Potatoes

How to make Duchess Potatoes

Piped mashed potatoes enriched with egg yolk and butter, baked until crisp-edged, golden and elegant.

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What it is

Duchess Potatoes in the kitchen

Duchess potatoes are seasoned mashed potatoes enriched with egg yolk, piped into shapes and baked until golden. They sit between mash and roast potatoes: soft inside, crisp on the ridges.

Why make it

Make duchess potatoes when you want a potato side that looks special on the plate but can still be prepared ahead. The crisp ridges, buttery centre and neat shape make them excellent for roasts, steaks and festive menus.

Best with

beef Wellington, roast beef, roast chicken, lamb, game, mushroom sauce, green beans and celebration meals

Method

Step-by-step

  1. Step 1

    Simmer the potatoes in salted water until tender, about 18–20 minutes.

    Look for: The pieces are soft all the way through. Tip: Test the largest piece. Avoid: Undercooked potato blocks smooth piping.

  2. Step 2

    Drain, steam-dry, then rice or mash until very smooth.

    Look for: The mash is dry, fine and lump-free. Tip: A ricer gives the neatest finish. Avoid: Lumps clog the piping nozzle.

  3. Step 3

    Beat in butter, warm cream and egg yolks while the potato is hot but not wet.

    Look for: The mixture is smooth and pipeable. Tip: Add cream gradually. Avoid: Too much cream makes the shapes slump.

  4. Step 4

    Pipe rosettes onto a lined tray using a star nozzle.

    Look for: The ridges hold their shape. Tip: Chill for 10 minutes if soft. Avoid: Piping while too loose makes flat mounds.

  5. Step 5

    Brush lightly with melted butter and bake at 200°C until golden on the ridges.

    Look for: The tips and ridges are browned. Tip: Brush lightly rather than soaking. Avoid: Too much butter can collapse the shape.

  6. Step 6

    Serve hot as a decorative potato side.

    Look for: The outside is golden and the centre soft. Tip: Move with a thin spatula. Avoid: Stacking damages the ridges.
Storage

Make ahead and storage

Storage

Store baked leftovers for up to 2 days and reheat in the oven until hot and crisp-edged.

Make ahead

Pipe onto a lined tray up to 24 hours ahead, cover loosely and chill. Bake from chilled, adding a few extra minutes.

Freezing

Freeze piped uncooked shapes on a tray, then bag. Bake from frozen until hot, golden and crisp at the ridges.

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