It was pretty tense waiting to see if chef John would add some cayenne pepper. But then he did and all was right with the world

@Slowmotion Milk sorry you don’t like lamb or shepherds pie…

@mark thats disgusting

So true

🙃

Hahaha

"… if they do [complain], do not invite them back; they are trouble." Best advice ever given in a how-to video. These look delicious!

You could end the swirl by pressing the tip into the mound. This would leave a concave little space at the top, and after taking them out of the oven, you can add some nice flavored butter there to melt into the potatoes. :)

I hear Chef John's voice when I read this comment! :D

Mmmm butter volcano!! I love the way you think 🤤

We will eat duchess potatoes for our Christmas dinner :) In an hour I will get the duck (traditional Christmas roast in Germany) and I’m very excited to have an amazing meal with my wife :) A merry Christmas to all of you guys!

@Emiliapocalypse German style red cabbage (Rotkohl) pairs really well with duck. It goes well with any kind of roast.

@Emiliapocalypse not op, but we cook our christmas duck in a Roman pot (look for römertopf if you can't find it with the english translation). Water the pot, place your duckbreasts in it (skin side up and slighty cut to release fat), fill it with water until it reaches the outer rim of the skin, add salt, pepper, onions, apples and seedless tangerines, put on the lid and place it in the oven (180°C, 2-3h). Remove the breasts from the liquid to crispen up the skin, blend the liquid with the onions, apples and tangerines, use starch/another type of binder to thicken up your sauce. We serve them with german bread dumplings (Semmelknödel) and lamb's lettuce (dressing is just sparkling water, salt, oil, pepper and onions). The sauce is so good that my sister and I eat it just with a spoon on its own, to 'see if it needs more salt/pepper/whatever'. It's a lie. We just want to eat the sauce

Delicious! May I ask what else you eat with your duck at Christmas? We started having duck for Christmas a few years back and it would be very interesting to know what other foods you find pair well with it. Thank you! Happy new year

Chef John I'm not much of a YT comment nerd, but I REALLY appreciate your videos. You have a humorous, whimsical take on so many things that the "big names" really miss the mark on. GR takes himself WAY too seriously but you have fun through the whole thing. Hope you have a great Xmas season and hope to enjoy many of your vids next year.

These are pretty standard fare here in Belgium for any sort of fancy dinner. They even sell them frozen at the supermarket. Typically much smaller than these though! I guess the larger surface area per serving size gives more "fork-don't-lie" crunch ;)

Ooh yes, just in time for Christmas dinner. Thanks Chef John!! ♡ have a nice holidays

This is like an even fancier version of your twice baked potatoes and i love it! Can't wait to try these for myself

Chef John, you are the highlight of my day! I adore your videos and so does. my family. Have a happy new 2023!

My supermarket has some frozen duchess potatoes. That always made great snacks. I said to myself I should make them from scratch one day... Oh look, a video from Chef John... where did those potatoes come from? Looks like I'm making some duchess potatoes :P

I'm laughing so hard hard here John, I will make these this Christmas when the family comes over and I will go for that second design 😂 two for everyone! happy Holidays

they're great for a fancy bachelor party! 😂

This was one of my favourite sides we did in the first year of culinary school.. I like to make them with whatever roast and set them onto some Gravy next to the meat.

I'm imagining those with some of your 'prime rib gravy' .... and served up with a gorgeous hamburger. Just the perfectly Christmasy meal thing for those of us that live on our own.

The presentation of the dish was absolutely stunning.

I love using my potato ricer... lump free every time. Merry Christmas! 🌲☃️🌲

I'm a ricer fan as well. That's my secret weapon for the best egg sandwich spread.

Those are one of the prettiest potato dishes I've ever seen. I hope to try them one day once I get my piping game to a higher level.

Chef John, you are the Bob Ross of the culinary universe. Thankyou and have a Merry Christmas!

These are so beautiful. Maybe I'll try making these for valentines day, cause we already picked up little roasting potatoes for Christmas. Absolutely loved this video, Happy Holidays Chef and to everyone else.

Thank you Chef John, happy Christmas 😍 I love the pepper and nutmeg dea but you are the prepper of your mashed potatoe pepper!

I made "duchess potatoes" a while back for one of those cook-ahead strategies - I read where they freeze well because the lecithin in the egg yolks stabilizes the potatoes somehow. it did work - they thawed & reheated beautifully. But LOL I didn't make fancy shapes like these (though now I wish I had!). Thanks Chef John!

FINALLY!! I’ve been trying to find a recipe for ‘Orange Duchess Rosemary Potatoes’ since I had them in the 1990’s! Thank you! Thank you! Thank you!

As a guy who likes my mashed potatoes to taste like potatoes, rather than pure butter, this seems like it would be perfect.

Chef, you always do the best. Love this Duchess potato recipe top shelf stuff!

Dude you're like the Bob Ross of cooking! So chill and everything I do is right vibes XD.

I made these countless times in the past when I was on cooking school, back in the 80s. And I haven´t since! These are SO outdated they´re trendy again. Will be making them soon again.

Chef John, I just wanted to wish you and yours a Merry Christmas. Thanks for the many recipes over the years, a few of which I cooked for family get togethers, Christmas included.

Yumm I can see piping, freezing, and then popping into a bag to store frozen so you can have them often. So pretty

Made these tonight. Everyone loved it. It was a great hit! Thanks Chef John! ❤

Chef John has helped me make some fancy dishes!

I'm going to make this for Christmas, I can't wait.

I made these for Christmas eve dinner, they were fantastic. My Startip got squished by being dropped and stepped on just before pipping, so I used a smooth tip. It didn't look too appetizing, so I used your fork method to make it more appealing. They tasted great, were better than just regular ole mashed potatoes and a hit. Thank you Chef John for everything, Merry Christmas.

Just straight up fun watching Chef John's video's.

Thank you, John! I had no idea that they are so easy to make, can bee made ahead AND have relatively few calories. How did they ever "disappear" from menus for so long?

This potato recipe is just amazing! The most gorgeous & elegant potato dish one can ever make.

These would be perfect with prime rib gravy. 🎄 Merry Christmas and Happy New Year to all!

This is a lovely idea! And very simple for such a stunning result!

Chef John, your recipes are always delicious, I have made many. And your preparation and presentation are always a treat. And I always love the finale of your sing-song "...enjoy". Thank you for many years of wonderful food, and many more to come!

This looks great and I am just super duper happy that you’re still pumping out content

Your Potatoes Rominoff is tough to beat, John. With all of your great potato recipes, I may need to buy some land in Idaho.

Merry Christmas Chef from my family to yours! Thank you for all the wonderful content over the years!

Not only are your videos an excellent tutorial, but your comments are GREAT! Thank You

I know that the puffs are irregularly spaced to allow air circulation so they brown evenly. The one time I saw these served in a restaurant, there was one long very leafy stem of rosemary standing up in the middle of each mound of potatoes.

Love the enthusiasm chef John, but the piped ones definitely looked 10x better

The key is the thoughtfully drained potato’s. Looks spectacular, and I bet they taste every bit as good, too!

So good! I will try! Thank you for very inspiring videos, chef John!

My family does a variation of this to spruce up leftover mashed potatoes. But without cayenne 😊 since the kiddies won't eat anything hot or spicy. I didn't know I could freeze them... a real timesaver! Thanks Chef John. ♥

Chef Jon is the perfect mix of funny, knowledgeable, and cayenne ❤‍🔥🔥

You're such a sweetie, Chef John. Thank you for that!

Someone loves his fancy potatoes. :) Excellent video. Thank you!

Definitely gonna try this...easy, peasy and looks delicious. Thanks, Chef. =;o]

Happy holidays Chef John, my favorite chef. Thank you so much for all your incredible videos. Keep them coming.

It's really looks delicious 😋

I've been wanting to make these for a long time. I think some people also add finely grated cheese.

‘let’s say bells’ made me crack up 😂

I truly cackled and had my wife come over and watch that part again.

They went from “boobie ” to “ufo”

Bells is definitely not what I was thinking!

I literally lol'd at this.

These will definitely go great with any kind of pot roast.

I wish I was subscribed to see this for Christmas Eve. My wife is Chilean and duchess potatoes, or papas duquesas, are traditionally served for Christmas dinner. Their version is purchased frozen from the super market though, and they're much smaller, almost tater tot size. I didn't add cayenne pepper or nutmeg though, and I'm curious to try that next time.

Your comment about being able to taste the nutmeg made me laugh. 😂👏 Definitely trying this out as my boyfriend LOVES potatoes. Thanks for sharing!

For anyone who likes having fancy potatoes on random weeknights, I’ve had great success freezing these.

Always a beautiful presentation and recipe! Thank you!

Interesting potato presentation for any beef plate. Thanks for the recipe Chef John and I hope you and Michelle have a wonderful and Merry Christmas. Cheers!!

Thank you for this, im making the christmas dinner this year and have been trying to figure out what i could make along with the normal dishes we have.

So cute!!! Definitely doing this on NYE

So cool. You're an amazing teacher! And funny as hell. Thank you. Happy Holidays!

Merry Christmas-Happy New Year-Happy Holidays to you Chef John! A local Chef named Jim at at our local cooking store 'Chef Central' had showed me several years ago how to make Duchess potatoes during an in store cooking demo & I got to taste test them👍, fancy perfect for Holidays! Sadly Jim retired & the store moved & just isn't the same...all good things must come to an end I suppose....

Merry Christmas Chef John and Michelle, thank you for all the work you put out!

I have an idea for the dish presentation: Make some little upper bodies to stick on top of the second set of potatoes to make them look like ladies in ballgowns. If you're ambitious and have the skills, you can carve them out of some vegetable. Personally, I'd just 3D print them, paint them up, and seal them with some lacquer to make sure they're food safe. Edit: actually, you could just use a Barbie torso.

Someone needs to invent duchess potato cartridge for the 3d printer.

Finely shredded cheddarjack and other seasonings/additives optional. They are still spuds, after all; they can be _loaded_ Duchess potats if you want to make them that way~

Definitely trying this thank you. Im thinking a cube of cheese or frozen butter in the center might work or some garlic/park/herb butter. Excited to try. You’re hilarious

Yum. Definitely making these. My ex used to make something like this with mashed sweet potato (yam) and carrot mixture piped onto a baking dish. They were excellent.

@Diane Ladico I remember them as sheer joy to consume

Oh wow, that sounds great, have to try it, thanks!

This is a real classic! Visually, you have succeeded very well, so I assume that it also tastes good.

You could make potato snowmen. Just add dots for the eyes and wrap a limp scallion around the neck for a shawl. The cayane red pepper for hair.

Limp scallion 🤣🤣🤣 Ok Rachel Ray

What en excellent idea! Potatosnowman, - sounds wonderful!

You could also use any of the fun molds they sell for use on Jell-O or ice.

Or rosemary!

I love these haven’t made them for years

Dear Chef John, thank You very much for Your recipes all the year long. We are looking forward for more delicious recipes. Merry Christmas and happy new years ahead. Greetings from Turkey.

A potato ricer makes this so easy! I use mine every time I make mashed potatoes. Not everyone has one, and yes hand mashing works, but a ricer is not expensive and does its one job PERFECTLY and I highly recommend them for anyone.

Professionals do use a ricer or a tamis for an even finer result if they have classic French training. A tamis is what I used in competition for everything from chicken mousse to Duchess potatoes.

Mariella I totally agree. I have three "useless" gadgets I use all the time and grateful to use each time : potato ricer, a peel core and thinly slice apple machine(Kali) , and a genius nicer dicer (slices and dices). These are all hand operated. As you said, it depends on what you cook and your priorities. I'd love to know other cooks must-haves.

Yup. Likewise. I have an OXO with a variable perl size, and love it. I got it because my hand-me-down broke years ago whilst making lefse (where it is essential). Since then I use it for mashed potatoes as well, as it really helps reduce the incorporation time for the butter and cream and thus keeps the texture very light. That specific model wasn't cheap (~$35) but totally worth it for me. Also use it to make apple sauce, jams, etc.

You forget to say they last for years!!!

@Marialla You are after all the Jon Snow, of how you spend your dough. :D

Looked delicious for Christmas 🤶 dinner 🍲 & happy holidays 🎉🎄🎁 to you !!!!!!

“If you don’t want to use a piping bag, you can recreate the scene from Close Encounters by making your potatoes look like Devils Tower” is certainly an option

I can’t wait to make this!

When you are making Dutchess Potatoes for Christmas and this new video pops up!

Chef John, the savior of Christmas eve's dinner, this is exactIy what I was Iooking for Merrry christmas everyone ✨🎄

It's always a good day when you see a new video by Chef John. Also, new microphone? I swear the voice is a bit different :)

As always,perfect 👍👍👍 Merry Christmas 🎄🎁

do you have to put them in the fridge or can they also get directly baked? Great video, I think I will try to make them soon!

I loved the details of everything. Like, even how to cut potato. Some people don't know! I tried duchess for first time today. I didn't have piping bag, so used freezer bag with tip cut. They came out looking like cartoon dog turds. Haha. But the people didn't notice. I added rosemary and thyme, and Parm. Party poop!

The worst part of watching Chef John’s video recipes is that he gets to eat all of this delicious food before we do. First we must salivate while watching the the video before heading into the kitchen to recreate these amazing dishes.

Ah!! Just as you were saying you'd add cayenne, I thought to myself, I'd add a pinch of nutmeg. A second later you added the nutmeg. I'm so glad you know that little trick!

This looks great and I plan to add it to Christmas dinner. But my food wish would be Normandy Chicken.

Think Chef had a little dip in the Christmas punch before voiceovering this one 🙂 Lovely! Or the weather got to him, in which case. Get well soon Chef, we love you.

Looks lovely. Thank you for sharing. Shall try it as soon as possible.

LOVE your recipes and videos

Your videos are one of the things that make life worth living on this world, thank you Chef John!!

After the prime rib gravy and roast recipes, I just knew Chef John would do the Duchess potatoes before Christmas too! He's been teasing it all along. I'm doing all three for Christmas Day dinner!

the rosemary platter is just beautiful

How cool is this! Definitely going to try this!

Merry Christmas, Chef John! Your biscotti recipe was a big success with the family! So, thank you! Hope you and yours have a wonderful Christmas day! Stay warm and safe! Sue from mid-PA ❄ 🎅 🤶 ❄ 🌨 🦌 🦌 🦌 🦌 🦌 🦌 🦌 🦌 🦌 🛷 🌨 🌨 🎄 🎄 🎄 🏰 🌨 ❄ ♥

So delicious recipe thanks for everything

The "let's say, bells" line may be the hardest I've laughed at a Chef John video

Happy holidays, Chef! You're the best!

Huh, I never knew it, but I make duchess potatoes every time I make a shepherd's pie!

Made these today with my grandson. Unable to pipe so rolled into "sausages" then joined those to make "doughnuts". The look was amateur but the taste was totally, totally DELICIOUS !!!

Chef John, have a merry christmas and thank you for giving us idiots a 101 in cooking, you legend!