Duchess Potatoes
Duchess potatoes are an elegant side dish that’s surprisingly easy to make! A creamy potato mixture is piped then baked until golden brown and slightly crisp on the outside, and meltingly delicious on the inside.
The name “duchess potatoes” makes you think this is a side dish fit for royalty—and you’re not exactly wrong. Rather than plopping a scoop of mashed potatoes on a plate, duchess potatoes are piped into beautiful little spirals. This is definitely the most graceful way to serve potatoes, and it’s the reason duchess potatoes are a staple at fancy dinners and restaurants.
Traditionally, duchess potatoes are made with egg yolk which makes them rich, golden in colour, and amazingly creamy. My recipe swaps in cornstarch for the egg, but the overall process remains the same. Baking the duchess potatoes makes those swirls and ridges crispy and brown, which is the perfect contrast to that divine interior!
Why You’ll Love This Duchess Potatoes Recipe
- Creamy, dreamy potatoes. It’s hard to resist the rich, creamy texture of Duchess potatoes. With a velvety smooth interior and a crispy exterior, they are truly a delight!
- Easy to customise. There’s a lot of room to put your own spin on this recipe. I share some ideas below, but feel free to experiment!
- Impressive presentation. Duchess potatoes are known for their elegant appearance, so they’re sure to impress dinner guests and elevate any meal.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – AKA your standard baking potatoes.
- Salt and ground black pepper
- Vegan butter – I like to use my homemade vegan butter.
- Vegan sour cream – This vegan sour cream is my favourite!
- Seasonings – Garlic powder, onion powder, and nutritional yeast.
- Fresh parsley
- Cornstarch – This helps bind the ingredients together so they can hold their shape after piping.
What Kind of Potatoes Are Best for Duchess Potatoes?
When choosing potatoes for duchess potatoes, the best option is a variety with a high starch content, like Russet or Yukon Gold. These potatoes have a fluffier, lighter texture when cooked, which is crucial for creating the dish’s signature creamy interior. Avoid waxy potatoes like red or new potatoes, as they tend to become gluey when mashed.
How to Make Duchess Potatoes
- Prepare. Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Boil the potatoes. Place the potatoes in a large pot and add enough water to cover, along with 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 10-12 minutes, or until fork-tender.
- Mash the potatoes. Drain the potatoes and return them to the pot. Mash them a bit, then add the butter and vegan sour cream. Continue to mash until the butter has melted and the mixture is smooth.
- Season the potatoes. Fold the remaining ingredients into the potato mixture.
- Pipe. Scoop the potato mixture into a piping bag; use a star tip if you have one. Pipe the potatoes onto the prepared baking sheet.
- Bake. Place the pan in the oven and bake for 15 to 20 minutes, or until golden brown and set.
Tips for Success
- No piping bag? No problem! Use a zip-top bag with the corner cut off to pipe the potato mixture onto the baking sheet.
- Or just skip the piping. If you don’t want to fuss with piping, you can use a small cookie dough scoop to create individual mounds on the baking sheet.
- Avoid over-mashing. Be careful not to over-mash the potatoes, as this will result in a gummy texture. You do want to make sure any large lumps are broken up so they don’t clog the piping bag.
More Flavour Ideas
- Make them cheesy. Add vegan Parmesan or shredded vegan cheese to the potato mixture for a cheesy twist on traditional duchess potatoes. Alternatively, you can sprinkle grated vegan cheese over the tops of the potatoes before baking.
- Add herbs. Experiment with different herbs, such as rosemary or chives.
- Spice it up. Some freshly grated nutmeg or sweet or smoked paprika also make an excellent addition to this recipe.
Serving Suggestions
Duchess potatoes are the perfect accompaniment to main dishes like vegan chicken, crispy air fryer tofu, vegan Wellington, and vegan meatloaf. They’re also fantastic as an alternative to mashed potatoes for holiday dinners!
Make-Ahead Instructions
Duchess potatoes can easily be made ahead of time. After piping the potato mixture onto the baking sheet, cover and refrigerate them for up to one day. When you’re ready to serve, let the potatoes come to room temperature while the oven preheats, then bake according to the recipe instructions.
How to Store Leftovers
Transfer the duchess potatoes to an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy them again, reheat the potatoes in the oven or air fryer at 350°F until they’re warmed through. (The microwave works too, but it’s not ideal as they’ll be much softer.)
Potatoes don’t freeze well, so I don’t recommend freezing this recipe.
More Vegan Potato Recipes
- Loaded Potato Soup
- Air Fryer Potato Wedges
- Garlic Roasted Potatoes
- Vichyssoise
- The Best Vegan Potato Salad
Enjoy friends! If you make this duchess potatoes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Duchess Potatoes
Ingredients
- 2 large russet potatoes, peeled and cut into 1 ½ inch cubes
- 1 teaspoon salt, 6 grams
- ¼ cup vegan butter, cubed, 56 grams
- ¼ cup vegan sour cream, 56 grams
- 1 teaspoon salt, 6 grams
- ½ teaspoon ground black pepper, 1 gram
- 1 teaspoon garlic powder, 3 grams
- 1 teaspoon onion powder, 2.4 grams
- ¼ cup chopped fresh parsley, 15 grams
- ¼ cup nutritional yeast, 16 grams
- 1 ½ tablespoons cornstarch, 15 grams
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the cubed potatoes in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 10-12 minutes, or until fork-tender.
- Drain the potatoes and return them to the pot. Mash them a bit before adding the butter and vegan sour cream. Continue to mash until the butter has melted and the mixture is smooth. Do not over-mash unless you want gummy potatoes.
- Fold the salt, pepper, garlic powder, onion powder, parsley, nutritional yeast, and cornstarch into the potato mixture.
- Fill a piping bag (or a large freezer bag with a small hole cut in the corner) with the potato mixture. Pipe the potato mixture in swirls (about 2 inches in diameter) onto the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown and set.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
