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    Home » European

    Duchess Potatoes

    AU$0.50 | £0.17 per serve
    By admin | Published: Feb 3, 2021 | Modified: Oct 10, 2022

    TO THE RECIPE
    pin for duchess potatoes featuring a close up of the potatoes

    These duchess potatoes have soft and buttery mashed potato insides, crispy golden edges, and are a delicious make ahead side.

    side view of duchess potatos just out of oven to show the golden ridges
    Jump to:
    • What are Duchess Potatoes?
    • Why you’ll love this recipe
    • FAQ
    • Serving suggestions for these piped potatoes
    • My Tips for Success
    • Recipes for Leftover Egg whites
    • More Delicious Recipes for Easy Side Dishes
    • Duchess Potatoes

    What are Duchess Potatoes?

    Duchess potatoes are piped mashed potato, enriched with an egg yolk. They are then baked in the oven until golden. Soft and pillowy on the inside, and crispy crunch edges. They are a potato lovers heaven!

    The egg yolks help firm them up, and if you use free range eggs, they make them a wonderful golden colour too!

    overhead shot of close up piped golden duchess potatoes

    Why you’ll love this recipe

    • These potatoes can be made ahead
    • It’s great recipe for using up egg yolks
    • You can make them with leftover mashed potatoes
    • They freeze really well

    FAQ

    Which potatoes are best for mashing?

    If you are in Australia: Sebago are great for mashed potato.
    In the UK: Maris Piper, Desiree, King Edward are UK varieties that all produce soft and fluffy mashed potato.
    In the US: Yukon Gold or Russets.

    Why do you rice potatoes?

    To get rid of any lumps. This is an extra step but really worth it in this dish as lumpy mash will be harder to pipe.

    Do you have to brush with egg wash?

    No. You can brush with melted butter. I’ve tried both and as you can see from the pictures below, they look similar.

    an image to show the minor difference between brushing the potaotes with melted butter or egg before making (the egg glaze on the left makes them slightly shinier)

    Serving suggestions for these piped potatoes

    • Any roast dinner: beef, lamb, chicken
    • Poached or roast salmon
    • Stews, such as this chickpea and chorizo stew
    • Alongside a creamy smoked salmon dip for dunking in!
    duchess potatoes in a baking tin fresh out of the oven

    My Tips for Success

    • Rice the potatoes to remove any lumps, otherwise piping may be difficult (I thought i’d omit this step and my piping bag broke!). If you don’t have a potato ricer, push the potatoes through a sieve.
    • Glazing the potato/egg wash. I have tried both methods, and to be completely honest there wasn’t that much difference:
      • Egg Yolk: the duchess potatoes are shinier when cooked, the taste is slightly eggier (no surprise there!)
      • Melted butter: Still goes golden and crisp, but less shiny. Has a slightly richer taste.
    • If you don’t want to pipe duchess potatoes you can place spoonfuls of the mashed potato on your baking sheets and bake.

    You can also spoon the mixture into an ovenproof dish, spreading it out evenly and then fluffing the top with a fork to become golden when cooking. My mum used to do this for large parties when she was working as a way of making the potato dish weeks beforehand.

    Recipes for Leftover Egg whites

    • These Italian Almond biscuits use 2 egg whites.
    • Peach Melba Almond Meringue Gateau and German cinnamon star biscuits use 3 egg whites if you decided to scale the recipe.

    More Delicious Recipes for Easy Side Dishes

    • Ajillo Mushrooms (Spanish Garlic Mushrooms)
    • Pear and Walnut Salad
    • Japanese Style Silverbeet with sesame miso dressing
    • Green Beans with Feta and Almonds

    Duchess Potatoes

    Author: Robyn

    These duchess potatoes have soft and buttery mashed potato insides and crispy golden edges, and are a delicious make ahead side.
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 20 mins
    Course Side Dish
    Cuisine French
    Servings 26 piped potatoes
    Calories 38 kcal

    Ingredients
      

    • 800g (28oz) potatoes, peeled and cut into chunks ($1.80 / £0.36p)
    • 35g (⅛ c) butter ($0.46 / £0.25p)
    • pinch nutmeg ($0.02 / £0.01p)
    • salt ($0.01 / £0.01p)
    • 2 egg yolks ($0.70 / £0.36)*
    • melted butter or egg yolk to glaze, optional

    Instructions
     

    • Cook the potatoes in boiling water for 15-18 minutes until tender.
    • Drain and return to the pan.
    • If cooking straight away, preheat the oven to 200˚C fan /220˚C / 392˚F convection / 425˚F
    • Line two baking trays with baking parchment
    • Return the pan to the heat and cook for 1 minute, to evaporate any moisture, shaking the pan every so often.
    • Stir in the butter, nutmeg and season, then mash.
    • Pass the mashed potato through a sieve, using the back of a spoon to push it through.
    • Let the mixture cool for a few minutes then stir in the egg yolks, then place in a piping bag fitted with a 2 cm/ ¾" star nozzle.
    • Tip: place a tiny amount of mashed potato in the 4 corners of your tin, between the tin and baking paper, this will stop the baking paper from moving when you pipe on it.
    • Pipe 26-28 walnut sized mounds onto the trays (like icing a cupcake).
    • Gently brush each mound with either a beaten egg yolk or a little melted butter.
    • Place in the preheated oven and bake for 15-20 minutes, turning the trays around after 10 minutes, until golden.
    • Serve immediately.

    Notes

    Estimated costs: * calculated using cost of whole eggs, based on serving 6 people. Australia $2.99. Per serve = $0.50
    UK £0.99. Per serve = £0.17p
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    To Freeze: Place the tray of piped duchess potatoes in the freezer. Once frozen, remove to a container or bag. Cook from frozen, adding an extra 3-5 minutes.
    Glaze:
    Egg yolk: the duchess potatoes are shinier when cooked, the taste is slightly eggier (no surprise there.)
    Melted butter: Still goes golden and crisp, but less shiny. Has a slightly richer taste.
    Nutritional information is per duchess potato, based on making 26 potato mounds.

    Nutrition

    Calories: 38kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 12mgPotassium: 131mgFiber: 1gSugar: 1gVitamin A: 54IUVitamin C: 6mgCalcium: 6mgIron: 1mg
    Keyword make ahead side, piped potatoes, potato side

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Alex says

      February 11, 2021 at 3:36 pm

      5 stars
      These are the BEST Duchess Potatoes!
      I love that they can be made ahead, and they have the best texture – the crispy edges and creamy centre are SO good.

      Reply
      • Robyn says

        February 11, 2021 at 7:03 pm

        So happy to hear this Alex! 🙂 Those crispy edges are soo good!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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