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
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
- 4 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.
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Debi
November 18, 2017 at 10:31 pmI made these tonight with pork chops. Delicious! The au jus over the crispy potatoes was divine. We will definitely be having these again. We all started talking about how to dress them up next time. Ranch seasoning, cheese, garlic butter…. Thank you for the new way to make potatoes.
April
November 21, 2017 at 3:15 pmCan you use red potatoes?
Amy Taylor (comment moderator)
November 27, 2017 at 6:44 amI have.
jenni sheldon
December 1, 2017 at 4:58 pmI used to have these when i was a kid and they were delicious i am going to make some this weekend yumyum
Supriya Kuttty
December 2, 2017 at 3:05 amSuch an amazing recipe. Thanks a lot for sharing this awesome recipe with all of us. xoxo. Best wishes and Regards.
sophia ts
January 1, 2019 at 2:19 pmCan we freeze these after they bake and cool down? Thank you.