This parmesan Duchess potatoes recipe is perfect for the holidays. They're light and buttery on the inside with crispy edges on the outside, definitely an elevated version of mashed potatoes. They look so fancy, and the secret is, they're so easy to do!
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What Are Duchess Potatoes?
They are originally from France and are known as Pommes de Terre Duchesse. Despite their fancy look and name, they're an upgraded recipe of mashed potatoes!
Adding a few special ingredients like heavy cream and egg yolks elevates the flavor. Piping them into small mountains with a big star piping tip and then baking them not only makes them look beautiful but creates crispy edges that contrast with the light and soft texture on the inside.
Why This Recipe Works
Why settle for the ordinary-looking mashed potato when you can serve these fancy-looking beauties? With this parmesan Duchess potatoes recipe, you'll get soft and creamy mashed potatoes with crispy buttery edges. Here's why we keep making them during special occasions to get easy compliments!
- They are easier to make than they look. This is one of the recipes that just an extra step of piping and baking, turns the ordinary mashed potato into a star! It's so easy that you'd wonder why you haven't made it like this before.
- Our secret is parmesan! Just a bit goes a long way. Your mashed Duchess potatoes will taste so creamy and delicious, that your happy guests won't know what hit them!
- Make them in advance. Yes! Pipe and chill these Duchess potatoes with cheese in the fridge. Brush them with some butter the next day and bake to serve them warm to your guests.
- Versatile. These parmesan Duchess potatoes go with everything! From our delicious Spanish oxtail stew to our beef rendang (yes!), and chicken rendang (yes yes!). They're amazing to soak up the flavorful gravies.
Ingredients For This Recipe
Potatoes - We love using Russet potatoes since they have more starch and less moisture. Perfect to get light and soft parmesan Duchess potatoes. Yukon works great also.
Heavy cream - A minimum of 35% fat content. Don't go light on this as then your Duchess potatoes won't taste as creamy. Whipping cream works also.
Egg yolks - Add richness and a touch of golden color to them. Remove the string-like part (chalazae) from the yolks.
⭐ See the recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
1. Boil the potatoes. Peel and cut the potatoes into chunks. Place them in a big pot filled with water and some salt. The water should taste ocean-salty (you'd not have to re-adjust the salt in the mashed potatoes later). Bring to a simmer and cook them for 20-30 minutes or until they're fork-tender. Drain them in a colander and leave them for 5 minutes to release the steam and dry out.
2. Mash the potatoes. We love using a potato ricer to get a smooth and light mashed potato texture. This way we're not working the potatoes too much, which will make them gummy. And it's also clump-free!
3. Mix all ingredients. Add in heavy cream, nutmeg, parmesan, butter, black pepper, and egg yolks. Mix well using a spatula, you'll get quite a stiff mixture. Don't over-mix it to prevent getting dense and gummy potatoes.
4. Pipe and chill. Place the mixture in a piping bag with a big start piping tip. Pipe small tall mountains on a baking tray lined with parchment paper. They tend to slightly flatten and spread in the oven, so this way they'll hold their shape nicely. Leave around 1 inch (2.5cm) of space between them. Chill in the fridge for a minimum of 1 hour for them to firm up. If you're baking them the next day, cover them loosely with a cling film after they've firmed up (1 hour), to prevent the edges from getting smushed.
5. Bake. Gently brush these parmesan Duchess potatoes with some melted butter. Bake at 440ºF(225ºC), on a lower ⅔ rack, for 20 minutes or until they're golden brown. Sprinkle some chopped parsley on top and serve hot! Such an easy Duchess potatoes recipe, right?
Recipe Expert Tips
- Release the steam before mashing the potatoes. This will dry them out and reduce the moisture, so the parmesan Duchess potatoes don't spread too much.
- Use a potato ricer. You'll get smooth and light mashed potatoes. Using a potato masher will risk getting clumpy mashed potatoes and gummy too since you'd have to work the potatoes. It's doable but it's not the best for this.
- Room temperature ingredients. They're easier to mix and they blend in with each other better.
- Don't over-mix. The secret to light and soft potatoes is mixing all the ingredients as little as possible. Over-mixing them will give you dense, and gummy texture. Not good!
- Pipe the mashed potatoes into tall little mountains. This way they'll hold their beautiful shape when you bake them since they tend to slightly flatten and spread.
- For perfectly-shaped Duchess potatoes. Chill the piped mashed potatoes in the fridge for a minimum of 1 to 24 hours. Brush them with some butter just before baking.
- Cover them loosely with cling film. Chill in the fridge uncovered for at least 1 hour for them to firm up a bit, before covering them loosely with a cling film. This will prevent the beautiful piped edges from getting smushed.
How To Store And Freeze
Store - These parmesan Duchess potatoes are best served warm (or piping hot!). You get amazing soft potatoes with crispy edges. If you have balance, keep them in an air-tight container in the fridge for up to 5 days. Reheat them in the oven at 350ºF(175ºC) for a few minutes.
Freeze - Place the piped mashed potatoes on a tray lined with parchment paper. Fast-freeze them for 1 hour. Once frozen solid, place them in an air-tight container and back in the freezer for up to 3 months. Brush with some butter, bake them frozen, without thawing, with a few minutes extra.
You can also do the same with baked ones. Freeze and then thaw in the fridge. Reheat them in the oven at 350ºF(175ºC) for a few minutes.
They are so versatile and are also amazing with Asian dishes especially the ones with sauce like our baked lemongrass chicken. Don't knock it till you tried it!
Recipe FAQs
Yes. 1) Use any sturdy bag (like a Ziploc bag) and place the star piping tip inside it. Cut off one point and pipe away. 2) Turn it into a casserole. Spread the mixture in a buttered pan and lightly scratch the top with a fork. This will create a rough surface that'll get crispy in the oven.
Definitely! 1) Make it 1 day ahead. Pipe and keep in the fridge. Brush with butter and bake. 2) Freeze. Follow the recipe instructions until you pipe the mixture. Fast-freeze for 1 hour in the freezer. Put them in an air-tight container and back in the freezer. Then follow the instructions to bake, with a few minutes extra baking time. No need to thaw them.
Recipes To Serve With Duchess Potatoes
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📖 Recipe
Parmesan Duchess Potatoes
Equipment
Ingredients
- 2 lb (1 kg) potato
- 1 tablespoon coarse salt
- ½ cup (30) grated parmesan
- ⅓ cup (80 ml) heavy cream , room temperature
- 2 tablespoon (30 g) butter cut into small cubes, softened
- ¼ teaspoon nutmeg
- 2 large egg yolks , room temperature
- black pepper to taste
Instructions
Prepare The Potatoes
- Peel and cut the potatoes into chunks. Place them in a big pot filled with water and some salt. The water should taste ocean-salty (you'd not have to re-adjust the salt in the mashed potatoes later).
- Bring to a simmer and cook them for 20-30 minutes or until they're fork-tender. Drain them in a colander and leave them for 5 minutes to release the steam and for them to dry out.
- We love using a potato ricer to get a smooth and light mashed potato texture. This way we're not working the potatoes too much, which will make them gummy. And it's also clump-free!
- Add in heavy cream, nutmeg, parmesan, butter, black pepper, and egg yolks. Mix well using a spatula, you'll get quite a stiff mixture. Don't over-mix it to prevent getting dense and gummy potatoes.
Pipe And Chill
- Place the mixture in a piping bag with a big start piping tip. Pipe small tall mountains on a baking tray lined with parchment paper. They tend to slightly flatten and spread in the oven, so this way they'll hold their shape nicely. Leave around 1 inch (2.5cm) of space between them.
- Chill in the fridge for a minimum of 1 hour for them to firm up. If you're baking them the next day, cover them loosely with a cling film after they've firmed up (1 hour), to prevent the edges from getting smushed.
Bake
- Gently brush them with some melted butter. Bake at 440ºF(225ºC), on a lower ⅔ rack, for 20 minutes or until they're golden brown. Sprinkle some chopped parsley on top and serve hot!
Notes
- Release the steam before mashing the potatoes to dry them out.
- Use a potato ricer for smooth and light mashed potatoes.
- Use room temperature ingredients so they're easier to mix and blend in with each other better.
- Don't over-mix to get light and soft Duchess potatoes.
- Pipe the mashed potatoes into tall little mountains so they'll hold their shape when you bake them since they tend to slightly flatten and spread.
- For perfectly shaped Duchess potatoes, chill the piped mashed potatoes in the fridge for a minimum of 1 to 24 hours. Brush them with some butter just before baking.
- Cover them loosely with cling film. Chill in the fridge uncovered for at least 1 hour for them to firm up a bit, before covering them loosely with a cling film. This will prevent the beautiful piped edges from getting smushed.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Dec 13, 2018. Updated with improved text, recipe, and pictures on Oct 31, 2023.
Heather says
Made them for dinner tonight, they were delicious! Thank you for the great recipe!
Bea says
Awesome, happy to know that. Thanks for the love Heather!
Annette Anita Dudi says
It looks yummy trying for Christmas.
Bea says
It is, and it's a fancy way to serve our guests some delicious mashed potatoes 😀 . Thanks for the love Annette, have a wonderful Christmas!