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Duchess potatoes on tray

Duchess potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 20 (serves 4-5)

Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and cheese and piped into swirls, they make an indulgent side dish

  • Gluten-free
Nutrition: Per serving (5)


  • 500g floury potatoes, chopped
  • 1 large egg, separated
  • 30g soft butter
  • 30g parmesan ,finely grated
  • grating of nutmeg
  • vegetable oil, for the tray


  • STEP 1

    Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth – use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.

  • STEP 2

    Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.

  • STEP 4

    Bake the potatoes for 15-20 mins until golden-brown and crisp.

Goes well with


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