duchess potatoes baked.
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draining potatoes.

Place the empty pot back over medium heat and add 3 tablespoons of the unsalted butter. When the butter is melted, add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add 3 tablespoons of half and half, the remaining ½ tablespoon of kosher salt, and 1-teaspoon black pepper and bring to a simmer. Turn off the heat.

butter and garlic in a pot.
mashed potatoes.
grated cheese.

Add the Gruyère and stir until melted. Add 4 large egg yolks and stir until they are fully incorporated into the potatoes. 

potatoes with eggs in pot.

You want the potatoes light and fluffy and very smooth.  You are now ready to transfer the potatoes to a piping bag.

mixed and whipped potatoes.

Transfer the potatoes into a large piping bag fitted with a star tip or a large zip-top bag with the corner cut off.  I use a tall glass to help hold the bag in place.  I fold down the bag over the outside of the glass, fill it and then fold up the sides of the bag.  Twist the open end closed and gently squeeze the potatoes towards the tip.  You are now ready to pipe.   Pipe the potatoes into 12 mounds on the prepared baking sheet, spacing them at least 1-inch apart. The piping bag may be hot so just use kitchen mitts to handle.

potato mixture in piping bag.
piped duchess potatoes.
brushing butter on duchess potatoes.

Bake until the potatoes are golden brown, 16 – 20 minutes. Sprinkle the chives over the potatoes and serve immediately.

baked duchess potatoes.
duchess potatoes with chives.
duchess potatoes baked.

Cheesy Duchess Potatoes

A fabulous classic potato dish, Duchess Potatoes become the perfect make ahead side dish for the holidays.
5 from 1 vote
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Sides
Cuisine General
Servings 6 Served (2 per person)
Calories 309 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 2 1/2 Lbs. Yukon Gold potatoes
  • 1 ½ Tbsp. Kosher salt
  • ½ Cup Gruyere cheese finely grated
  • 3 Cloves Garlic finely minced
  • 6 Tbsp. Unsalted butter divided
  • 3 Tbsp. Half-and-half
  • 1 Tsp. Freshly ground black pepper
  • 4 Large egg yolks
  • 1 Tbsp. Finely chopped fresh chives

Instructions
 

  • Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper, tinfoil or a silpat.
  • Peel the potatoes and quarter each potato. Place the potatoes and 1 tablespoon of kosher salt in a large pot of cold water. Make sure the potatoes are covered. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a fork so they are easy to mash. This should take about 18 – 20 minutes. Drain the potatoes in a colander. Place the empty pot back over medium heat and add 3 tablespoons of the unsalted butter. When the butter is melted, add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add 3 tablespoons of half and half, the remaining ½ tablespoon of kosher salt, and 1-teaspoon black pepper and bring to a simmer. Turn off the heat.
  • Add the cooked potatoes and mash with a potato masher until smooth. Add the Gruyère and stir until melted. Add 4 large egg yolks and stir until they are fully incorporated into the potatoes.
  • Transfer the potatoes into a large piping bag fitted with a star tip or a large zip-top bag with the corner cut off. Pipe the potatoes into 12 mounds on the prepared baking sheet, spacing them at least 1-inch apart. The piping bag may be hot so just use kitchen mitts to handle.
  • Place the remaining 3 tablespoons unsalted butter in a small bowl and microwave until completely melted. Brush all of the butter over the tops of the potatoes.
  • Bake until the potatoes are golden brown, 16 – 20 minutes. Sprinkle the chives over the potatoes and serve immediately.

Nutrition

Calories: 309calCarbohydrates: 34gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 46mgSodium: 1528mgPotassium: 824mgFiber: 4gSugar: 2gVitamin A: 504IUVitamin C: 38mgCalcium: 149mgIron: 2mg
Keyword sides, vegetables
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