This old fashion duchess mashed potatoes recipe is delicious and that is all there is to it. These potatoes are easy to make, inexpensive, and they make a hearty side dish to just about anything on your dinner menu.
Old Fashion Duchess Mashed Potatoes Recipe
Duchess mashed potatoes are a 1960’s favorite and were typically served as a garnish around meat dishes. The mashed potatoes were often piped around the roast as a decorative trim, so they were purposeful just as much as they were pretty!
Eggs are the magic ingredient when it comes to these potatoes, and I’ll be honest, I wasn’t quite sure about the idea at first. But eggs are yummy, so I figured it was worth a shot. Take a look below and see how to make this simple duchess mashed potatoes recipe for yourself!
Can you make mashed potatoes ahead of time?
Yes you can! If you wish to make these duchess mashed potatoes ahead of time, follow the directions as listed below. You can then allow the potatoes to cool before placing them in an air tight container. Refrigerate the mashed potatoes overnight.
When you are ready to heat the mashed potatoes, simply add a splash or milk and pat of butter and mix well. Then you can heat in the oven, microwave, or on stove top until warmed through.
Can you freeze mashed potatoes?
Yes you can! Prepare the duchess mashed potatoes according to the directions below. Allow to cool. Spoon the potatoes into a durable freezer bag. Remove all of the air and press the bag flat. Place the freezer bag inside of a second bag. Remove the air again. Wrap the bag in tinfoil and mark the package with the name of the item as well as the date.
When you are ready to enjoy, allow the package a few hours to thaw or you can place the package in the fridge to thaw overnight. You can then transfer the potatoes into a container for heating.
How to Make Duchess Mashed Potatoes:
Now let’s get started! You will find that these potatoes are easy to make and pair well with all sorts of main dishes. You can try them with roast, steak, ham, even fish dishes.
– Yukon Gold or Russet potatoes
– Salt and Pepper
– Fresh Parsley
– Cream Cheese
1. Clean and rinse potatoes well. Peel and cut into fourths.
2. Add the potatoes to boiling, lightly salted water. Then allow them to boil for 12-15 minutes or until cooked through. To test, insert a knife into the potatoes. If it goes in without resistance, the potatoes are ready.
3. Drain potatoes well. Add them to a mixing bowl along with the butter, milk, eggs, and optional cream cheese.
4. Whip the mixture using a hand mixer or stand mixer. This makes the potatoes nice and fluffy. You can use a potato masher if you wish, just mash and mix until smooth.
5. Transfer to a baking dish. Bake at 450 degrees for 10-12 minutes.
6. Add salt and pepper to taste.
7. Serve hot with melted butter and a parsley garnish.
Now, let’s get ready to serve!
Here are a few suggestions for serving your duchess mashed potatoes.
You can serve your duchess potatoes a few different ways. You are welcome to place them in a serving bowl and garnish with parsley, you can pipe them around a roast, or you can make these duchess potato cups like I did!
Simply spoon the potatoes into a pastry bag and pipe them into a cupcake cup (aluminum cups are nice and sturdy) and serve. These would be adorable for a buffet style dinner or if you just want to add some flare to a dinner party.
How delicious do these mashed potatoes look? You will never make regular mashed potatoes again.
You don’t need a reason or a holiday to whip up these duchess mashed potatoes. In fact, they have become a weekday star around here. They are easy to make, inexpensive to enjoy, and taste amazing.
Give them a try, won’t you? This is one vintage recipe I think we can all get behind.
- 5 pounds of either Yukon Gold or Russet potatoes
- 6 tablespoons of butter
- 1 cup of milk
- 2 eggs
- Salt and pepper, to taste
- Fresh parsley, for garnish
Clean and rinse potatoes well. Peel and cut into fourths.
Add the potatoes to boiling, lightly salted water. Allow them to boil for 12-15 minutes or until cooked through. To test, insert a knife into the potatoes. If it goes in without resistance, the potatoes are ready.
Drain potatoes well. Add them to a mixing bowl along with the butter, milk, eggs, and optional cream cheese.
Whip the mixture using a hand mixer or stand mixer. This makes the potatoes nice and fluffy. You can use a potato masher if you wish, just mash and mix until smooth.
Transfer to a baking dish. Bake at 450 degrees for 10-12 minutes.
Add salt and pepper to taste.
Serve hot with melted butter and a parsley garnish.