Duchess Potatoes

These Duchess Potatoes are crispy on the outside, fluffy on the inside, and seriously elegant-looking. Perfect for a dinner party or just because you feel fancy. With simple ingredients like potatoes, butter, and a little milk, they pipe beautifully and taste even better.

Course Side

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings duchess potatoes

Calories 37kcal

Author Kylee Ayotte

Equipment

Potato masher or electric mixer
Piping Bag with large star tip
Baking sheets
Parchment Paper or silicone mats

Ingredients

2.5 pounds potatoes washed and scrubbed
2 to 3 tablespoons butter
1/4 cup milk optional
Salt and pepper to taste

US Customary - Metric

Instructions

Get prepped: Peel and roughly chop the potatoes. Line two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 400°F.
2.5 pounds potatoes
Boil the potatoes: Bring a large pot of water to a boil. Add the potatoes and cook until fork-tender, about 15 minutes.
Mash the potatoes: Drain the water and return the potatoes to the pot off the heat. Mash them until mostly smooth, then add the butter and milk (if using). Keep mashing until creamy. Use a hand mixer if you want extra smooth, fluffy potatoes. You’re aiming for a whipped texture that’s soft but not wet.
2 to 3 tablespoons butter, 1/4 cup milk
If the mixture feels too stiff, add more butter or milk. The texture should be soft and whipped but not wet or gloopy. Make sure no large chunks remain.
Form the duchess potatoes: Stir in salt and pepper to taste. Scoop the potato mixture into a piping bag fitted with a large star tip.
Salt and pepper
Pipe 2 to 3 inch swirls onto the baking sheets, starting in the center and spiraling outward, then back to the middle to form a cone shape. Leave about 1 inch between each.
Bake: Pop them in the oven and bake for 18 to 22 minutes, until the tops are golden and the edges are crisp.

Notes

Make sure the potatoes are completely tender before mashing. Undercooked chunks will ruin the texture.
Use an electric mixer for a super smooth and whipped consistency.
Don’t overdo the milk. Too much liquid will make them hard to pipe and they won’t hold their shape.
Pipe directly onto parchment or a silicone mat for easy removal after baking.
If you want to add bacon bits, sprinkle them on after baking to avoid clogging the piping tip.

Nutrition