Cheddar Duchess Potatoes (Make-Ahead Holiday Side)

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Duchess potatoes are mashed potatoes dressed up for a party: piped into swirls, brushed with butter and baked until the edges turn golden and crisp. This version adds sharp cheddar, so each one tastes a little like a loaded baked potato. They’re faster than they look, and you can make them ahead and freeze them, which makes them perfect for Thanksgiving and Christmas dinner.

Tips for perfect duchess potatoes

• Dry the potatoes. After draining, put them back in the pot over low heat for a minute or two to cook off extra moisture. Dry potatoes hold their shape.
• Mash until smooth. A potato ricer is ideal. Lumps will clog the piping tip.
• No piping bag? Use a large zip-top bag with a corner snipped off. A large star tip makes the prettiest swirls.
• Russets or reds? Russets are the classic choice, but red potatoes work just fine.

Make ahead and freeze

Pipe the potatoes onto a parchment-lined baking sheet and freeze until firm, about 2 hours. Move them to a freezer bag for up to 1 month. Bake from frozen at 375°F, adding about 10 minutes to the baking time. You can also pipe them in the morning, cover and refrigerate, then bake right before dinner.

Variations

Swap some of the cream for sour cream, and stir in chopped chives and crumbled crispy bacon for a loaded version.

Mandie

Cheddar Duchess Potatoes

Piped mashed potato swirls with sharp cheddar, baked until golden. Make ahead and freeze!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 medium potatoes about 3 lb, russet or red
• 4 tbsp butter
• 1/4 to 1/3 cup heavy cream
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 1 egg beaten
• 1 egg yolk
• 1/4 cup butter melted, for brushing
• paprika for sprinkling

Method

 

1. Peel the potatoes, cut them into quarters and boil in salted water until fork tender, about 15 minutes. Don’t overcook.
2. Drain and return the potatoes to the pot over low heat. Stir for a minute or two to cook off extra moisture.
3. Mash with the butter, cream, garlic powder, salt and pepper until completely smooth. Stir in the cheddar.
4. Let the potatoes cool for 5 minutes, then stir in the beaten egg and egg yolk.
5. Preheat the oven to 375°F and line a baking sheet with parchment. Spoon the potatoes into a piping bag fitted with a large star tip and pipe 2-inch swirls onto the sheet.
6. Brush gently with melted butter and sprinkle with paprika. Bake 25 to 30 minutes, until the edges are golden brown.

Notes

To freeze, pipe onto a lined sheet, freeze until firm, then bag. Bake from frozen, adding about 10 minutes.

Duchess potatoes FAQ

Why add egg to mashed potatoes?

The egg helps the swirls hold their shape and gives them a golden, slightly crisp outside.

Can I use leftover mashed potatoes?

Yes, if they’re fairly stiff. Warm them slightly, then stir in the cheese and egg.

How many does this make?

About 16 to 20, depending on size. Plan on 2 per person.

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• Easy Homemade Dinner Rolls
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