instructions
- Adjust oven racks to the upper middle and lower middle positions and preheat oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper.
- In a Dutch oven or large stockpot, add potatoes and 1 tablespoon salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Return potatoes to pot and mash until very smooth. Using a rubber spatula, fold in egg yolks one at a time, making sure each yolk is completely incorporated before adding the next.
- Stir in the butter, cream, nutmeg, and salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper) until 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 longer. Garnish with minced fresh parsley if desired.
Cup of Yum
Notes
- Use russet potatoes for their high starch content and dry texture, ideal for smooth mashing.
- Cut potatoes into even pieces before cooking to ensure uniform doneness.
- Reserve egg whites for other recipes like meringues or cakes.
- Swiss cheese can be substituted with Parmesan, Gruyère, or sharp cheddar based on preference.
- The recipe yields about 24 Duchess potatoes, enough for 8 servings with 3 pieces each.
- Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven for crispiness.
- For freezing, pipe potatoes on a baking sheet, freeze until firm, then transfer to a sealed container; bake frozen following recipe instructions.
Nutrition Information
Serving
3mounds
Calories
280kcal
(14%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
155mg
(52%)
Sodium
128mg
(5%)
Potassium
620mg
(13%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
725IU
(15%)
Vitamin C
8mg
(9%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 280
% Daily Value*
| Serving | 3mounds | |
| Calories | 280kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 155mg | 52% |
| Sodium | 128mg | 5% |
| Potassium | 620mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.