Duchess Potatoes

This recipe serves 30, but can easily be scaled down, and we think it’s well worth it!


  • 10 lbs Cold River Gold potatoes
  • 2 lbs (or 4 cups) butter
  • 8 ounces cream (to desired consistency)
  • 8 egg yolks
  • Approximately 1 teaspoon freshly ground nutmeg, to taste
  • sea salt and pepper, to taste


Peel and cube potatoes to roughly the same size.

Cook potatoes in a large pot of salted boiling water until they’re tender.

While potatoes are cooking, bring butter and cream to a simmer in a saucepan and then remove from heat.

Drain potatoes thoroughly and put through a food mill or into a mixing bowl. Use a paddle on low speed to break up potatoes. Once potatoes are nearly smooth, replace paddle with wire whip and mix on low speed. Add egg yolks one at a time until all 8 yolks are incorporated. Slowly add butter and cream mixture to potatoes until desired consistency is achieved.

Add freshly ground nutmeg, sea salt, and pepper. Taste and adjust nutmeg, sea salt, and pepper as necessary. Increase mixer speed by one number at a time to whip potatoes until light and fluffy.

Serve immediately or hold in steam table at a minimum of 145-degrees F.

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