Duchess Potatoes Recipe (Extra Easy)

I’m all about simple and crazy easy recipes, but every once in a while, there’s nothing like cooking a fancy, classic dish (that’s still easy!). These duchess potatoes, “princess potatoes”, or in French “pommes duchesse” are exactly that and are perfect for everything from at-home soirees to holiday dinners and special occasions.

I personally love “double baked” potatoes, especially when they look so fancy but take so little effort. They’re really easy to make in advance and then bake right before serving, making them super good for hosting, which is a huge win in my book. It makes everyone think I spent hours making them, when I really didn’t!

How to Make French-Style Duchess Potatoes

Duchess potatoes are creamy, full of flavor, and perfectly crispy on top. Despite their fancy appearance, they’re actually quite an easy side dish to pull together!

• Prepare the potatoes: Peel, chop, and boil the potatoes in a large pot over medium heat until they are fork-tender.
• Mash the potatoes: Drain the potatoes and mash them in a bowl until perfectly smooth. Use a mixer, potato masher, or potato ricer.
• Season the potatoes: Stir in the butter, kosher salt, and heavy cream into the mashed potatoes. Optionally, add in a little freshly cracked black pepper.
• Add in the egg yolks: Whisk the egg yolks separately, then add them into the potatoes slowly, mixing constantly.
• Pipe the potatoes: Stuff the mashed potatoes into a pastry/piping bag and pipe the potatoes onto a lined baking sheet, leaving space between each mound.
• Melt the butter: Melt a couple of tablespoons of butter and gently brush the tops of the potatoes.
• Bake the potatoes: Bake the potatoes at 425°F for 15-20 minutes or until the tops are golden brown. Enjoy!

Tips for the Most Elegant Duchess Potatoes

Duchess potatoes are basically piped mashed potatoes. They’re really easy, but even easy things sometimes benefit from a few tips.

• Use Yukon gold potatoes: Yukon gold potatoes are the best for duchess potatoes. They are creamy, buttery, and naturally a little sweet! In a pinch, you can use russet potatoes, but the outcome will be a little more starchy.
• Avoid overcooking: Take the potatoes out on the water as soon as they are fork-tender. If overcooked for too long, the potatoes become gummy.
• Enlist the help of a potato ricer: A potato ricer helps get perfect, lump-free mashed potatoes. If there are any lumps or pieces, they will get stuck as you pipe the potatoes, so make sure to mash well. A hand mixer is a good alternative if you don’t have a ricer.
• Make sure to use egg yolks: Egg yolks are vital for the potatoes to keep their shape. Don’t omit the egg yolks or the piped potatoes will spread as they bake.
• Avoid cooking the egg yolk: Avoid cooking the egg yolk too fast, by letting the potatoes cool a bit before adding in the egg. Stir constantly when you add in the egg mixture slowly.
• Use a 3/4-inch large star tip for your piping bag: This is vital for a fancy looking side! To get those perfectly pretty tops, use a 3/4-inch large star tip such as the Wilton 1M tip. It’s the best size and gives such a nice presentation.
• Pipe onto a lined baking sheet: Prevent the potatoes from sticking to the pan by piping them onto a baking dish lined with parchment paper. It also makes clean-up so much easier!
• Add a little flair (optional): Some people like to add a pinch of nutmeg or top the potatoes with fresh herbs like parsley, thyme, and rosemary for a little extra pizzaz.

Storing & Reheating Princess Potatoes

While it is best to enjoy this duchess potato recipe right away, the leftovers can be stored a few different ways if needed.

• Refrigerator: To keep the potatoes for three days, store them in an airtight container in the fridge. This keeps them from turning stale and drying out in the cold air.
• Freezer: Freeze the duchess potatoes for up to three months. Once they’re fully cooled on the baking sheet, pop the whole sheet into the freezer. When the potatoes are completely frozen, transfer them to a freezer-safe plastic storage bag.
• Reheating: To reheat the potatoes, pop them back in the oven or an air fryer at 350°F for at least five minutes. Watch them carefully so they don’t burn – you only want them to warm through!

More Easy Potato Recipes

• Garlic Mashed Potatoes – Mashed potatoes with a deluxe, garlicky twist
• Ranch Roasted Potatoes – Zesty, 3-ingredient roasted potatoes
• New Potatoes with Bacon & Herbs – Whole baby potatoes with dill and salty bacon
• Scalloped Potatoes – Cheesy, creamy perfection

Recipe

The Best Duchess Potatoes Recipe

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Servings

6 servings

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Recipe contributed by: Natalya Drozhzhin

This duchess potato recipe creates the classic French piped potatoes that are as fancy as royalty. They're elegant and irresistibly tasty. Bon appetit!

Ingredients

• 2 lbs potatoes Yukon Gold
• 3 tbsp unsalted butter
• 1 tsp salt adjust to taste
• 1/3 cup heavy whipping cream
• 4 egg yolks
• 2 tbsp unsalted butter to brush the tops

US Units – Metric

Instructions

• Peel the potatoes and cut them into four pieces. Place them into a pot of boiling water and cook them until they are fork-tender.
  
• Drain the water from the potatoes. Mash the potatoes until they are perfectly smooth. Add butter, salt, and heavy whipping cream to the mashed potatoes. Mash again to combine. Whisk the egg yolks, then add them slowly into the potatoes, stirring constantly until combined.
  
• Place the mashed potatoes into a piping bag. Make sure there aren't any large pieces or lumps otherwise they will get stuck as you are piping. Pipe the potatoes onto a lined baking sheet, about 2-3 inches in size. Leave about an inch of space between each potato mound.
  
• Melt 2 tablespoons of butter and gently brush the tops of the potatoes with it.
  
• Bake the potatoes at 425°F for 15-20 minutes or until the tops are golden brown. Enjoy!
  

Nutrition Facts

The Best Duchess Potatoes Recipe

Amount Per Serving

Calories 167 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g50%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 170mg57%

Sodium 398mg17%

Potassium 29mg1%

Carbohydrates 1g0%

Sugar 0.5g1%

Protein 2g4%

Vitamin A 659IU13%

Vitamin C 0.1mg0%

Calcium 27mg3%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.