The Best duch*ess Potatoes Recipe (2024)

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These duch*ess potatoes are a French classic of piped, pureed potatoes seasoned perfectly and baked until golden brown. A true dish of class & hospitality!

The Best duch*ess Potatoes Recipe (1)

Every once in a while, there’s nothing like cooking a classy and classic dish. These duch*ess potatoes are just that and are perfect for everything from at-home soirees to Christmas dinner or your Thanksgiving feast. Creamy, full of flavor, and perfectly crispy on top, they are good to the last drop.

What are duch*ess Potatoes?

duch*ess potatoes, or pommes de terre duch*esse, is a classic French potato dish of pureed mashed potatoes that are piped into pretty mounds and baked until golden brown. The standard ingredients for all great duch*ess potatoes include potatoes (of course!), heavy cream, unsalted butter, egg yolks, and salt. That said, some folks like to add a pinch of nutmeg or top them with fresh herbs like parsley, thyme, and rosemary.

How to Make French-Style duch*ess Potatoes

Despite their fancy appearance, duch*ess potatoes are actually quite an easy side dish to pull together.

  • Prepare Your Potatoes: Clean, 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 smooth with a mixer, potato masher or potato ricer.
  • Season the Potatoes: Stir in the butter, kosher salt, and heavy whipping cream into the mashed potatoes. Optionally, add in a little freshly cracked black pepper.
  • Add in the Egg Yolks: Whisk the large egg yolks in slowly.
  • Pipe the Potatoes: Stuff the mashed potatoes into a piping bag and pipe the potatoes onto a lined baking, 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!
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5 Tips for the Most Elegant duch*ess Potatoes

Making duch*ess potatoes requires a little technique and know-how. To nail it on your first try, follow these 5 pointers and you’ll be golden.

  • Opt for Yukon gold potatoes. Yukon gold potatoes are the best for duch*ess 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.
  • Enlist the help of a potato ricer. A potato ricer will help you get perfect, lump-free mashed potatoes. If there are any lumps or pieces, they will get stuck as you are piping the potatoes, so make sure to mash well.
  • Don’t skip the egg yolks. The egg yolks bind the potatoes and help keep their pretty shape after you pipe them. Don’t omit the egg yolks or your piped potatoes will spread as they bake.
  • Avoid cooking the egg yolk. To avoid cooking egg yolk, give the potatoes a bit of time to cool down before adding them, and whisk them constantly as you add in egg yolks slowly.
  • Use a 3/4-inch large star tip for your piping bag. 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 will give you such a nice presentation.
  • Pipe onto a lined baking sheet. To prevent the potatoes from sticking to the pan, pipe them onto a baking dish lined with parchment paper. This will also make clean-up so much easier!
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Serving Suggestions

A dish as fancy as duch*ess potatoes deserves a fancy main dish. Serve them alongside an elegant protein like leg of lamb, beef tenderloin, or roasted stuffed duck. When it comes to veggie side dishes, asparagus wrapped in prosciutto, sautéed mushrooms, and cheesy zucchini squash casserole immediately come to mind.

Storage Best Practices

While duch*ess potatoes are best eaten fresh out of the oven, you can store your leftovers a couple of different ways if need be.

  • Refrigerator: To keep the potatoes on hand for up to 3 days, store them in an airtight container in the fridge. This will keep them from turning stale and drying out in the cold air.
  • Freezer: You can also freeze your duch*ess potatoes for up to 3 months. To do so, allow them to cool down completely on the baking sheet. Once the baking sheet is no longer hot, pop the entire sheet into the freezer. When the potatoes are completely frozen, transfer them to a freezer-safe plastic storage bag.

Reheating Tip: To reheat your potatoes, pop them back in the oven or an air fryer if you have one. Watch them carefully so they don’t burn – you only want them to warm through!


Why are they called duch*ess potatoes?

While no one knows exactly how or why duch*ess potatoes got their name, there is some folklore around the origin. Rumor has it that they were made when a British duch*ess visited France on a diplomatic trip and was served duch*ess potatoes as a show of hospitality. Thus, duch*ess potatoes were born.

Why do you add egg yolks to duch*ess potatoes?

You add egg yolks to duch*ess potatoes for a few reasons. The main reason is to help the piped potatoes keep their shape as they bake. Additionally, the eggs yolks add a wonderful creaminess to the potatoes and a rich, yellow color that makes for beautiful presentation.

How do you pipe duch*ess potatoes?

The best way to pipe duch*ess potatoes is with a typical piping bag. To get those perfect, scalloped tops, you’ll want to use a 3/4-inch piping tip.

Can you make duch*ess potatoes the day before?

It’s typically not a good idea to make duch*ess potatoes the day before. If you’d like to prep ahead, you can whip up the potato mixture the day before and pipe and bake them the next day. Part of their appeal is the crispy, fresh-out-of-oven crust that forms on top.

How do you keep your duch*ess potatoes from getting gummy?

You keep your duch*ess potatoes from getting gummy by avoiding overcooking the potatoes. The longer they boil in the water after they are fork-tender, the more gummy and gritty the potatoes get.

More Tasty Potato Recipes

  • Oven-Roasted Potatoes – 3-ingredient roasted potatoes
  • Garlic Mashed Potatoes – Mashed potatoes with a deluxe, garlicky twist
  • Parmesan Crusted Potatoes – The cheesy, crispy potato side dish your dinner needs
  • Ranch Roasted Potatoes – Zesty, 3-ingredient roasted potatoes
  • – Whole baby potatoes with dill and salty bacon
  • Creamy Mashed Potatoes – Classic mashed potatoes
  • Scalloped Potatoes – Cheesy, creamy perfection


The Best duch*ess Potatoes Recipe (7)

The Best duch*ess Potatoes Recipe

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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

Looking for a side dish that’s just as fancy as your main? These duch*ess potatoes are so elegant, but most of all they are irresistibly tasty. Bon appetit!


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

US UnitsMetric


  • Clean your 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 them until they are perfectly smooth. Add butter, salt, and heavy whipping cream to the mashed potatoes. Mash to combine. Whisk the egg yolks. 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 duch*ess 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.

The Best duch*ess Potatoes Recipe (2024)


What is the distinctive ingredient used to make duch*ess potatoes? ›

Egg yolks — egg yolks are a key ingredient in duch*ess potatoes as they prevent them from collapsing. Save the egg whites to whip up some meringue cookies or a classic gin fizz co*cktail!

What is the best piping nozzle for duch*ess potatoes? ›

Add the egg yolks and stir again, until combined. Scoop the mashed potato into a piping bag with a large star tip (I use the Wilton 1M star tip).

What kind of potato is most often used for duch*esse potatoes? ›

What Kind of Potato is Most Often Used for duch*ess Potatoes? You want to use a starchy potato such as Yukon Gold or Russet. We prefer to use Russet potatoes. They not only taste great, but they also make a perfectly creamy mashed potato.

Why do my duch*ess potatoes collapse? ›

I love butter and cream more than someone should, but if you add too much, your duch*ess potatoes will collapse, and lose their shape, with some of that fat separating and leaking out anyway. So, if you're craving Joël Robuchon's pommes purée, this might method may not be for you.

What potato makes the best? ›

Here's a quick reference on which types of potatoes are ideal for which type of cooking technique:
  • Baking: Russet, long white, Peruvian.
  • Boiled: New potatoes, round red, white.
  • Fried: Russets and white.
  • Roasted: New potatoes, russets, Peruvian, long whites.
  • Mashed: Russets, long white, yellow.
Feb 2, 2023

What are the quality points of duch*ess potatoes? ›

They are lighter in texture than potato puree and go great with anything saucy. But like almost all potato side dishes of German cuisine, they require some effort to make. Nevertheless, they taste so much better than any plain boiled potato will ever do.

What are the best potatoes for lashing? ›

Choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash.

What is the most popular piping nozzle? ›

Wilton 1M: Wilton 1M is a classic piping tip and the buttercream rose is a staple decoration. Start in the center and, using medium pressure, pipe a flat swirl.

What is the easiest piping nozzle? ›

Here are my go-to types of piping tips for beginners:
  • Wilton 1M Open Star Tip.
  • Wilton 199 Open Star Tip.
  • Wilton 12 Round Tip.
  • Wilton Tip 21 Open Star Tip.
  • Wilton Tip 5 Round Tip.
  • Ateco 846 Closed Star Tip.
  • Ateco 808 Round Tip.
May 22, 2023

Can you put raw eggs in mashed potatoes? ›

So, I just stir in a raw egg after mashing, taste, and adjust seasonings. If the idea of the egg not being fully cooked freaks you out, you can heat these for an extra few minutes after stirring in the egg. It won't hurt the potatoes at all.

What potatoes does Ina Garten use for mashed potatoes? ›

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.

What potatoes do chefs use? ›

Round White AKA Chef Potatoes

B is the most common in foodservice. B and C are usually served whole; these are more expensive per pound than A's, but the serving cost per plate is less.

What to do when potato plants fall over? ›

Staking isn't just for tomatoes. Potato plants benefit from a bit of backup too. Use stakes or cages to keep them upright, especially as they grow taller and start to produce.

Where did duch*ess potatoes originate? ›

Originating from France, the first known recipe for duch*ess potatoes was published sometime in the mid 1700s. Interestingly, according to Simply Recipes, “around that time, potatoes were illegal in France, since they were believed to cause leprosy and death.

Where do duch*ess potatoes come from? ›

duch*ess potatoes are classic old-school French cuisine: riced boiled potatoes, mounted with egg yolks and butter, and seasoned with nutmeg.

Where are duch*ess potatoes from? ›

They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and nutmeg. They are a classic item of French cuisine, and are found in historic French cookbooks.

Which of the following pieces of equipment is used to prepare duch*ess potatoes? ›

Directions. 1Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface. 2Remove the potatoes from the oven and process potatoes through a ricer or food mill.

What make are floury potatoes? ›

Popular varieties of floury potato include King Edward and Maris Piper.

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