If you’ve never heard of Duchess potatoes, chances are you’ve seen them.
They’re basically mashed potatoes kicked up a notch, but let’s find out the other differences between mashed potatoes and Duchess potatoes.
- Are potatoes that have been boiled and crushed until smooth.
- Have milk in them.
- Have butter, salt, and pepper.
- Are mashed potatoes piped onto a baking sheet and browned in the oven.
- Have cream instead of milk, and also egg yolks.
- Have butter, salt, pepper, and also nutmeg (or other spices).
Both dishes are primarily made from russet or Yukon Gold potatoes. Russet potatoes are reportedly the best potatoes for mashed, but SimpyRecipes.com maintains Yukon Gold is better for Duchess. Martha Stewart concurs, but most other recipes I looked at use russets.
In conclusion: Mashed potatoes are simple, with milk, butter, salt, and pepper; duchess potatoes are piped and prettier, with cream, egg yolks, butter, salt, pepper, and nutmeg.
I haven’t tried making Duchess potatoes yet, but from what I’m reading it’s not difficult. Bringing a side dish to Christmas dinner this year? Consider impressing your family with Duchess potatoes!