Description
Duchess Potatoes are a classic French side dish made from smooth mashed potatoes blended with butter, cream, and Parmesan cheese, then piped into elegant rosettes and baked until golden and slightly crispy. This recipe yields creamy, flavorful potato mounds perfect for holiday dinners or special occasions.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon gold potatoes
Butter and Cream
- 1/4 cup unsalted butter, divided
- 1/4 cup heavy cream
Cheese and Seasoning
- 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, 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, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Cook for 15-20 minutes until the potatoes are fork-tender.
- Preheat oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the potato mounds.
- Melt butter and warm cream: While the potatoes cook, melt the butter in a microwave-safe bowl and warm the heavy cream separately. Set both aside for later use.
- Drain and dry potatoes: Thoroughly drain the cooked potatoes and return them to the pot over low heat. Allow them to steam briefly to evaporate excess moisture, ensuring a fluffy mash.
- Mash potatoes and mix: Using a potato ricer or masher, mash the potatoes until smooth and lump-free. Stir in two tablespoons of melted butter, the warm heavy cream, grated Parmesan cheese, salt, and black pepper. Finally, mix in the egg yolks until fully incorporated.
- Pipe the potatoes: Transfer the potato mixture into a piping bag fitted with a large star tip. Pipe rosettes or small mounds about one inch apart onto the prepared baking sheet.
- Bake: Brush the remaining melted butter over the piped potatoes. Bake in the preheated oven for 15-20 minutes until the edges turn golden brown and slightly crispy.
- Garnish and serve: Remove from oven and garnish with freshly chopped chives or parsley. Sprinkle sea salt over the tops, serve immediately, and enjoy your Duchess Potatoes.
Notes
- Use Russet potatoes for fluffier texture or Yukon gold for a creamier flavor.
- Ensure to dry the potatoes well after boiling to avoid watery mash.
- Do not overmix the potatoes to keep them light and airy.
- You can prepare the potato mixture ahead, refrigerate, and pipe right before baking.
- Leftovers can be reheated in the oven to maintain crispiness.
