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Duchess Potatoes

You can't go wrong with a side of potatoes for Christmas so Pioneer Woman shows you how to get these right!


  • 5 pounds Russet potatoes, peeled, diced and boiled until fork tender

  • 8 egg yolks

  • 1 stick butter, softened

  • Salt

  • Pepper

  • Nutmeg

  • 1 1/4 cup heavy cream

  • 1 whole egg


  • 1.

    Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface.

  • 2.

    Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and ¾ cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted.

  • 3.

    Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion.

  • 4.

    Make an egg wash by mixing 1 egg with ½ cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.)

  • 5.

    Bake at 375 until golden brown around the edges. Serve on a pretty platter!

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