Roasted Garlic Duchess Potatoes Recipe

Active Time:

1 hr

Total Time:

1 hr 40 mins

Servings:

Duchess potatoes are a fancy way to present humble mashed potatoes. This sophisticated side is made with mashed, boiled potatoes, egg yolks, butter, and cream. The ingredients are pureed down to a silky consistency, then piped onto a baking sheet. Finally, they're baked until golden brown and beautiful.

It doesn't take much more effort to go from mashed potatoes to these darling potato rounds. In fact, you can use your stand mixer to do all the mashing for you. Then, just pop the potato mixture into a piping bag, and use your best frosting skills to make rounds of spuds.

You can serve duchess potatoes as they are—the roasted garlic in these adds a deep savoriness, so not much else is needed. But if you want to elevate them a bit more, add silky creme fraiche, a sprinkling of chives or bacon, or even a savory onion jam.

Learn how to make duchess potatoes, and offer these up in place of your classic mashed potatoes at the next family dinner. Be prepared for oohs and ahhs.

The History of Duchess Potatoes

Known as pommes de terre duchesse in French, duchess potatoes were created by Marie-Antoine Carême, a reknowned French chef in the the 18th and 19th centuries. An elaborate and sophisticated dish that beautifully showcases French culinary techniques, these delicately piped potatoes are often served for special occasions or holiday meals. The inclusion of duchess in the name refers to the elegance and nobility associated with this timeless dish.

Ingredients for Roasted Garlic Duchess Potatoes

Each ingredient in this dish plays a role in creating a perfectly luscious, flavorful result. To make roasted garlic duchess potatoes, you'll need:

Garlic heads: Roasted garlic adds a sweetness and a deep richness to the potatoes.
Olive oil: Used to coat the garlic before roasting for even cooking and to enhance the flavor of the garlic.
Kosher salt: Seasons the dish.
Russet potatoes: A starchy potato with a light and fluffy texture when mashed.
Heavy whipping cream: Adds creaminess and a velvety texture.
Parmigiano Reggiano: Adds a nutty, savory flavor to the dish.
Freshly ground black pepper: For a touch of peppery spice.
Nutmeg: Adds warmth and complexity.
Unsalted butter: For richness and a creamy texture, and brushed over to help the piped rounds brown evenly in the oven.
Large egg yolks: Binds the potatoes and helps provide structure.

How To Make Roasted Garlic Duchess Potatoes

While this elegant side dish might seem intimidating, whipping it up is just about as simple as making mashed potatoes. Don't let the piping step get in the way—whether you pipe or spoon the potato mixture onto baking sheets, it will still be deliciously indulgent. Full instructions are below, but here's a brief recap before you get started:

Step 1. Roast garlic: Preheat oven to 425°F. Cut off pointed tip of garlic bulbs and place onto a square of foil. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Seal foil and bake until garlic is golden brown, 45 minutes. Open foil and let cool.
Step 2. Cook potatoes: Place potatoes in a large pot and cover with water by 2 inches. Add 3 tablespoons salt. Bring to a boil, reduce heat, and simmer until potatoes are easily pierced with a fork. Drain and let stand 5 minutes.
Step 3. Whip potatoes and garlic: Transfer potatoes to a stand mixer fitted with the whisk attachment. Squeeze and add garlic cloves, cream, Parmigiano-Reggiano, pepper, nutmeg, 4 tablespoons butter, and remaining salt. Whip until smooth. On low speed, add egg yolks 1 at a time, beating until combined.
Step 4. Pipe potatoes: Line two baking sheets with parchment. Transfer potato mixture to piping bag fitted with French star tip. Pipe 12 concentric circles 3-inches wide x 2-inches high, leaving 2 inches between each mound.

Step 5. Brush and bake: Melt remaining butter and brush over tops of potatoes. Bake until tops are light golden brown, 20 to 25 minutes, rotating baking sheets halfway through baking time. Cool 5 minutes.

What Type of Potatoes Are Best for Duchess Potatoes?

When making mashed potatoes, starchy varieties like Russet or Yukon Gold are best for their fluffy, light texture that readily soaks up any added cream or butter. While Yukon Golds have a more buttery flavor, Russets are a versatile choice for a myriad of potato-based dishes, and help to create a velvety base for these duchess potatoes.

Variations for Duchess Potatoes

To add some extra interest to these duchess potatoes, consider these variations:

Cheese: Fold in grated Cheddar, Parmesan, or Gruyère cheese for a nutty, cheesy addition.
Herbs: Finely chopped rosemary, chives, parsley, or thyme can add a pop of color and bright, herbal note.
Crumbled bacon: Add a salty, meaty kick with the addition of crispy bacon bits.
Tanginess: For a mildly tangy flavor, add buttermilk, sour cream, creme fraiche, or Greek yogurt to the mixture in the place of some of the cream.
Spice: Nutmeg, cayenne, truffle salt, and more can be added for additional warmth and flavor.
Mix-ins: Caramelized onions, Dijon mustard, horseradish, and more can be added for a punch of extra flavor.
Cooked spinach: For bright, green ribbons throughout and a nutrient-rich boost.

Can I Make Duchess Potatoes Ahead?

Duchess potatoes can be prepared in advance for a convenient way to prepare a sophisticated side dish ahead of time. Prepare the potatoes as directed through Step 3. Pipe onto baking sheets, cover, and refrigerate overnight, or freeze until firm and transfer to freezer bags or airtight containers for up to two months. Bake straight from the refrigerator or freezer, increasing the baking time as needed, until golden brown.

How To Store and Reheat Leftover Duchess Potatoes

Refrigerate leftover baked duchess potatoes in a single layer in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat straight from the refrigerator or freezer in a preheated 350°F oven until hot throughout when ready to serve.

What To Serve with Roasted Garlic Duchess Potatoes

Pair roasted garlic duchess potatoes with any preferred protein, including roasted chicken or turkey, pork tenderloin, lamb chops, beef wellington, grilled steak, seared salmon, or your favorite seafood. Serve alongside roasted vegetables, a light salad, or your preferred greens for a complete meal.

More Decadent Potato Side Dish Recipes You'll Love

From fancy galettes and scalloped potatoes to fried mashed potato balls, these recipes are sure to satisfy your potato cravings:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 garlic heads
2 Tbsp. olive oil
3 Tbsp., plus 2 tsp., kosher salt, divided
3 lbs. Russet potatoes, peeled and cut into 2-inch cubes (about 8 cups)
1/4 cup heavy whipping cream
1 oz. Parmigiano Reggiano, finely grated (about 1/2 cup)
1/4 tsp. freshly ground black pepper
Pinch of nutmeg
5 Tbsp. softened unsalted butter, divided
3 large egg yolks

Directions

Roast garlic:

Preheat oven to 425°F.

Cut off pointed tip of garlic bulbs to create an exposed surface. Place bulbs on 8x 8-inch sheet of aluminum foil. Drizzle with olive oil. Sprinkle with 1 teaspoon salt. Fold foil to seal. Bake until garlic is aromatic and golden brown on the cut side when you peak in the packet, 45 minutes. Remove from oven and open foil packet, let cool 10 minutes. Place aside.
Cook potatoes:

While garlic roasts, place cubed potatoes in a large pot with enough cool water to cover by 2 inches. Add 3 tablespoons salt. Bring to a boil, reduce heat, and simmer until potatoes are soft and easily pierced with a fork, about 10 to 15 minutes. Drain potatoes well in a colander and let stand 5 minutes.
Whip potatoes and garlic:

Transfer potatoes to a stand mixer fitted with the whisk attachment. Squeeze entire head of each garlic to remove roasted cloves; add to potatoes. Add cream, Parmigiano-Reggiano, pepper, nutmeg, 4 tablespoons of the butter, and remaining 1 teaspoon salt. Beat on medium speed just until smooth, about 1 minute. With mixer on low speed, add egg yolks, 1 at a time, and beat until combined and mixture is smooth and thick.
Pipe potatoes:

Line two large rimmed baking sheets with parchment paper. Transfer potato mixture to piping bag fitted with French star tip. Pipe potatoes onto sheet pans into 12 concentric circles 3-inches wide x 2-inches high, leaving 2 inches between each mound.
Bake:

Microwave remaining 1 tablespoon butter in a small microwavable bowl in 15-second intervals until melted. Lightly brush top of each mound with melted butter. Bake at 425°F until tops are light golden brown, 20 to 25 minutes, rotating baking sheets from front to back and between top and bottom racks halfway through baking time. Cool 5 minutes.

Frequently Asked Questions

Can I freeze duchess potatoes?

Yes, the potatoes can be frozen before baking. Pipe onto a lined baking sheet and freeze until solid. Transfer to freezer bags or containers and bake directly from frozen, adding a few minutes onto the bake time if needed.
Can I make duchess potatoes with sweet potatoes?

For a fall twist, sweet potatoes can be used to make duchess potatoes. Note you may need to adjust the quantity of cream to keep the mixture thick enough to pipe.
Do I need a piping bag for duchess potatoes?

While a piping bag and tip creates the most uniform and decorative shapes, you can also scoop or use a zip-top bag with a hole cut in the corner to create these duchess potatoes.