Description
These Duchess Potatoes are an elegant and delicious side dish perfect for special occasions like holiday meals or dinner parties. They feature a crispy, golden exterior with a fluffy, creamy interior made from mashed potatoes enhanced with butter, heavy cream, Parmesan cheese, and egg yolks, then piped into decorative swirls and baked to perfection.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon Gold potatoes
Dairy & Seasonings
- 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
Eggs
- 3 large egg yolks
Garnish
- Fresh chopped chives or parsley
- 1 tablespoon sea salt, for garnish
Instructions
- Prepare Potatoes: Peel and chop the potatoes into evenly sized chunks. Place them in a large pot and cover with cold water, adding a generous pinch of salt. Bring the water to a boil over medium-high heat and cook for 15-20 minutes until the potatoes are fork-tender.
- Preheat Oven: While the potatoes cook, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Melt Butter and Warm Cream: In separate microwave-safe bowls, melt the butter and warm the heavy cream. Set both aside to use later in the recipe.
- Drain and Dry Potatoes: Thoroughly drain the cooked potatoes and return them to the pot over low heat to evaporate any excess moisture. This step helps ensure your mashed potatoes are not watery.
- Mash Potatoes: Using a potato ricer or masher, mash the potatoes until they are smooth and free of lumps for a creamy texture.
- Mix Ingredients: Stir in two tablespoons of the melted butter, warm heavy cream, Parmesan cheese, salt, and black pepper into the mashed potatoes. Mix well, then add the egg yolks and combine until the mixture is smooth and uniform.
- Pipe the Potatoes: Transfer the mashed potato mixture into a piping bag fitted with a large star tip. Pipe the potatoes onto the prepared baking sheet in small mounds or decorative rosettes, spacing them about one inch apart.
- Brush with Butter and Bake: Brush the tops of the piped potatoes with the remaining melted butter. Bake in the preheated oven for 15-20 minutes or until the edges are golden brown and slightly crispy.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped chives or parsley. Sprinkle with sea salt for an added burst of flavor. Serve immediately and enjoy your crispy, fluffy Duchess Potatoes.
Notes
- Russet potatoes provide a fluffier texture, while Yukon Gold yields a creamier and richer potato base.
- Duchess potatoes can be prepared ahead: pipe the potatoes onto the baking sheet, cover, and refrigerate up to one day. When ready, brush with butter and bake as usual.
