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Duchess Potatoes

To prep ahead, portion onto baking sheet. Freeze until hard, then transfer to a zip-top bag and freeze, up to 3 days. Brush with yolk mixture and bake as directed.

  • prep: 20 mins
    total time: 1 hour 15 mins
  • servings: 8


  • 2 1/2 pounds Yukon Gold potatoes (about 10 medium), peeled and cut into 1-inch pieces
  • Salt and pepper
  • 3 tablespoons cold unsalted butter, plus more for parchment
  • 3 large egg yolks, divided
  • 1/4 cup plus 2 teaspoons heavy cream, divided
  • Ground nutmeg

Cook's Note

These mounds of soft, buttery spuds with crisp golden crusts have indented centers made to hold pools of gravy.


  1. Step 1

    In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil; reduce to a rapid simmer and cook until tender, 15 minutes. Drain in a colander, let sit 5 minutes, then return to pot. Add butter and, with a potato masher, mash until smooth. Season with salt and pepper. Add 2 egg yolks, 1/4 cup cream, and pinch of nutmeg; stir until combined.

  2. Step 2

    Preheat oven to 450 degrees. Line a baking sheet with parchment and lightly butter paper. Dollop mixture in 8 equal portions on sheet, 2 inches apart. Using the back of a spoon, create a small well in the center of each. Freeze until firm, 15 minutes. Whisk together remaining egg yolk and 2 teaspoons cream. Brush on potatoes and bake until golden, 15 minutes.

Everyday Food, November 2012