Linley Hanson
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Take your mashed potatoes up a level and make these cheesy duch*ess potatoes. They are perfectly cheesy, fluffy, and feel a little fancy.
What Are duch*ess Potatoes?
duch*ess potatoes are a combination of mashed potatoes, egg yolk, butter, and sometimes cheese. You scoop the mashed potato mixture into a piping bag that is then piped into beautiful little twisted potato mounds.
Why you’ll love them!
- Cheesy duch*ess potatoes are such a fun side dish to share with guests. They feel fancy, but are super easy to make.
- These creamy little piles of potato are mashed potatoes but with a crispy golden top.
- You can change up the flavor of your duch*ess potatoes by switching up the cheese and adding fun spices.
Featured Ingredients
- Yukon Gold potatoes- we highly suggest using Yukon gold potatoes. They are so creamy and flavorful.
- Egg yolks– the egg yolks in duch*ess potatoes are a crucial ingredient. Eggs make the duch*ess potatoes creamy and rich.
- Butter– you can’t have duch*ess potatoes without butter!
- Gruyere and parmesan cheese– gruyere cheese and parmesan are flavorful and dry cheeses that melt perfectly in mashed potatoes but don’t become one big wet glob when melted.
Can I Substitute Different Cheeses?
We preferred dryer cheeses for this recipe. You don’t want too much liquid in this recipe otherwise it will merge into one giant mound while baking.
How to Make duch*ess Potatoes
Peel + Prep the Potatoes
Before anything prep those potatoes. Rinse and peel the potatoes before chopping them into quarters.
We peel the potatoes for this recipe so that when you pipe the potatoes into mounds, the peels won’t get stuck in the pipping bag.
Boil
Add the potatoes to a large pot of salted water and bring to a boil. Let the potatoes boil for 15-20 minutes until they are fork tender.
Strain the potatoes and place them in a separate large bowl.
Mash + Pipe
Mash the potatoes with a potato masher until there are no lumps. We suggest hand mashing so that you don’t overwork the potato. It can become too gluey making it hard to pipe and hold its form while baking.
After you have mashed the taters, add three tablespoons of the butter to the potatoes and stir. Then, add one egg yolk at a time until they are combined.
Spoon the mashed potatoes into a pipping bag and pipe them into 12 mounds on a baking sheet. Brush the mounds with the remaining melted butter.
Bake
Place the duch*ess potatoes into the oven and bake them for 18-20 minutes or until set and golden brown.
Top Tips for Perfect duch*ess Potatoes
- Don’t over mash the potatoes.
- Make your duch*ess potatoes ahead of time and reheat them the next day for large gatherings.
- Serve the duch*ess potatoes on a beautiful platter for special occasions.
FAQ
How do you pipe potatoes without a pipping bag?
We used a gallon-sized bag to pipe our potatoes. While it isn’t as pretty the taste is still there.
Can I add other ingredients to my duch*ess potatoes?
Yes, you can add any spices that you would like to these duch*ess potatoes. Try not to add any chunks of ingredients to the mashed potatoes before piping to avoid clogging of the bag.
Feel free to top your duch*ess potatoes with bacon bits, shredded cheese, or other fresh herbs
What do I do if my mashed potatoes are too thick?
If your mashed potatoes are too thick to pipe, add a tablespoon or so of milk or heavy cream to the mashed potatoes to thin them out.
Why are there egg yolks in duch*ess potatoes?
The egg yolks in the duch*ess potatoes allow them to turn out fluffy and delicious.
Storage
Store these duch*ess potatoes in an airtight container for up to 3 days.
Reheat Instructions: you can reheat these duch*ess potatoes by placing them on a baking sheet and warming them up at 350ºF for 15-20 minutes or until warm.
More of our Favorite…
Cheesy Potato Recipes
- Cheesy Mashed Potatoes
- Crockpot Cheesy Potatoes
- Cheesy Hash-brown Potatoes
- Skillet Breakfast Potatoes
Cheesy Dutchess Potatoes
These cheesy duch*ess potatoes are creamy, delicious, and a super run way to serve mashed potatoes.
Prep:35 minutes minutes
Cook:20 minutes minutes
Total:55 minutes minutes
Fat 9
Carbs 17
Protein 6
Yield: 12
Print Rate
Ingredients
- 2.5- lbs. Yukon gold potatoes peeled and diced
- 5 tablespoons unsalted butter divided
- 3 large egg yolks
- 1 tablespoon dried thyme
- 1 tablespoon fresh chives minced
- 1 tablespoon fresh parsley minced
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2- oz. gruyere cheese shredded (~½ cup)
- 2- oz. parmesan cheese grated/shredded (~½ cup)
Instructions
Prepare the potatoes by peeling and quartering them. Then, add them to a large pot and submerge them in water. Salt the water. Heat the pot over high heat and bring to a boil, cook for 15-20 minutes or until the potatoes are fork-tender.
Preheat the oven to 425℉ and prepare a baking sheet with parchment paper.
When the potatoes are done, drain them and transfer them into a bowl. Mash the potatoes with a potato masher until the mixture is smooth and the lumps are gone.
Stir in 3 tablespoons of butter, mix until melted. Add in the egg yolks one at a time. Then, add the remaining ingredients into the potatoes and combine.
Insert a star tip into a piping bag and then fill it with the mashed potatoes.
Create the duch*ess potatoes by piping ice cream-shaped mounds onto the baking sheet. You should be able to get around 12 mounds.
Heat the remaining 2 tablespoons in a microwave safe bowl. Then, brush the melted butter onto the potato mounds.
Bake at 425ºF for 18-20 minutes.
When the potatoes are done, let them rest for 5 minutes before serving.
Tips & Notes
- We used a gallon-sized bag to pipe our potatoes. While it isn’t as pretty the taste is still there.
- We preferred dryer cheeses for this recipe. You don’t want too much liquid in this recipe otherwise it will merge into one giant mound while baking.
- Don’t skip the peeling of the potato. You do not want skins getting stuck in your piping bag.
- We suggest hand mashing so that you don’t overwork the potato. It can become too gluey making it hard to pipe and hold its form while baking.
Nutrition facts
Calories: 169kcal Carbohydrates: 17g Protein: 6g Fat: 9g Fiber: 2g Sugar: 1g
Author: Linley Hanson
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