Skip to main content New<> this month
Get the Allrecipes magazine

Duchess Potatoes

Rated as 4.33 out of 5 Stars

"Creamy mashed potatoes piped into rosettes and baked to create crispy browned peaks. This recipe will easily add a tasty and visibly appealing distinction to any meal you serve them with."
Added to shopping list. Go to shopping list.


2 h 13 m servings 165
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Prepare a piping bag with large open star tip.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  3. Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
  4. Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
  5. Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
  6. Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
  7. Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
  8. Bake in the preheated oven until golden brown, 35 to 40 minutes.


  • Cook's Notes:
  • Use a potato ricer instead of a food processor if preferred.
  • If timing is an issue you can shorten the process; skip the cooling of the rosettes and spoon on some melted butter instead of using the egg wash. This may flatten the rosettes a bit; the egg wash is much more visually appealing.

Nutrition Facts

Per Serving: 165 calories; 7.9 20.7 3.9 91 539 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Delish! Made them for our Christmas dinner (2018), and my daughter was so impressed. She told me that what she liked about them was their lightness , and of course, the shape of them. I did not ...