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Duchess Potatoes

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

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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

 

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Swirly Duchess potatoes on a plate

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Duchess Potatoes

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 20 rosettes or 10 servings
Course: Side Dish
Author: Tricia
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5 from 1 vote
Pillowy soft potatoes piped into rosettes then baked until the bottom is crispy and the the edges are lightly browned.

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

  • 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.
  • 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.
  • Continue to mash until well blended and smooth. Allow the potatoes to cool about 10 minutes then add the egg yolks.
  • Preheat oven to 400°F.
  • 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.
  • Drizzle with melted butter and sprinkle with paprika or a little cayenne if using.
  • 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 62kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 218mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.5mg

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

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41 Comments

  1. Judi

    THe rotators are impossible to pipe unless they are perfectly smooth. I use a potato rice to achieve the smoothness necessary topipe them.

    Reply

  8. Terry Covington

    Love that you have been revisiting some classic recipes. I haven’t had these for years, and it was a nice reminder, and perfect timing for the holidays. Thanks!

    Reply

    • Tricia Buice

      Hey Gerlinde – my Mom made mashed potato patties with a little onion and formed them into patties. She dredged them in flour, then egg, then flour again and fried them in a skillet. Love those!

      Reply

  13. Monique

    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

    • Tricia Buice

      Since the potatoes are already cooked, you may be able to freeze them but I think refrigeration for a few hours is probably the best idea if possible. Thanks for stopping by Lorinda!

      Reply

  17. Monica

    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

    • Tricia Buice

      Hey Sue – come on over we’ll save you a seat! I used a large Wilton No. 1M tip and I’m pretty sure I bent the tips in just a bit to get them closer together. Thanks so much for your kind words 🙂 Happy Thanksgiving!

      Reply

  21. Chris

    Tricia, these are just too pretty for words! I love mashed potatoes but this makes them so special. I especially love that they can be made ahead. Pinning, I know I will need this recipe!

    Reply

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