Food Recipes Side Dishes Potato Dishes Cacio e Pepe Duchess Potatoes 4.6 (5) 4 Reviews Pecorino cheese and black pepper elevate these classic French potatoes. By Renu Dhar Renu Dhar Renu is a personal chef, culinary instructor, and food blogger. Food & Wine's Editorial Guidelines Published on November 22, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Active Time: 20 mins Total Time: 45 mins Servings: 8 Jump to recipe Duchess potatoes, the elegant mashed potato, egg yolk, and butter mixture, gets a cheesy, spiced boost with the addition of pecorino and fresh black pepper in this upscale take. Using a piping bag with a star tip gives these potatoes their signature flowery look. If you don’t have a piping bag or star tip, don’t let that stop you from making these potatoes. Simply spoon the potato mixture into a ziplock bag and snip off the corner to create a piping bag. The cheese and pepper flavor along with a beautifully browned base will retain their appeal. Serve these duchess potatoes alongside roasted duck or chicken, turkey meatloaf, Thanksgiving turkey, or a pork tenderloin. Or use them as a topping for your next shepherd's pie. Frequently Asked Questions Why are my duchess potatoes flat? Extra cream and extra butter make delicious mashed potatoes, but when making duchess potatoes hold off on the cream and butter. The extra moisture and fat makes them flat. What kind of potato is most often used for duchess potatoes? A starchy potato such as Yukon Gold or russet is typically used for duchess potatoes. We prefer to use Yukon Gold, as these get so velvety and have an extra buttery flavor. Notes from the Food & Wine Test Kitchen Make sure to mash the potatoes completely but don’t overwork them, as you’ll end up with gluey potatoes. The test kitchen suggests using a potato ricer or a food meal, as they aerate while also making the potatoes smooth. When brushing the tops with butter, be gentle so as not to deflate the peaks and valleys. Make ahead You can pipe the potato swirls (rosettes) up to two hours before baking. Or you can freeze the piped potato swirls until solid and transfer them to a freezer bag or freezer-safe airtight container. Frozen potato swirls will keep for up to three months. When baking them from frozen, simply add an additional five minutes to the baking time. Cook Mode (Keep screen awake) Ingredients 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 5 cups) 2 teaspoons kosher salt 1/4 cup unsalted butter, melted, divided 1 cup pecorino cheese, grated (about 1 cup) 1/4 cup heavy whipping cream, at room temperature 3/4 teaspoon black pepper, plus more for garnish 1/8 teaspoon ground nutmeg 3 large egg yolks Chopped fresh chives Directions Place potatoes in a large saucepan; cover with cold water to a depth of 2 inches; add salt. Bring to a simmer over medium; cook until potatoes are fork-tender, about 14 minutes. Drain and return potatoes to saucepan. Shake saucepan over medium heat to dry potatoes, about 1 minute. Preheat oven to 425°F. Line 2 large baking sheets using parchment paper. Mash potatoes and 2 tablespoons of the butter until smooth. Add pecorino cheese, cream, black pepper, and nutmeg; mash potatoes until incorporated. Let potatoes cool until warm to the touch, 3 to 5 minutes. Stir in egg yolks, 1 at a time, stirring until incorporated. Transfer potato mixture to a pastry bag fitted with a 1/2-inch star tip; pipe potatoes in even rosettes about 2 inches wide and 2 inches high onto prepared baking sheets. Lightly brush with remaining 2 tablespoons melted butter. Bake in preheated oven until golden brown, about 20 minutes. Top with chives. Serve hot. Rate It Print