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Duchess Potatoes

Swirls of creamy Duchess Potatoes are a delicious special occasion side dish option. They’re a beautiful and flavorful accompaniment to a multitude of entrees making them ideal for holiday celebrations and family gatherings year-round.


Easy Duchess Potatoes Recipe

What are Duchess potatoes? Duchess potatoes are mashed potatoes that have been combined with eggs, butter and other seasonings then scooped in mounds onto a sheet pan and baked until lightly golden. In the case of this recipe, I couldn’t resist pulling out a piping bar and a large open star tip to make the swirls. The result is a stunning presentation, but they’re not just pretty to look at they’re also yummy to eat. How to make Swirled Duchess Potatoes with a piping bag:

  • Potatoes – Russet potatoes, salt and butter.
  • Liquid – Heavy cream.
  • Cheese – Chive and onion cream cheese and grated Parmesan cheese.
  • Seasonings – Salt and granulated garlic.
  • Eggs – Large egg yolks only.
  • Garnish – Chopped fresh chives.

How to Make the Best Duchess Potatoes Recipe

  • Ingredients you’ll need to make easy Duchess Potatoes recipe: Russet potatoes, butter, cream, salt, chive and onion cream cheese, Parmesan cheese and large egg yolks.
  • Kitchen tools you’ll need: These potatoes can be made using a piping bag fitted with an open star tip or you can simply mound them onto the baking sheet and shape them by hand. In addition to that, you’ll need a deep pot to cook the potatoes which will also function as the mixing bowl so go big not small. You’ll also need measuring cups, a potato masher or a hand mixer, two sheet pans for baking, parchment paper, a sharp knife and chopping board to prepare the chives.
  • When making Duchess potatoes, it’s important to allow the mashed potatoes to cool slightly before adding the egg yolks. This is so they will fully incorporate, and not be compromised and cook before fully combining with the mashed potatoes.
  • These Duchess Potatoes can be made in advance, and chilled in an airtight container. Pipe or mound the potatoes onto the baking pan in the desired size just before baking. When starting with cold potatoes, they may take a few more minutes to bake. Adjust the bake time, as needed.
  • You can mash the potatoes using a potato masher or whip with a hand mixer. When piping, if there are chunks of potatoes, that could cause an issue passing thru the tip. Think creamy mashed potatoes and work with whatever kitchen tool you prefer to make them smooth.
  • I use a pastry bag with a jumbo open star tip to pipe these into mounds on the baking sheet. You can use a Ziploc with the corner snipped off or mound and shape them using a spoon.
  • Duchess potatoes can be made any size you like. This recipe makes about 12 servings, but that could vary slightly depending on how you divide the mixture. Smaller portions make an edible “bowl” to fill for serving as an appetizer.
  • It’s best, to serve these potatoes after baking and not reheat. That said, if you have leftovers, you can reheat them in single portions in the microwave on 50 % powder or in 350°F air fryer for just a couple of minutes.
  • Store leftover baked Duchess Potatoes for up to 3 days.

More Easy Potato Recipes to Make


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Duchess Potatoes

Prep Time20 minutes
Cook Time25 minutes
Stand time5 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: duchess-potatoes, duchess-potatoes-recipe
Servings: 12 servings
Calories: 221kcal


  • 3 lb russet potatoes
  • 2 tsp salt divided use
  • 6 Tbsp salted butter
  • 1/2 cup heavy cream
  • 4 oz chive and onion cream cheese softened
  • 1/4 cup grated Parmesan cheese divided use
  • 1 tsp granulated garlic
  • 3 large egg yolks
  • chopped fresh chives for garnishing


  • Peel and cube potatoes. Place into a large pot covering with 1 inch cold water. Season with 1 tsp salt. Bring to a boil, then lower heat to medium-high cooking for 8-10 minutes or until fork tender. Drain well.
  • Mash potatoes using a potato masher or ricer until no lumps. Add reserved 1 tsp salt, butter, cream, cream cheese, 3 Tbsp Parmesan and garlic. Mix until fully blended. Let cool slightly, then add egg yolks. Mix thoroughly.
  • Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
  • Using a piping bag or Ziploc bag fitted with a large open star tip, pipe 12 mounds, 2 inches apart.
  • Bake for 20-25 minutes just until tops are golden. Let stand on pan for a few minutes.
  • Serve immediately garnished with additional Parmesan and fresh chives.


Serving: 1serving | Calories: 221kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 525mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


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