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These are awesome and a great way to get my husband to eat mashed potatoes. I havent been making mashed potatoes because he doesn’t care for them. BTW, always, always warm any milk or cream being added to mashed potatoes or they will be gummy, grainy and lumpy.And be sure to put your potatoes through your ricer while they are still warm/hot. Unless you have arms like The Hulk, you will NEVER get cold potatoes through those holes. I know, cuz I tried. Once.
Hi Amanda, good tip on the warm potatoes through the ricer. I usually just use a potato masher, but a ricer can really break up the potatoes well
I am allergic to eggs and milk. Do u have an alternate recepie I can use. Thanks
Hi, Falguni! We don’t have a recipe on the site (yet!), but I’ve successfully made dairy-free mashed potatoes by swapping out the heavy cream and butter with coconut milk. Give it a try!
I made this and they came out perfectly! I used a large open-star piping tip and disposable pastry bag. I also used a potato ricer, so no lumps, and no over mashing. I made them ahead of time and held them in the fridge until it was time to cook. They were delicious and very impressive! This recipe is a keeper!
Could you freeze the potatoes after you’ve piped them onto the baking sheet? If so, it would be a great “make-ahead dish”
Hey guys, I’ve tried this recipe a few times and my potatoes just appear to melt into a blob!??! Please help.
Hi John, I would mix in a little less butter, and maybe increase the heat of your oven to 450°F.
Done this several times now, using casserole dish. Simple and really nice.
i love it.always have fun when serving it.thanks
I can’t wait to make these, they look delish. I also notice you’re using a Cutco potato masher(; Kudos.
I love Cutco. Love the way the handles feel as I use them. Good quality too. ~Elise
my dad used to have these made at his hotel in India where he was the manager-and where we lived and ate.’Duce Potaoes’or dutchess in french and the ginger snap cookies(on your site)-he’d call them ginger snap cones-which were the cookies -very thin! wrapped in a tube and filled with fresh creme. Just killers!!
Just finished what was described as the best Thanksgiving dinner ever by my husband (never a great Turkey-day fan) including the casserole version of these lovely potatoes and your Mom’s Roasted Turkey recipe (my bird will never be breast-side up again!). Undercooked turkey crisis averted by putting the critter back in the oven divided into pieces; and the potatoes even held up under some not so constant temperatures and a lot of pulling in and out of the heat. Elise, your website is simply lovely (great design and snappy copy) and the most accessible, practical, and tasty food blog on the Web, I am sure. Count me among your many fans, and allow me to send wishes for a very blessed holiday to you and yours.
Thank you Linda, and a very happy holiday season to you too! ~Elise
It’s been eons since I’ve had these yummy little potato gems. My mom used to make them for an Easter supper with leftover baked ham and asparagus with Bearnaise sauce. We usually had Easter dinner with my grandparents, and Nana always packed up extra ham for us to take home. Thanks for another fond memory, Elise. The older I get, I find that the recipes from my childhood are showing up more often on our table. I think I’ll surprise the family on Christmas, when we have a slow-roasted beef. I’d probably never get away with this for Thanksgiving, when everyone craves mashed potatoes and gravy.
I have been making mashed potatoes for more years than I care to remember! My grandmother taught me that the potatoes must be lumpfree before adding any liquid. I also use an old fashion masher with a curvy bottom(?). I tried the one with holes like a ricer but it did not seem to get all the lumps out. I’ve also used a hand mixer being carful not to over beat. I hope that is helpful for those who do not use a ricer.
Perfect! I used to make these many years ago, but I had forgotten about them. I’m having a dinner party which will feature Julia Child’s Beef Bourguignon, with mashed potatoes. Because of all the other courses I’m making, I was trying to come up with a way to make the potatoes ahead. This will work perfectly. Thanks!
These are delicious! Sometimes I even sprinkle a little parmesan cheese on top. Mantha, the egg is used to help the potatoes get a little puffy while baking. I also have seen these piped into filo dough cups in the little muffin tins to be used as an appetizer. Yumo!!!!
These look so pretty. I usually do my twice baked potatoes that way for our Christmas prime rib dinner. I always use a ricer and it makes all the difference in getting them smooth and not gummy. The one I have is a plastic Martha Stewart model I got from K-Mart for about $15. I think it is well worth the investment if you want to make perfect mashed potatoes every time. If you don’t have a local kitchen outlet store, check on amazon, I have even found them at thrift stores and estate sales. I am sure they can be found for a reasonable price.
Fluffy, piped mounds of mashed potatoes. Looks amazing. Can it be frozen and reheated?
Hi Faythe, don’t know. If I were to make ahead, I would pipe, then refrigerate, then bake. ~Elise
I’ve made these for years at Christmas with Prime Rib. I go one step further and do Christmas trees. I sprinkle with parlsey and paparika for a festive look.
Sometimes on your website I come across a recipe that I used to make and love all the time, and for whatever reason, I stopped making it and forgot it existed. This is one of those recipes! Thank you so much for refreshing my memory, and just in time for thanksgiving too! :)
I would love to try this with sweet potatoes. Do you think that would work?
Who knows? It’s worth a shot. Let us know how it turns out for you if you try the recipe with sweet potatoes. ~Elise
Duchesse referred to a rounded back chaise lounge in the early C18, made of three pieces. Potatoes mashed with egg and then piped, possibly described as above by the French. I do not think it relates to a person!It does however LOOK gorgeous!!!
Hmm. Sure enough, there is a “duchesse chaise longue” described in the Wikipedia. Sort of a stretch to see how it relates to the mashed potatoes though! ~Elise
I recall Sue & Giles in the Victorian episode of Supersizers had something called “Pigeons a la Duchess” …which was “pigeons stuffed with veal forcemeat, sewn back together, covered with bechamel sauce, fried, and covered with more béchamel.” The Victorian Turkducken? I don’t even know. Maybe it just means something very very very rich (gastronomically or financially or both.)
One of the many things one of my grandmothers taught me in the kitchen was to save some of the water from the potatoes when draining them. Same for other vegetables. She would use the water in her gravy or for soup. Her mashed potatoes looked like the dish you show in the casserole, although they were made with Russets as there were no Yukon Gold potatoes in the grocery at the time. Suspect gravy may be gilding the lily with this recipe, but then, maybe not. Thanks for the recipe and bringing back a lovely memory of Grandma Rose.
I have made these before and they are lovely. However if you have any lumps in your potatoes you’ll have trouble with the star tip. Any suggestions about how to get them lump free? I don’t own a ricer.
If you have a hand mixer or immersion blender, use those. Also, I find that it really helps to heat the cream a bit.
Yeah, they’re a little fussy, but they sure are pretty, and I bet they are rich tasting and creamy as a special treat. Well worth the effort, especially for that little arts-and-crafts inner child in the kitchen.
Are the egg yolks in there mainly to hold the form of the individual fluted servings, or an important part of the flavor, or what? I never thought about egg in mashed potatoes, but why not?
I think the egg yolks help with the color, richness, and perhaps a little structure too. I have a friend who regularly adds eggs (whites and yolks) to her mashed potatoes, then bakes them. Makes them a little fluffier. ~Elise
I’ve never made Duchess potatoes but I’ve had them at a restaurant served with beef wellington and they were wonderful. At that time, as now, I fantasized about how the mixture might be used as an appetizer or as a garnish for an appetizer. They are so dressy, especially for the holidays. Thanks for featuring this now.
We used to make these by the thousands in the catering company I worked for. I think we used the recipe from the old “Joy of Cooking”, multiplied endlessly. So easy and sooooo good!