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Golden, Buttery Swirls
Mashed potatoes are everyone’s beloved, comforting side dish. But these Gruyère Stuffed Duchess Potatoes are the hotter older cousin – just as comforting, but stuffed with melted Gruyère and covered in garlic brown butter. These are just what your holiday table needs.
Table of Contents
A French Classic
What Are Duchess Potatoes?
Duchess potatoes (pommes de terre duchesse) are a classic French side dish. They’re a purée of mashed potato, egg yolk, and butter, piped from a bag or shaped by hand, then baked in a hot oven until golden. My version has melted Gruyère in the middle and garlic brown butter mixed in and spooned on top, finished with fresh grated Parmesan and chives.
What do they taste like? Mixing egg yolks into buttery mashed potatoes makes them rich and smooth enough to pipe, and the swirls hold their shape in a hot oven. The ridges bake up golden and crisp while the inside stays soft and creamy. When you cut into one, there’s a cube of melted Gruyère in the middle. The garlic brown butter goes into the potatoes and over the top, so every bite tastes nutty and garlicky. Fresh Parmesan and chives go on while they’re still hot.
Tips and Tricks
How to Pipe Duchess Potatoes
Each potato gets piped in two steps: a small base, then a cube of Gruyère, then more potato piped up and around it. Here’s how I set it up.
- ½-inch closed star tip. You can use any piping tip that you like, but the closed star tip is what I used for this look. It gives you the ruffled ridges that turn golden in the oven.
- No piping bag? A zip-top bag with the corner cut off works. The mounds come out smooth without the ruffled edges, but the taste will be amazing either way.
- Set the bag in a tall glass. Fold the top of the bag over the rim so both hands are free to scoop in the potatoes.
- Fill it about halfway. You want the piping bag half-full so you can twist the top closed right above the potatoes.
- Keep the potatoes smooth. Lumps clog the tip, so don’t skip the ricer and tamis.
- Line the sheet pan with parchment. Easy cleanup.
- Pipe 12 small bases. Make them about 2 inches wide and 1 inch apart. Save enough potato in the bag to cover the cheese.
- Press a cube of Gruyère into the center of each base.
- Pipe around the cheese to build a cone. Make sure the cheese is fully covered.
Make-Ahead and Storage
You can pipe these up to a day ahead. Cover the sheet pan loosely with plastic wrap so you don’t flatten the ridges, and keep them in the fridge for up to 24 hours. Store the garlic brown butter in the fridge too, and melt it again before spooning it on. When you’re ready to bake, put the potatoes in the freezer for 15 to 30 minutes while the oven preheats, then spoon on the butter and bake as written.
These are best right out of the oven, but leftovers keep in an airtight container in the fridge for up to 4 days. Reheat them on a sheet pan at 350°F (175°C) for 10 to 15 minutes, until heated through. Skip the microwave. It makes them soggy and takes away the crisp edges.
The Perfect Pairings
Pour everyone a London Mule (Large Batch), Empress gin and ginger beer with a cinnamon vanilla syrup, made by the pitcher. Set out Crispy Fried Brie Bites with Cranberry Chipotle Sauce, melted brie in a crispy crust with a sweet, smoky cranberry sauce on top.
For your main, serve these next to Slow Roasted Prime Rib with Au Jus & Horseradish and an Arugula Fennel Salad with Honey Dijon Dressing, peppery arugula and shaved fennel tossed in a honey Dijon dressing.
For dessert, Cherries Jubilee, warm caramelized cherries spooned over cold vanilla ice cream with shaved chocolate.
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Key Takeaways
- Use a closed star tip. It gives you the ruffled ridges. No piping bag? A zip-top bag with the corner cut off works, but the mounds come out smooth.
- Set the bag in a tall glass to fill it. Fold the top over the rim so both hands are free.
- Make them a day ahead. Pipe them with the cheese inside, cover loosely, and refrigerate up to 24 hours.
- Yukon Golds mash up smooth and creamy. Russets also work and give you a fluffier texture.
- Leftovers keep up to 4 days in an airtight container in the fridge.
Frequently Asked Questions
Duchess potatoes start as mashed potatoes. Egg yolks get mixed in so the mash holds its shape when you pipe it, then the swirls bake until golden on the outside and soft in the middle.
Usually too much moisture. Let the potatoes sit in the colander for 10 minutes, then put them back on the heat for a minute or two to dry out before mixing. Potatoes that are too warm when piped can also slump. The quick freeze before baking firms them up so they hold their shape.
The yolks help the swirls keep their shape in the oven. Without them, duchess potatoes tend to spread and can stick to the baking sheet.
Potatoes that are too hot can scramble the yolks. Let them cool for 5 minutes off the heat first.
I use Yukon Golds. They mash up smooth and creamy. Russets also work and give you a fluffier texture.
Yes. A zip-top bag with the corner cut off works. You’ll get smooth mounds without the ruffled ridges. More in my piping tips.
You can make these up to 24 hours ahead. Pipe them with the cheese inside, cover loosely, and keep them in the fridge. Give them their 15 to 30 minute freeze before baking. All the details are in the make-ahead section.
Equipment
- large saucier
- 1 qt saucier
- colander
- sheet pan
- parchment paper
Ingredients
Potatoes
- 2.2 lb yukon gold potatoes, peeled and cubed
- 2 tsp kosher salt
Garlic Brown Butter
- 6 tbsp unsalted butter
- 4 garlic cloves, peeled
Duchess Potato Mixture
- 3 egg yolks
- 3/4 cup parmesan, grated
- 1/2 tsp white pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- kosher salt, to taste
Filling and Garnish
- 6 oz gruyère block, cut into 12 cubes
- parmesan, grated, to taste
- chives, chopped, to taste
Instructions
- Boil the Potatoes: Place the potatoes in the large saucier and cover with cold water. Add the salt and bring to a boil. Cook until fork tender.2.2 lb yukon gold potatoes, 2 tsp kosher salt
- Garlic Brown Butter: Add the butter and garlic cloves to the 1 qt saucier over low heat. Cook until the butter is golden brown, then remove from the heat. Remove and discard the garlic.6 tbsp unsalted butter, 4 garlic cloves
- Dry the Potatoes: Drain the potatoes and let them sit in the colander for 10 minutes. Pass them through the potato ricer, then through the tamis strainer. Return to the saucier over medium-low heat for 1 to 2 minutes to cook off excess moisture. Remove from the heat and cool for 5 minutes.
- Mix: Add 3 tbsp of the garlic brown butter, the egg yolks, Parmesan, white pepper, onion powder, and garlic powder to the potatoes. Mix until fully incorporated. Season with salt.3 egg yolks, 3/4 cup parmesan, 1/2 tsp white pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, kosher salt
- Pipe: Line the sheet pan with parchment paper. Fit the piping bag with the star tip and fill with the potato mixture. Pipe a small dollop onto the sheet pan and press a cube of gruyère into the center. Pipe the potatoes around the cheese to form a cone. Repeat to make 12.6 oz gruyère block
- Freeze: Place the sheet pan in the freezer for 15 to 30 minutes. Preheat the oven to 425°F (220°C).
- Bake: Spoon the remaining garlic brown butter over the potatoes. Bake for 15 to 20 minutes, until golden.
- Garnish: Top with grated Parmesan and chives.parmesan, chives
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
