Today I’m sharing a fun and easy way to kick things up a notch with your mashed potatoes for a delicious Thanksgiving side dish (or for Christmas dinner, or any occasion really)! You prepare mashed potatoes as you normally would, add some eggs, and pipe them onto a baking sheet (the fun part) to make dainty little individual servings of this holiday classic. And the good thing is you can prepare this easy Duchess Potatoes recipe 24 hours in advance so on the big day all you have to do is pop them in the oven and bake!
Duchess Potatoes
Kick your potatoes up a notch and wow guests with this yummy duchess potatoes recipe. Make ahead and bake when you are ready. Easy-peasy!
Ingredients
- 2 1/4 pounds russet potatoes, peeled and cut into 1 to 2" pieces
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch nutmeg, optional
- 3 large eggs, beaten
Instructions
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Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Fit a large piping bag with a 1/2-inch star tip and set aside.
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Set a pot of water over high heat to boil. Add the potato pieces to the water and cook until tender when pierced with a fork, about 15 to 20 minutes.
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Drain the water and puree the warm potatoes with an electric mixer or hand masher (aka potato masher). Mix in the butter, cream, salt, pepper and nutmeg (if using) until smooth. Mix in the eggs until well-combined.
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Transfer mixture to piping bag and pipe into little mounds (about 2 1/2" wide by 2" tall) a couple of inches apart on the prepared baking sheets. Bake until golden brown on the edges, rotating the baking sheets in the oven as necessary, about 15 minutes total.
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The potato mounds can be prepared and stored in the fridge up to 24 hours in advance before being baked, although you may need to increase the baking time since they are starting out cold.
Recipe Notes
Alternatively, you can use Yukon Gold potatoes.
We recommend organic ingredients when feasible.
Nutrition Facts
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