Duchess Potatoes

Duchess Potatoes are an elegant French side dish made from buttery, cheesy mashed potatoes piped into decorative swirls and baked until golden. Crisp on the outside and luxuriously creamy inside, they elevate any meal with their restaurant-worthy presentation and comforting flavor.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 12 pieces

Course: Side Dish

Cuisine: French

Ingredients Method Notes

Ingredients

For the Potato Base

2 lb russet potatoes peeled and quartered
Salt and freshly ground black pepper to taste
1/2 cup unsalted butter, chilled and cubed
2/3 cup grated Comté or Gruyère cheese packed
1 pinch freshly grated nutmeg

For Shaping & Baking

1 large egg
1 egg yolk
1/4 cup unsalted butter, melted for brushing and preparing the baking sheet

Method

Peel and quarter the potatoes, place them in a saucepan, cover with cold water, and salt generously. Boil until very tender, drain well, and let sit 1–2 minutes to dry.
Pass the potatoes through a ricer or food mill back into the pot. Heat over medium-low for 1 minute to evaporate moisture. Add the cubed butter gradually, mixing until smooth, then add the cheese and stir until melted.
Remove from heat. Season with salt, pepper, and nutmeg. Stir in the beaten egg and yolk until fully incorporated.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and brush lightly with melted butter.
Transfer the potato mixture to a piping bag fitted with a 1/2-inch star tip. Pipe 12 swirled rosettes onto the baking sheet.
Brush the tops gently with melted butter and bake for 15 minutes, or until lightly golden and crisp on the edges.
Serve immediately while the centers are warm and creamy.

Notes

Russet potatoes provide the fluffiest texture, but Yukon Golds can be used for a richer flavor. Drying the potatoes after boiling is essential for proper piping. Add garlic, herbs, or smoked paprika for variations.