Duchess Potatoes
Mashed potato enriched with butter and egg yolks, piped into rosettes and baked until the ridges turn golden.
Mash that stands up on a plate: that is the whole idea, and it starts with dry potato. Wet mash will not hold a ridge.
Boil the potatoes for 15 minutes until a knife slides in, drain them and leave them in the colander for 5 minutes so the steam escapes. Then press them through a ricer or mash until smooth. Lumps show in a piped swirl. Beat in the butter and egg yolks, and season with salt and nutmeg.
The mixture should be stiff enough to hold its shape off a spoon. If it is soft, return it to the pan for a minute over low heat to dry it out.
Pipe 12 rosettes onto a lined tray with a large star nozzle, brush with beaten egg and bake at 220°C for 20 minutes. If your oven runs hot, check at 15 minutes. The ridges should be dark gold.
What People Ask
How long does Duchess Potatoes take to make?
About 1 hour in total — 25 minutes of preparation and 35 minutes of cooking. The recipe serves 6.
What are the key tips for making Duchess Potatoes?
Let the steam escape from the potatoes. Use floury potatoes for a dry mash. If your oven runs hot, check at 15 minutes. Pipe on a tray lined with paper.
What should I serve with Duchess Potatoes?
Roast beef; Roast chicken; Green beans; Red wine gravy.
How should Duchess Potatoes be stored?
Keeps in the fridge for 2 days. Reheat in a 200°C oven for 12 minutes.
Is Duchess Potatoes suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Duchess Potatoes?
About 184 kcal per serving, with 5 g protein, 23 g carbohydrate and 8 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Duchess Potatoes
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Boil the potatoes in salted water for 15 minutes until tender. Drain and leave in the colander for 5 minutes.
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Heat the oven to 220°C / 430°F and line a tray. Press the potatoes through a ricer or mash until smooth. Beat in the butter, egg yolks, nutmeg and salt.
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Pipe 12 rosettes onto the tray with a large star nozzle. Brush with the beaten egg.
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Bake for 20 minutes until the ridges are dark gold.
Tips That Matter
- Let the steam escape from the potatoes.
- Use floury potatoes for a dry mash.
- If your oven runs hot, check at 15 minutes.
- Pipe on a tray lined with paper.
Serve It With
Roast beef · Roast chicken · Green beans · Red wine gravy
Leftovers and Storage
Keeps in the fridge for 2 days. Reheat in a 200°C oven for 12 minutes.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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