Duchess Potatoes are simple mashed potatoes that are perfect for the holiday season or a special occasion. They can be made ahead of time and simply heated when you are ready to serve them. Holiday meals involve a lot of last minute preparation so having something prepared in advance is a great way to make things easier.
This classic recipe is an elegant side dish that brings together the earthiness of russet potatoes with the richness of heavy cream, parmesan cheese, and a dash of paprika for a pop of color. The star piping on the Duchess potatoes makes them pretty and festive. They would also be a good side dish for a special dinner party.
If you would like to try some other easy recipes for potato side dishes check out Crispy Chive Potatoes, Parmesan Scalloped Potatoes, Herb Roasted Turmeric Potatoes, Cheesy Chive Potatoes, Roasted Red Greek Tomatoes, Twice Baked Sweet Potatoes, and Creamy Mashed Potatoes.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Russet Potatoes are ideal for this recipe because of their high starch content. When they are mashed the are fluffy and smooth. Make sure that they are thoroughly cooked until tender for easy mashing. Read about The Best Potatoes for Mashing.
- Egg yolks help bind the potatoes and give them a rich, smooth texture. Make sure the eggs are at room temperature before mixing to avoid any curdling.
- Use freshly grated parmesan for the best flavor. Pre-grated cheeses often contain thickeners and preservatives that can affect how the cheese melts and change the smooth texture of your Duchess Potatoes.
SPECIAL EQUIPMENT NEEDED:
- Potato Peeler: To peel the russet potatoes.
- Large Pot: For boiling the potatoes. Make sure that it is large enough to hold all the potatoes and use enough water to cover them.
- Potato Masher,Potato Ricer or Electric Mixer: A potato masher will help you achieve a smooth texture. For an even finer and smoother consistency, a potato ricer can be used. You can also use an electric hand mixer to mash the potatoes.
- Mixing Bowl: To mix the mashed potatoes with the other ingredients.
- Saucepan: For warming the heavy cream, milk, and butter mixture.
- Rubber Spatula: To scrape down the sides of the mixing bowl.
- Large Piping Bag with Coupler and Large Star Tip: This is needed to create the star pattern on the tops of the potatoes. The star tip will give them their distinctive elegant appearance. If you are not familiar with a coupler, it is a plastic 2 -piece tool that holds the star tip in place. The grooved cone shaped part goes inside the pastry bag and sticks out the top of the bag. The star tip is placed over this piece. A second piece is placed over the tip and screws on to the base to hold the tip in place.
- 9″x 9″ Baking Dish: For holding the mashed potatoes for baking.
SUBSTITUTIONS:
- If russet potatoes are unavailable, you can use other starchy potatoes like Yukon Gold potatoes. They won’t be quite as fluffy but they will still work well.
- If heavy cream is too rich or unavailable, you can use light cream or half and half. You could also use sour cream.
- If you ‘are avoiding eggs, you can leave them out. The yolks add richness and help with browning, but the potatoes will still be tasty without them.
- If you do not have whole milk, 2% milk or skim milk can be used although the creaminess may vary.
- The Parmesan cheese can be substituted with other hard, aged cheeses like Asiago cheese or Pecorino Romano.
HOW TO STORE DUCHESS POTATOES:
- Duchess Potatoes can be stored in the refrigerator for up to 3 days. Allow the potatoes to cool to room temperature after baking .Place the potatoes in an airtight container or cover the baking dish tightly with plastic wrap.
- The potatoes can be frozen for up to 3 months. Place them into an airtight freezer container or freezer bag. You could also freeze them in the baking dish. Wrap the dish tightly first with plastic wrap. Add another layer of aluminum foil to help prevent freezer burn.
HOW TO REHEAT DUCHESS POTATOES:
- To reheat the potatoes in the oven, preheat the oven at 350°F (175°C). Cover the potatoes with foil and reheat for about 15-20 minutes or until they are heated through.
- To reheat the potatoes in the microwave, place the potatoes into a microwave safe dish. Cover the potatoes and heat them at 1-2 minute intervals until they are heated through.
Boil the potatoes until tender.Drain the potatoes well.
Place the drained potatoes into a large bowl. Add the cream, milk, butter, egg yolks, parmesan cheese, salt and pepper to the potatoes.
Mash the potatoes until they are smooth and free of lumps.
Reserve ¼ of the mashed potatoes to pipe the stars. Spoon the rest of the mashed potatoes into a 9″x9″ baking dish.
Spoon the reserved mashed potatoes into a pastry bag fitted with a couple and large star tip.
Pipe stars with the mashed potatoes along the edges and down the middle center of the potatoes. Sprinkle the paprika lightly over the stars.
Peel and cube the russet potatoes. Fill a large pot of salted water with enough water to cover the potatoes. Bring the water to a boil over high heat. Boil the potatoes until they are fork tender. This should take about 15 minutes. Drain the potatoes in a large colander. Place the drained potatoes into a large bowl. In a small saucepan, gently heat the heavy cream, whole milk, and butter over low heat. Do not let the mixture boil. You just want to warm the milk and butter mixture enough to melt the butter. Add the cream, milk, butter, egg yolks, parmesan cheese, salt and pepper to the potatoes. Mash potatoes until smooth and free of any lumps.For an extra smooth texture, you can pass the potatoes through a sieve or potato ricer. Place ¼ of the mashed potatoes into a large pastry bag with a star tip. Spoon the rest of the potato mixture into a 9″ x 9″ baking pan. Spread the potatoes evenly in the pan. Pipe stars of mashed potatoes along the edges or the pan and down the center of the potatoes . Sprinkle the tops of the potato stars with little paprika for a touch of color. You can make these potatoes up to this point a day or two ahead of time. Cover the baking dish with aluminum foil and place the potatoes into the refrigerator until you are ready to bake them. When you are ready to bake the potatoes, preheat the oven to 350 degrees. Bake the potatoes for 30-35 minutes on the top oven rack until they are heated through and golden brown. Serve the Duchess Potatoes hot from the oven. Garnish them with a bit of parsley to add some more festive color.Duchess Potatoes
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Ingredients
Instructions
