Duchess Potatoes
Duchess Potatoes

Mashed potatoes are great, but making duchess potatoes elevates dinnertime. Just a little more effort makes a delicious and beautiful presentation.

Duchess Potatoes. Welcome to old school fancy mashed potatoes!

Well, tell me. Who is the duchess these potatoes are named after?

What are duchess potatoes?

Duchess potatoes are a pretty classy way to serve mashed potatoes; They were squirted into decorative swirls, usually formed into individual portions, brushed with butter and browned in the oven.

Here’s the thing about duchess potatoes, they taste great!

I think it might have something to do with the butter. And the cream. And the way both the top and bottom are browned. They’re actually pretty addicting.

Preparing duchess potatoes is easier than it seems!

Usually the mention of “piping” is enough to make me run for the mountains. But making these pretty little potatoes isn’t so bad, provided you have a piping bag and a large star nozzle.

If not, you can pipe them into florets using the cut corner of a freezer bag. Or just skip the squirting and spread the mashed potatoes in a casserole dish, peaking the surface with the tines of a fork, and bake.


Check out this duchess potato recipe

Duchess Potatoes or Fries Duchesse?

Despite being of French origin, no one knows exactly where these potatoes got their fancy title from. The first known appearance of a Pommes Duchesse recipe was in La Nouvelle Cuisinière Bourgeoise, a Cookbook published in 1746. Back then, potatoes were illegal in France as they were believed to cause leprosy and death.

When they became legal again, pommes de terre (“potatoes” in French) were in vogue, and duchess potatoes were served to foreign dignitaries. So they spread to England and America. Pommes Duchesse are still served today in top restaurants around the world.

They look so fancy, but are relatively easy to make. Regardless of what you call your potatoes, any humble tubers can be enhanced if brushed with butter and browned!

Tips for squirting and browning the potatoes

  • For perfectly shaped potatoes, pipe first, then chill in the fridge for an hour or overnight, then brush on the butter and bake.
  • You can also brush the potatoes with egg yolk for extra browning.
  • Use a natural bristle brush over a silicone brush. Natural bristles hold the butter better.
  • Line your baking pan with parchment or a silicone baking sheet to prevent the potatoes from sticking to the bottom and to make cleaning easier.

5 dishes with duchess potatoes

  • prime rib
  • peppercorn steak
  • Glazed baked ham
  • Classic glazed carrots
  • Green beans with shallots and pancetta

From the editors of Simply Recipes

Duchess Potatoes

preparation time
10 mins

cooking time
45 minutes

total time
55 minutes

up to 6 servings

You can easily scale this recipe.

To prepare for a dinner party, simply prepare the mashed potatoes, squirt and chill. Before serving, place them in a 425°F oven for 20 minutes to brown them.


  • 2 lb potatoes (Yukon Gold work best), peeled and cut into chunks

  • Salt

  • 1/4 Cup heavy cream

  • 4 tablespoon unsalted butter, divided

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon black pepper

  • 3 big egg egg yolk


  1. Boil potatoes:

    Place potatoes in a medium to large (3 quart) saucepan and cover with a few inches of cold water. Add a few teaspoons of salt to the water. Bring to a simmer and cook until potatoes are tender, about 20 to 25 minutes.

  2. Melt butter, preheat oven:

    While the potatoes are cooking, melt 2 tablespoons butter and set aside. Brush the potatoes with this butter before they go into the oven.

    Preheat the oven to 425°.

  3. Drain potatoes and let steam evaporate:

    When the potatoes are done, drain in a colander. Put the potatoes back in the pot and heat over low heat. Let them let off steam for about a minute.

  4. Mash and season the potatoes:

    Add 2 tablespoons butter and mash the potatoes until the butter is incorporated. Add the nutmeg, black pepper and whipping cream and continue to mash the potatoes.

    Once everything is incorporated, season with salt to taste. Then add the egg yolks.

    Continue blending until the mixture is smooth. Don’t over-mash or your potatoes will get a sticky consistency.

  5. Squirt the potatoes:

    Using a piping bag with a large star tip, pipe the potatoes onto a baking sheet. Alternatively, you can simply fill a casserole dish with the mashed potatoes and create many peaks on the surface with a fork.

    The swirled edges of star piping bag shapes (or the tops of mashed potatoes in a casserole dish) will brown nicely in the oven. The browned parts taste great, so make sure to maximize them.

    Whether you’re making spritz portions or a casserole, brush the potatoes with the melted butter.

  6. Bake:

    Bake in the oven at 425°F until nicely browned, about 20 minutes. Serve hot, fresh from the oven.

No time for piping? Just put the potatoes in a casserole dish.

nutritional information (per serving)
288 calories
15g Fat
33g carbohydrates
8g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!