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Duchess Potatoes

Prep Time:

20 Miniutes

Cook Time:

40 Minutes





About the Recipe

Duchess Potatoes are a fancy piped potato side dish that must make an appearance at your next dinner party. Rich, creamy, and cheesy with just a subtle crisp, these elegant baked mashed potatoes are unlike anything else!


  • 2 1/2 pounds Yukon gold potatoes (peeled)

  • 6 Tablespoons butter (divided)

  • ¼ cup heavy cream

  • 1 cup shredded sharp cheddar cheese

  • 4 large egg yolks

  • Minced fresh parsley (for garnish (optional))

  • Salt and freshly ground black pepper (to taste)



1. Cut the potatoes into 1-inch cubes and place them in a large pot. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 15-20 minutes, until the potatoes fall apart easily when pierced with a fork. Drain well.

2. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

3. Add drained potatoes to a large mixing bowl along with the cream and 4 TBSP butter. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer).

4. Stir in the cheese until well combined. Season with salt & pepper, to taste.

5. Let cool slightly, then stir in the egg yolks.

6. At this point if the mixture is very thick you can add additional heavy cream, if needed.

7. Transfer the mashed potatoes to a pastry bag fitted with a large star tip. (You’ll need to work in batches.) Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.

8. Gently brush with the remaining 2 TBSP butter, melted.

9. Bake until golden brown, about 15-20 minutes. Serve immediately garnished with parsley, if desired.

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