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Duchess Potatoes

Course Side Dish
Cuisine American
Keyword duchess-potatoes, duchess-potatoes-recipe
Prep Time 20 minutes
Cook Time 25 minutes
Stand time 5 minutes
Total Time 50 minutes
Servings 12 servings
Calories 221kcal


  • 3 lb russet potatoes
  • 2 teaspoon salt divided use
  • 6 tablespoon salted butter
  • ½ cup heavy cream
  • 4 oz chive and onion cream cheese softened
  • ¼ cup grated Parmesan cheese divided use
  • 1 teaspoon 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 teaspoon 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 teaspoon salt, butter, cream, cream cheese, 3 tablespoon 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