Roasted Garlic Duchess Potatoes

Dress them up with creme fraiche and a sprinkling of chives.

Roasted Garlic Duchess Potatoes

Caitlin Bensel; Food Stylist: Torie Cox

Active Time:
1 hrs
Total Time:
1 hrs 40 mins

Duchess potatoes are a fanciful way to present the humble side dish of mashed potatoes. Duchess potatoes are made with mashed, boiled potatoes, egg yolks, butter, and cream. They're pureed down to a silky consistency, then piped onto a baking sheet. Finally, they're baked until golden brown and beautiful.

It doesn't take much more effort to go from mashed potatoes to these darling potato rounds. In fact, you can use your stand mixer to do all the mashing for you. Then, just pop the potato mixture into a piping bag, and use your best frosting skills to make rounds of spuds.

You can serve duchess potatoes as they are—the roasted garlic in these adds a deep savoriness, so not much else is needed. But if you want to elevate them a bit more, add silky creme fraiche, a sprinkling of chives or bacon, or even a savory onion jam.


  • 2 garlic bulbs

  • 2 Tbsp. olive oil

  • 3 Tbsp., plus 2 tsp., Kosher salt, divided

  • 3 lbs. Russet potatoes, peeled and cut into 2-inch cubes

  • 5 Tbsp. softened unsalted butter, divided

  • 1/4 cup heavy cream

  • 1/2 cup (1 oz.) finely grated Parmigiano Reggiano

  • 3 large egg yolks

  • Pinch nutmeg

  • 1/4 tsp. freshly ground black pepper


  1. Preheat oven to 425°F.

    Cut off pointed tip of garlic bulbs to create an exposed surface. Place bulbs on 8x 8-inch sheet of aluminum foil. Drizzle with olive oil. Sprinkle with 1 teaspoon salt. Fold foil to seal. Bake until garlic is aromatic and golden brown on the cut side when you peak in the packet, 45 minutes. Remove from oven and open foil packet, let cool 10 minutes. Place aside.

  2. While garlic roasts, place cubed potatoes in a large pot with enough cool water to cover by 2 inches. Add 3 tablespoons salt. Bring to a boil, reduce heat, and simmer until potatoes are soft and easily pierced with a fork, about 10 to 15 minutes. Drain potatoes well in a colander and let stand 5 minutes.

  3. Transfer potatoes to a stand mixer fitted with the whisk attachment. Squeeze entire head of each garlic to remove roasted cloves and add to mixer. Add 4 tablespoons butter, heavy cream, Parmigiano Reggiano, nutmeg, remaining teaspoon salt, and freshly ground black pepper. Beat on medium speed just until smooth, about 1 minute. With mixer on low speed, add egg yolks one at a time and beat until combined mixture smooth and thick.

  4. Line two large rimmed baking sheets with parchment paper. Transfer potato mixture to piping bag fitted with French star tip. Pipe potatoes onto sheet pans in concentric circles 3-inches wide x 2-inches high, leaving 2 inches between each mound. Melt remaining tablespoon butter and lightly brush top of each mound. Bake 20-25 minutes until tops are light golden brown, swapping sheet pans top to bottom and front to back halfway through. Cool 5 minutes.

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