Duchess Baked Potatoes

Getting ready to make these fabulous potatoes again for Thanksgiving as I have for the last several years. Being able to make these the day ahead makes it so easy…we just pop them in the oven 40” before dinner. I follow the recipe as it is and get many raves but you could certainly add other seasonings or cheese to enhance the dish.

• Amy

• 缅因州奥古斯塔

• 11/16/2022

I've made these every Thanksgiving for the past 4 years. I always have 15 to 20 or more people here. Many have said they are the best mashed potatoes they have ever had. I make these a full day ahead and folkow the directions as written. Make sure to spread melted butter over the top before you put them in the refrigerator, it helps keep them moist and after you bake them they will have a lovely golden crust. LOVE LOVE LOVE that all I have to do is pop them in the oven after I take out my turkey, and no pots, measuring equipment or potato masher to clean up. More time to spend enjoying the holiday.

• Anonymous

• Dunbarton, NH

• 11/24/2021

Disclosure- have not made this recipe but have made similar potatoes- you do not need to peel cooked Yukon golds before ricing them, the peels stay in the ricer- you’ll save time and effort!

• tlewisrvt751

• 2/26/2021

I made these potatoes a day ahead to serve with Beef Wellington on Christmas Eve. Wow... such a beautifully fluffy texture. Great flavor, too. Will definitely make again.

• Lynner107

• Holland, MI

• 12/28/2020

Pretty bland for all the work that goes into it. Definitely needs some added salts/spice/cheeses (you're gonna have to get creative) to make this a worthwhile dish. I ended up adding chives and shredded cheese the day after Thanksgiving, put it in the waffle iron and managed to save some of the 3/4 of a dish that had gone untouched.

• kylep93

• Washington DC

• 12/12/2019

Fabulous and decadant potatoes! However, adding 1/2 pound of Havarti cheese to this recipe put it over the top. Garlic was an evident flavor, even with two cloves (we just pressed two cloves in), so if a more subtle on the garlic flavor is your preference you could do one clove.

• ramallard6816

• Atlanta

• 11/30/2019

The best aspect of this recipe is that you may make it ahead and it doesn't mind being cooked a little longer and lower - so you can toss it in the over with other casseroles. I was looking for something that was a good method for conveying gravy... and it was perfect.

• OldMountainMan

• Hull, MA

• 11/29/2019

Way too much work for a casserole dish of mashed potatoes.

• Anonymous

• Bend, OR

• 12/28/2018

I liked this for the do ahead aspect but my family and I didn't think they were very good. Would not make again.

• c3nolan

• Westford, MA

• 12/24/2018

Taught this one in a Sur la Table class (actually 3) and each group loved it. I made it for Thanksgiving but switched it to Sweet Potatoes-omitted the garlic and added 4 Tbsp. of Bourbon Barrel Aged Maple Syrup. Love the make ahead aspect.

• Einer2

• Hilliard, OH

• 11/24/2017

Excellent dish. Made these with beef tenderloin for Christmas dinner. Now, making them again for a dinner party tonight.

• yru

• Atlanta, GA

• 2/25/2017

One of the biggest hits at our thanksgiving. Seriously time saver too! (I wasn't able to get the shingle look but it was absolutely delicious! I added another clove of garlic (not cooked, fresh) and it really gave a boost to the flavour.

• Anonymous

• London, UK

• 11/30/2016

Incredibly delicious. Biggest hit on our Thanksgiving Table. No leftovers.

• raynfigi

• Southampton, New York

• 11/26/2016

Would not make again - pretty boring.

• mcgrle

• Alexandria, VA

• 11/25/2016