How to make Duchess Potatoes

Published on August 20th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Duchess Potatoes with fresh eggs parsley and potatoes on the side

Potatoes, quickly the most popular comfort food known to man because no matter how it is prepared. Eating them brings immense joy. Duchess Potatoes are precisely the kind of comforting creamy and savory mashed potato dish that makes one sigh with mouth-watering desire. They are called Duchess Potatoes is unknown, but they are a French mashed potato dish that may or may not have been made for an English Duchess on a visit to France. Some in the culinary world also surmise that the name comes from the artistic way they are prepared, resembling ruffled fabric worn by royal ladies. Whatever the reason they were named, we can all agree that they both look and taste divine. So if you are looking for a way to elevate your mashed potatoes to regal levels, try our recipe for Duchess Potatoes.

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Time & Serves

Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Serves
8

Ingredients

Mashed Potatoes
  • 1 kg Potatoes

  • 1/2 cup New Zealand Cheddar Cheese finely grated

  • 1 tablespoon Green Seasoning 

  • 1 clove Garlic minced

  • 1/4 cup Evaporated Milk

  • 1/4 cup Unsalted Butter

  • 1/4 teaspoon Nutmeg fresh grated

  • 2 Egg Yolks

  • Salt & Black Pepper to taste

Egg Wash
  • 3 tablespoons Evaporated Milk

  • 1 Egg Yolk

Instructions

Mashed Potatoes

Peel, wash, rinse and cut the potatoes into bite-sized pieces.

Place them into a large stock pot with water and boil for 10 minutes or until they are fork tender.

Once cooked, remove the heat and strain away from the cooking water before placing the potatoes into a large bowl.

Add the cheese, green seasoning, garlic, milk, butter, nutmeg, and two egg yolks to the mixture. Using a potato masher to smooth and mix all the ingredients thoroughly.

Add salt and black pepper to taste.

Piping Bag Method

Prepare your baking dish, tray, or sheet by lightly coating the top surface with butter or parchment paper.

Using a piping bag, set-up with a decorative tip (French, Open Star, Closed Star, Drop Rose), scoop the mashed potato mixture into the bag, and twist off the end to seal.

Gently pipe the mashed potato in a spiraling circular motion to create dollops that resemble the frosted top of a cupcake.

Continue creating individual decorative mashed potato dollops until the potato mixture is done.

Place the tray of potato dollops into the freezer for 15-20 minutes to solidify.

Preheat the oven to 450 degrees 5 minutes before you remove the frozen potatoes from the freezer.

Whisk The egg yolk and evaporated milk together until smooth, and then lightly brush the mixture over the tops of the potato dollops.

Bake for 15-20 minutes, or when you see the tops turn a golden brown.

Remove from the oven and let cool before gently removing from the tray to serve.

Serve warm on their own or as a side dish with your meal.

Baking Dish Method

Prepare a baking dish by lightly coating the inside with butter.

Scoop the mashed potato mixture into the tray and create a decorative design on the surface using a spoon or fork.

Alternatively, you can place ¾ of the mixture into the dish, ¼ into a piping bag with a decorative tip, and pipe it onto the top of the ¾ mix to create a decorative lid.

Place the dish of potatoes into the freezer for 15-20 minutes to solidify.

Preheat the oven to 450 degrees 5 minutes before you remove the frozen potatoes from the freezer.

Whisk the egg yolk and evaporated milk together until smooth, and then lightly brush the mixture over the decorative top of the potato.

Bake for 15-20 minutes, or when you see the top turn a golden brown.

Remove from the oven and allow them to cool before cutting out squares and serving.

Serve warm on its own or as a side dish with your meal.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart