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+ servings
mashed potatoes piped into rounds on a white rectangular platter.

Duchess Potatoes

Kate Shungu
Jazz up traditional mashed potatoes with this decadent recipe!
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 253 kcal


  • lbs Yukon Gold potatoes
  • 2 tablespoons melted butter
  • 3 egg yolks
  • ¼ cup heavy cream
  • teaspoons salt
  • ½ teaspoon ground black pepper
  • Pinch of nutmeg
  • 1 egg beaten with 1 tablespoon water


  • Peel the potatoes and cut into 1 inch cubes. Place in a saucepan and add water to cover the potatoes. Place on the stovetop over high heat. Bring to a boil, then reduce to a simmer. Let cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.
  • Preheat oven to 400°F.
  • Drain the potatoes and place them in the bowl of a stand mixer. Add the butter. Mix on low until potatoes are mashed and creamy (be careful not to overmix or they will get glue-like).
  • Add the egg yolks, cream, salt, pepper, and nutmeg. Mix until just combined. Let sit for 30 minutes to cool.
  • Prepare a large sheet pan with parchment paper or a silicone mat.
  • Once the potatoes are cool, place them in a piping bag fitted with a star tip. Pipe the potatoes into 3 inch circles, swirling the piping bag to create a mound of potatoes.
  • Brush the tops of the potatoes with the egg wash. Bake for 20–25 minutes, or until golden brown on top. Serve immediately.


Calories: 253kcalCarbohydrates: 34gProtein: 6gFat: 11gSaturated Fat: 6gCholesterol: 149mgSodium: 612mgPotassium: 823mgFiber: 4gSugar: 2gVitamin A: 432IUVitamin C: 37mgCalcium: 45mgIron: 2mg
Keyword duchess potatoes
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