Description

Crispy on the outside and creamy within, these elegant duchess potatoes are piped into beautiful swirls, baked to golden perfection, and finished with freshly grated Parmesan. A visually stunning and savory side dish ideal for dinner parties and holidays.

Ingredients

Units Scale

2 lbs russet potatoes, peeled and cubed
4 tbsp unsalted butter
1/2 cup heavy cream
2 egg yolks
1/3 cup grated Parmesan cheese (plus extra for topping)
Salt and black pepper, to taste
Pinch of ground nutmeg (optional)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain well and mash until completely smooth.
Stir in butter, heavy cream, egg yolks, Parmesan, salt, pepper, and nutmeg. Mix until creamy and fully combined.
Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe swirls onto the prepared baking sheet, spacing evenly.
Sprinkle with a bit of extra Parmesan on top.
Bake for 18–22 minutes or until golden and lightly crisp on the edges.
Serve warm as a fancy side dish.

Notes

Ensure potatoes are mashed very smoothly to prevent clogging the piping tip.
Do not overmix after adding egg yolks to maintain texture.
You can prepare the mixture ahead of time and pipe just before baking.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 1g
Sodium: 160mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg