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Duchess Potatoes Straight From the Freezer

Duchess potatoes are mashed potatoes made with butter , heavy cream and egg yolks. Shaped and then frozen, these are easily made ahead and then reheated!

Duchess Potatoes

I dare say that the mashed potatoes,( in this case Duchess potatoes), on the table are more popular than the turkey!

Well, I can tell you that they are at least equal to the big bird.

But, what are Duchess potatoes?

 Duchess potatoes are those pretty little rosettes of piped potatoes that often are found next to a massive steak or even a perfect roast chicken in a nice restaurant.

This French version of mashed potatoes is often piped out of a pastry bag to create those picture perfect rosettes.

Duchess potatoes on white plate

But there is no reason you can’t make them yourself!

I like to get things done fast and am not known for frou frou. So at This is How I Cook we prefer ours shaped and ready for gravy.

I also prefer to keep it simple and piping is not my forte!

So it was last week between the papering and the painting, I found myself peeling 5 lbs of Yukon Gold potatoes to get my mashed potatoes crossed off the list.

And then I found out after forming 18 little mashed potato gravy boats-well, they are, aren’t they – that my dear daughter and fiance decided not to come visit.

Duchess Potatoes

It’s not their fault. It’s not anyone’s fault. Well, it is that little virus’s fault. If I could ground that virus, I would!

So with lots of little Duchess potatoes gravy boats, I did the right thing. I froze them.

These are the best frozen mashed potatoes that I know of. AND, I’m sharing them with you.

Now Manservant and I can pull them out of the freezer when ever we want and eat mashed potatoes to our heart’s content!

It’s not that I mind making mashed potatoes, but on turkey day it gets to be kind of a pain with so much going on in the kitchen, that  it’s great to have the potatoes out of the way.

Duchess Potatoes

Making  Duchess potatoes  is almost the same as making your standard version of mashed potatoes. Butter and heavy cream are the standard, but it’s the egg yolks that keep them rich and creamy.

Want to stir in some cheese? I won’t stop you. More seasonings or garlic also work.

I love my potatoes however I can get them but I’m curious if  you prefer silky smooth mashed potatoes or the kind with chunks? I’m kind of in the middle on this but my friend won’t eat them if there are any lumps.

Make your duchess potatoes however you prefer.

This year between my papering and painting, I’m keeping these basic. And once the gravy is added, no one will tell if they are lumpy or creamy or if they have cheese.

Duchess Potatoes

Can you really freeze mashed potatoes?

Well, I already told you yes, and these potato rings are frozen in about 15 minutes. From there just peel them off your parchment and stick them in a giant zip lock bag to be used later.

When you are craving  potatoes, which for me happens quite a bit, just preheat your oven to 450 and place as many as you can eat on a parchment lined baking sheet. 

Brush with a bit of egg yolk and heavy cream and bake for 15 minutes. That is it! 

Now get to work! Time to start peeling!

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Duchess Potatoes

Duchess Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 60 Minutes
  • Yield: 8 - 10 Servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


Duchess potatoes are just another name for fancy mashed potatoes!



2.5 pounds Yukon Gold potatoes, peeled and cut into 1” pieces

3 T cold unsalted butter, plus more for greasing parchment

3 large egg yolks  (1 is for brushing on top)

1/4 c heavy cream plus 2 t heavy cream for top of potatoes

Salt and fresh pepper


In a large pot, cover potatoes with cold, well salted water by 2 inches. Bring to a boil, reduce heat so that the water slowly simmers and cook until tender, about 15 minutes. Drain well. Let potatoes sit 5 minutes.

Return potatoes to pot. Add butter and mash until smooth. Season with salt and pepper.

Stir in two egg yolks,  and 1/4 c heavy cream.

Line a baking sheet with parchment and butter lightly. Using a 1/2 c measure, drop 8 to 10 portions on parchment. Using the back of a spoon, create a small well in the center of each portion. Freeze until firm, about 15 minutes.

These may now be taken off of baking sheet and frozen in a large zip lock bag.

OR…preheat oven to 450. Whisk remaining egg yolk and 2 t cream. Brush on potatoes and bake until golden, about 15 minutes.


*Prep time includes boiling time.



Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Monday 23rd of November 2020

I'm so sorry that your daughter and fiance aren't able to be with you this year but I'm so happy to know that these potatoes freeze well! I really appreciate do-ahead recipes during busy holidays.


Thursday 19th of November 2020

I am making this. !8 will last quite a while in my freezer so I love the pull them out on a whim concept. Maybe even Thanksgiving. GREG

Healthy World Cuisine

Wednesday 18th of November 2020

Abbe, this is a fantastic idea! Great solution to the problem we are all having. Good to know that these can be frozen and then getting those little crispy edges before serving looks so good. Can't wait to try this soon. Wishing your family a safe and happy Thanksgiving.


Wednesday 18th of November 2020

Great idea!! I've made and piped these before on the holidays, but it IS a lot of extra work on an already busy cooking day. My family will love yours, Abbe!!

John / Kitchen Riffs

Tuesday 17th of November 2020

Piping isn't my forte either, so I'd want to preform these. And it's a great idea to freeze them -- I'm going to try that. Your post reminds me that it's been ages since I've made these (I do sometimes have them at restaurants, although when I'll be in one of those again is a mystery to me). Homemade is better, though. Too bad Zoe (and her fiance!) can't make it for Thanksgiving, but times are weird. Better to be safe. Anyway, nice recipe -- thanks.