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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!
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.
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.
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.
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PRINT THE RECIPE!
- 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
- 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 degrees.
- 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.
- 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!
- Orange-Ginger-Chilie-Glazed Carrots
- Sweet Potato Soufflé in Orange Cups with Cinnamon Pecans
- Roasted Sweet Potato Stacks ~ from RecipeTin Eats
- Orange and Pecans Sweet Potato Casserole ~ from Diethood
I’m off to find a turkey! Thanks so much for stopping by. Have a lovely weekend!