UntrainedChef
Duchess Potatoes - side-dish, baked recipe

Duchess Potatoes

40 min
2 portions

Retro in the best way — piped mashed potato towers that go crispy and golden in the oven. Great alongside grilled fish or meat.

Instructions

  1. 1

    Peel the potatoes and cut them into smaller pieces. Cook them in the milk until tender.

  2. 2

    Drain the milk into a bowl and mash the potatoes. Add the milk back gradually, then stir in the butter and egg yolks.

  3. 3

    Season with salt, pepper, and nutmeg.

  4. 4

    Preheat the oven to 210°C and line a baking tray with baking paper.

  5. 5

    Spoon the mash into a piping bag fitted with a star nozzle and pipe small towers onto the baking paper.

  6. 6

    Bake in the middle of the oven for about 15 minutes until the duchess potatoes are golden and nicely coloured. Serve straight away.

Per average serving

346
Calories
kcal
12.8
Protein
g
33.5
Carbs
g
18
Fat
g
3.9g
Fiber
3.8g
Sugar
376mg
Sodium

Tips from the kitchen

  • Cooking the potatoes in the milk instead of water gives the mash more body, so don't toss that milk. Drain it into a bowl and add it back a splash at a time until the mash holds its shape.
  • Let the mash cool a little before you beat in the egg yolks. If it's piping hot the yolks can scramble, and you want them to bind the mix smoothly.
  • Pipe the towers a bit thinner than you think. The thin ridges and peaks are what crisp up and go golden. Fat blobs stay pale and soft.
  • Keep an eye on them around the 15 minute mark. They go from golden to too dark fast, and you're only chasing colour on the tips, not drying them out.
  • A floury potato like almond potato is the one to use here. Waxy ones turn gluey when you mash them and won't hold a clean pipe.

Ways to vary it

  • Brush the piped towers with a little beaten egg or melted butter before baking if you want a glossier, deeper colour on top.
  • A small handful of finely grated parmesan stirred into the mash works well if you're serving these next to something plain.
  • Swap the nutmeg for a pinch of garlic powder for a different savoury note. Keep it light so it doesn't take over.

Storage & leftovers

Keeps in the fridge for up to 3 days in an airtight container. You can pipe the towers ahead and freeze them raw on the tray, then bake from frozen with a few extra minutes. Reheat baked ones in the oven at 180°C for about 10 minutes so they crisp back up, not the microwave which makes them soft.

What to serve with it

These sit nicely next to grilled or pan-fried fish, or a piece of roast meat with a bit of sauce. A sharp green salad on the side keeps things from feeling too heavy.

UC
By Untrained ChefPublished 12 May 2026 · Updated 11 July 2026

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