Description
Duchess Potatoes are elegant, creamy mashed potatoes piped into decorative shapes and baked until golden and crispy. Made with buttery Yukon gold or Russet potatoes, heavy cream, Parmesan cheese, and egg yolks, this classic French-inspired side dish offers a rich and delicious flavor perfect for holidays or special dinners.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon gold potatoes
Potato Mixture
- 1/4 cup unsalted butter, divided
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large egg yolks
Garnish
- Fresh chopped chives or parsley, for garnish
- 1 tablespoon sea salt, for garnish
Instructions
- Prepare the Potatoes: Peel and chop the potatoes into evenly sized pieces. Place them in a large pot filled with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook for about 15-20 minutes until the potatoes are fork-tender.
- Preheat Oven: While the potatoes are cooking, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Melt Butter and Warm Cream: Melt the butter in a small microwave-safe bowl and warm the heavy cream separately in another microwave-safe bowl. Set both aside for later use.
- Drain and Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot over low heat to evaporate excess moisture. Mash the potatoes using a potato ricer or masher until smooth and lump-free.
- Mix Potato Ingredients: Incorporate two tablespoons of the melted butter, warm heavy cream, grated Parmesan, salt, and pepper into the mashed potatoes. Mix until combined, then stir in the egg yolks until the mixture is smooth and cohesive.
- Pipe the Potatoes: Transfer the potato mixture into a piping bag fitted with a large star tip. Pipe the potatoes onto the prepared baking sheet into small mounds or rosettes, spacing them about 1 inch apart for even baking.
- Brush and Bake: Brush the remaining melted butter over the piped potato shapes. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the exterior is slightly crispy.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped chives or parsley, and sprinkle the sea salt over the top. Serve immediately while warm and enjoy your elegant Duchess Potatoes.
Notes
- For best results, use Russet potatoes for a fluffier texture or Yukon gold for a creamier taste.
- Make sure to dry out the potatoes well after boiling so the mixture is not watery.
- Using a piping bag with a star tip creates the signature swirled look of Duchess Potatoes.
- You can prepare the potato mixture in advance and pipe just before baking.
- To make this dish vegetarian, ensure Parmesan cheese is suitable or omit it.
