Saving Room for Dessert

Everyday Recipes - Delicious Travel

Home

41 Comments

Duchess Potatoes

This post may contain affiliate links. Please read my disclosure policy.

Duchess Potatoes ~ delicious mashed potatoes piped into swirls, drizzled with butter and baked to golden, puffy perfection.  So easy and pretty too! www.savingdessert.com #savingroomfordessert #potatoes #duchess #sidedish

Duchess Potatoes ~ pillowy soft mashed potatoes piped into swirls, drizzled with butter and baked to golden, puffy perfection.  So easy and pretty too!

Many years ago, when we lived in Tennessee, we often entertained and had little dinner parties on our porch with candles, wine, good friends and sparkly lights.  These lovely little spuds were often on the menu because they are so easy to make, and such fun to serve.  Everybody will think you went to a lot of trouble because the name Duchess Potatoes sounds so sophisticated.  Actually if you can use a piping bag and tip, and mash a potato, you can do this.

 

Duchess Potatoes ~ delicious mashed potatoes piped into swirls, drizzled with butter and baked to golden, puffy perfection.  So easy and pretty too! www.savingdessert.com #savingroomfordessert #potatoes #duchess #sidedish

Can’t you see these on your Thanksgiving table?

I love the light crust on the outside and the pillowy soft middle.  You can even make these ahead of time and pop them in the oven at the last minute.  You know you’re going to mash potatoes anyway so this is just one more simple step.

 

Duchess Potatoes ~ delicious mashed potatoes piped into swirls, drizzled with butter and baked to golden, puffy perfection.  So easy and pretty too! www.savingdessert.com #savingroomfordessert #potatoes #duchess #sidedish

Be sure to show restraint when adding milk and butter.

They may look creamy when you pipe them on the baking sheet, but they’ll spread into a blob if the mixture is too thin, trust me.  So err on the drier side and you’ll be fine.  I like to spice them up a bit with a dash of cayenne or smoked paprika then bake in a hot oven for 15 minutes and serve on pretty dishes for a lovely presentation.

 

Duchess Potatoes ~ delicious mashed potatoes piped into swirls, drizzled with butter and baked to golden, puffy perfection.  So easy and pretty too! www.savingdessert.com #savingroomfordessert #potatoes #duchess #sidedish

 

Thanks for PINNING!

Swirly Duchess potatoes on a plate

Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

PRINT THE RECIPE!

Print
Duchess Potatoes
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Pillowy soft potatoes piped into rosettes then baked until the bottom is crispy and the the edges are lightly browned.
Course: Side Dish, Vegetable
Servings: 20 rosettes or 10 servings
Author: Tricia
Ingredients
  • 2 ¼ to 2 ½ lbs. baking potatoes, peeled and quartered (about 7 medium/large potatoes)
  • 3 tablespoons unsalted butter
  • 2 tablespoons milk
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper, white pepper is good if you have it
  • 2 large egg yolks
  • ¼ teaspoon cayenne, optional
  • 3 tablespoons unsalted butter, melted for garnish
  • Paprika or cayenne for garnish
Instructions
  1. Place the peeled potatoes in a large soup pot and cover with water. Heat on high and cook in boiling water for about 15 minutes, or until fork tender. Drain the potatoes really well the add back to the pot. Mash the potatoes by hand until smooth.
  2. In a small measuring cup, microwave the milk and 3 tablespoons butter for about 1 minute. Add the milk to the mashed potatoes along with the salt and pepper and cayenne if using.
  3. Continue to mash until well blended and smooth. Allow the potatoes to cool about 10 minutes then add the egg yolks.
  4. Preheat oven to 400 degrees.
  5. Scoop the mixture into a piping bag fitted with a large star tip. Pipe rosettes about 2 inches in diameter on a parchment lined baking sheet.
  6. Drizzle with melted butter and sprinkle with paprika or a little cayenne if using.
  7. Bake for 15 minutes or until lightly browned around the edges. Allow the potatoes to rest on the pan for a few minutes then serve. The inside will be very hot and fluffy.
Recipe Notes
  • Make ahead by piping rosettes on a parchment lined baking sheet, then gently cover and chill until ready to bake. Allow the potatoes to rest at room temperature about 30 minutes before baking.
  • Don't add too much milk or butter, soft potatoes will spread.
  • Resist the urge to make them too tall, they tend to fall over and/or compress into a blob.
  • For light and fluffy potatoes be sure to drain the potatoes and mash by hand, do not use a mixer as your potatoes will be gummy.

Here are a few more delicious sides dishes perfect for entertaining!

I’m off to find a turkey!  Thanks so much for stopping by.   Have a lovely weekend!

Tricia

SaveSaveSaveSaveSaveSave

SaveSave

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Cheesy Corn Casserole with JalapeñosBoozy Cranberry SauceSweet Potato Soufflé in Orange CupsWild Rice and Mushroom PilafEasy Spanish Rice Recipe
Previous Post:
Next Post:

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

41 Comments

  13. Monique says

    Many years ago I loved to entertain..and many many yrs ago I took a little cooking class.. because I had no clue..of anything..so I think I had both daughters and was ..24..and took this class at a high school..

    ..the cooking teacher was French from France..and taught us these..

    I cannot tell you how often they were served..and it has been years..so thank you for this fresh reminder..and yours are very regal:)

    reply to this comment >

  17. Monica says

    Tricia, that is one gorgeous plate of potatoes! You really managed to make humble potatoes classy and elegant – it’s really beautiful. I am very tempted to try this but I’m definitely worried about mine turning out squat and spreading. I tend to pipe things too large, all the time! I was about to ask if you use an open or closed star tip but read you used the Wilton 1M. I have that! Thanks for the inspiration!

    reply to this comment >
shares