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The Best Duchess Potatoes: Creamy Inside, Crispy Piped Edges

A stack of perfectly golden and crispy duchess potatoes piled high on a light plate.
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Learn how to make Duchess Potatoes, an elegant potato side dish that looks fancy but uses simple mashed potato techniques. You get creamy centers and golden, crispy edges every time.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Place the peeled and quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are very tender, about 15 to 20 minutes.
  3. Drain the potatoes completely. Return them to the hot, empty pot over low heat for one minute, shaking gently to dry them out slightly. This step helps prevent watery potatoes.
  4. Remove the pot from the heat. Add the milk and butter to the potatoes. Mash until smooth.
  5. In a small bowl, whisk together the two egg yolks, salt, pepper, and nutmeg. Add this mixture to the mashed potatoes and mix until just combined. Do not overmix. The mixture should be thick enough to hold its shape.
  6. Transfer the potato mixture to a large piping bag fitted with a large star tip (like a Wilton 1M).
  7. Pipe swirls or rosettes onto the prepared baking sheet. You can also use a spoon to drop mounds and then use a fork to create ridges for a simpler look.
  8. Brush the tops of the piped potatoes lightly with the beaten egg wash. This helps them brown nicely.
  9. Bake for 20 to 25 minutes, or until the edges are golden brown and crispy. Serve immediately.

Notes

  • For a make-ahead option, pipe the potatoes onto the sheet, cover them, and refrigerate for up to 24 hours. Add 5 extra minutes to the baking time if baking directly from the refrigerator.
  • If you do not have a piping bag, you can place the mixture in a large zip-top bag, snip off a corner, and pipe that way.
  • For Garlic Parmesan Duchess Potatoes, add 1/4 cup grated Parmesan cheese and 1 clove of minced garlic to the mashed potato mixture before adding the egg yolks.

Nutrition

Find it online: https://yumdrizzle.com/duchess-potatoes-creamy-crispy-piped-swirls/