Cream Cheese Chive Duchess Potatoes
Cream Cheese Chive Duchess Potatoes are delicious, individually portioned mounds of mashed potatoes that have been baked. Inside, they’re creamy and fluffy while the outside is beautifully golden and crisp.
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Easy Duchess Potatoes Recipe
We’re in our new house now!
I think we’ve done a pretty good job of getting unpacked and settled. I hate the clutter of packing materials everywhere and have an extreme dislike for living in a space that feels like I haven’t made it mine yet.
Despite all of that, I think we’re a little crazy to be hosting Thanksgiving this year… But I’m also super excited to share our new home with our family so soon. It’s like a christening of sorts to be celebrating and opening our home and kitchen right away.
It’s also been a really good motivator to continue to work to get organized. I’ll tell you though, to be totally real and honest, that I definitely have not followed my own Thanksgiving Preparation Schedule.
While doing that, I remembered that I hadn’t shared this recipe for Cream Cheese Chive Duchess Potatoes yet and I wanted to before Thanksgiving.
I made these cream cheese potatoes for Kendall’s birthday dinner to go with the Slow Cooker Ham with Honey Marmalade Mustard Glaze. We’re definitely having the ham for Thanksgiving. I’ll also be making a Apple Cider Sage Turkey Brine and Kevin is going to smoke a turkey, too.
Last year was the biggest Thanksgiving I’d previously hosted and this year we’ll have four more people than we did before…that calls for lots of food!
What are Duchess Potatoes?
Duchess potatoes are a mixture of mashed potato, egg yolk, and butter piped through a piping bag into various shapes. Then, baked until golden brown potatoes with nice crispy edges.
They’re often seasoned similarly to mashed potatoes. In this recipe, I’ve switched things up a bit by adding cream cheese and chives for an extra pop of flavor.
An amazing thing about these Cream Cheese Chive Duchess Potatoes is the fact that all four kids liked it, even the ones who say they don’t like mashed potatoes.
That’s a win in my book and I think the extra few minutes spent on presentation, plus the nice golden crispy exterior won them over.
Where did Duchess Potatoes Originate?
Duchess Potatoes, or pommes duchesse, have quite the history!
They’re a classic item in French cuisine that can be traced back to a 1746 edition of La Nouvelle Cuisinière Bourgeoise. In the United States, there is documentation that recipes have been around in cookbooks, such as The American Housewife Cook Book: Parts I & II, since at least 1878.
Tools Needed for this Duchess Potatoes Recipe
You’ll need a few kitchen tools to prepare this recipe for duchess potatoes. Here’s what I recommend having on hand before getting started:
- Potato Peeler – to remove the potato skins before boiling the potatoes.
- Large Pot – to boil potatoes in.
- Potato Ricer – I prefer to use a ricer over a potato masher when mashing the cooked potatoes so I don’t end up with large chunks of potatoes. You could also use a food mill.
- Measuring Cups and Spoons – to measure ingredients.
- Large Bowl – for mixing ingredients.
- Hand Mixer – to combine the egg yolks, butter, cream cheese, and whole milk together
- Rubber Spatula – to stir the mashed potatoes in with the cream cheese mixture
- Large Piping Bag – to pipe the potato mixture. If you don’t have a large pastry bag, you can also use a large ziploc bag
- Large Star Tip – to attach to the piping bag to make decorative swirls out of the potato mixture.
- Baking Sheet – to cook the duchess mashed potatoes.
Duchess Potatoes Ingredients
This duchess potatoes recipe may look fancy, but it’s actually so easy to make and requires just a handful of ingredients.
- Potatoes
- Kosher salt
- Bay leaves
- Egg yolks
- Butter
- Cream cheese
- Whole milk
- Fresh chives
- Salt and pepper
For the complete ingredient list and detailed instructions to make duchess mashed potatoes, scroll to the bottom of this post for the FREE printable recipe card.
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How to Make Duchess Potatoes
Here’s the basic rundown of how to make duchess potatoes:
- Boil the potatoes in a pot of well salted water. Add in the bay leaf too.
- Once cooked through, press potatoes through a potato ricer.
- Mix the potatoes together with the cream cheese, egg yolks, butter, and whole milk.
- Spoon the potato mixture into a piping bag fitted with an extra large piping tip. Pipe onto parchment paper-lined baking sheets.
- Set trays in freezer to chill the potato mixture.
- Remove duchess potatoes from freezer, then brush with melted butter.
- Bake until puffed and golden.
The above is simply a quick summary of this elegant side dish. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
What Are the Best Potatoes for Duchess Potatoes?
I recommend using Yukon Gold potatoes for this duchess potato recipe. Yukon Gold potatoes are waxy and mash really well without becoming gluey.
Can I Freeze Duchess Potatoes?
Cream Cheese Chive Duchess Potatoes are awesome if you’re busy and need to do some of the prep work ahead of time, because you can freeze the potatoes until you’re ready to bake them.
Did you know you can freeze potatoes? I hadn’t really done that much experimenting with freezing potatoes until this recipe, but it worked great.
I made a double batch and froze half of them. We ate the rest a couple weeks later and all I had to do was pop them in the oven and bake — so perfect!
Tips for Making Duchess Potatoes
Make sure to salt the water you’re going to boil the potatoes in very well. You want the potatoes themselves to have some flavor, otherwise your duchess potatoes may turn out a little bland.
When piping the potato mixture onto the baking trays, be sure to use an extra large piping tip. If the piping tip is too small, the tip will become clogged and it’ll be a pain to pipe it all out.
Also, you want to pipe the duchess potatoes about 2 inches apart from each other. They’ll spread a bit in the oven and you don’t want them forming one big blob.
FAQ Duchess Potato Recipe
Got questions about how to make these duchess mashed potatoes? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use different herbs?
Sure! You can definitely mix up the fresh herbs – thyme or rosemary would also be delicious in this recipe.
How long do they take to bake?
They take 20 – 30 minutes to bake, however baking time can vary depending on how large you make your piped potatoes.
When should I serve Duchess Potatoes?
The individual portions of potatoes make these duchess mashed potatoes the perfect recipe for a dinner party or other special occasion. They’re great during the holiday season, such as Thanksgiving or Christmas dinner parties.
But, that doesn’t mean you can’t enjoy them any time! They make a great addition to many different meals.
How should I store leftover Duchess Potatoes?
Leftovers should be transferred to an airtight container and stored in the refrigerator. They’ll last 3 – 4 days.
Try these Duchess Potatoes at Home!
Next time you’re looking for a unique potato side dish to make, give this duchess potato recipe a try!
Did you love the flavor and fun presentation? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your duchess potatoes!
More Potato Side Dishes:
Potatoes, in some form, always seem like a classic Thanksgiving side dish. They’re perfect to serve potluck-style, usually travel well for those attending Thanksgiving as a guest and can often be made ahead. Here are a few of our favorite potato recipes for Thanksgiving.
Blue Cheese Rosemary Mashed Potatoes are your favorite Russet Potato Mashed Potatoes after a surprising makeover. With the addition of pureed cannellini beans, gorgonzola cheese, and fresh rosemary you go from yum to YUM!
Mascarpone Chive Mashed Potatoes are similar in flavor to these Cream Cheese Chive Duchess Potatoes, but are served like traditional mashed potatoes
Roasted Garlic Cauliflower Mashed Potatoes are anything but traditional. They’re are ramped up with the flavors of roasted garlic, cauliflower puree, and the smoothness of cream cheese.
Rosemary and Garlic Roasted Potatoes are fragrant thanks to the addition of fresh rosemary and garlic.
Broccoli Cheese Loaded Twice Baked Potatoes have all the same goodness of a regular loaded baked potato plus some broccoli all mixed together with the potato pulp, stuffed and baked to gooey perfection.
Smashed Potatoes with Parmesan Gremolata are smashed, roasted baby potatoes topped with a delicious mixture of fresh parsley, lemon, and parmesan
Artichoke, Leek and Potato Casserole is perfect if you’re looking for a layered, gratin-style potato side dish. The addition of leek and artichoke makes it extra special.
What are your favorite potato recipes for Thanksgiving?
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Cream Cheese Chive Duchess Potatoes
Cream Cheese Chive Duchess Potatoes are delicious, individually portioned mounds of mashed potatoes that have been baked. Inside they're creamy and fluffy while the outside is beautifully golden and crisp.
Ingredients
- 3 lbs. peeled and quartered Yukon Gold Potatoes
- 1 teaspoon Kosher Salt
- 2 dried Bay Leaves
- 3 Egg Yolks, room temperature
- 5 tablespoons Butter, melted
- 5 ounces Cream Cheese, softened
- 1/3 cup Whole Milk, warmed
- 1/4 cup sliced Fresh Chives
- Salt and Pepper, to taste
- 2 tablespoons butter, melted, for brushing
Instructions
- Prepare 2 large baking pans by lining them with parchment paper. Set aside.
- Add potatoes to a stockpot with hot water.
- Add the bay leaves and 1 teaspoon of salt.
- Bring to a boil, then lower to simmer and allow to cook until very tender, approximately 20-30 minutes.
- While the potatoes cook, add the egg yolks, butter, cream cheese, and whole milk to a large mixing bowl and combine.
- If desired, use a hand mixer on low speed. A wire whisk works well, too.
- Once potatoes are tender, drain the water and discard the bay leaves.
- Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer) and into the bowl with the cream cheese mixture. Sprinkle in the chives and stir to combine.
- Taste for seasonings and add salt and/or pepper, if desired.
- Preheat oven to 400 degrees F.
- Transfer the potato mixture to a large pastry bag fitted with an extra large piping tip (if the opening is too small, you'll have trouble with clogging). You may need to work in batches, depending on how large the bag is.
- On the prepared baking sheets, pipe swirls of potatoes in rounds measuring approximately 3 inches in diameter and 1 1/2 to 2 inches tall.
- Space them 2 inches apart so they do not spread into each other when baking.
- After piping is complete, transfer the baking sheets to the freezer and chill for 15 minutes, or until they're firm. This will help them hold their shape when baking.
- Then, brush the tops of the potato swirls with the melted butter using a silicone pastry brush.
- Transfer the baking sheets the the oven.
- Bake them for 20 - 30 minutes, rotating the pans halfway through, or until they're puffed and golden.
- Serve.
Notes
For piping tips, how to fill a pastry bag, and information about my favorite pastry tips check out these Cupcake Piping Tips. Many of the tips will apply to piping the potato mixture.
This recipe freezes well, too!
Once you've frozen the unbaked potatoes, you can transfer them to a gallon sized zip top bag and store in the freezer until you're ready to bake. Then, proceed with the remaining steps of the recipe.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 308mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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Stacy says
I tried making these last week. While they were delicious, I found the potato mixture to be a bit slack for piping. Any suggestions for how to offset this?
Katie says
I would make sure that you are using 3 pounds of potatoes by weighing them on a kitchen scale after peeling and chopping. Bags from the grocery store aren’t always perfectly accurate even if they’re labeled a certain weight. If you find it still too difficult for you to pipe you can refrigerate the mixture to firm it up a bit before piping. I’m not sure what else to recommend as I don’t have that challenge when I prepare the recipe.
Winnie the Induction Cook says
I love all potato recipes and these look amazing. I’m just not sure whether I’d be able to make mine look so perfect! I do like the idea of being able to make and freeze them ahead of time. How long can potato freeze for?
Katie says
I don’t freeze longer than 2 weeks, so I can’t speak beyond that. Thanks for stopping by!
Coley | Coley Cooks says
These look killer! I love the individual portions.