Description
This Best Duchess Potatoes recipe offers smooth, creamy, and buttery piped mashed potatoes with a golden baked crust, garnished with fresh parsley and Parmesan cheese. Perfect as an elegant yet comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 2 1/2 pounds Yukon gold potatoes peeled and quartered
Seasoning and Mix-ins
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 tablespoons salted butter divided
- 4 garlic cloves minced
- 1/4 cup heavy cream
- 1/2 cup finely shredded Parmesan cheese
- 1/8 teaspoon ground nutmeg
- 4 egg yolks
Garnish
- Chopped fresh parsley for garnish
- Additional grated Parmesan cheese for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Boil Potatoes: Boil the peeled and quartered Yukon gold potatoes in a large pot of salted water until they are fork tender, about 20 minutes.
- Prepare Butter Mixture: While the potatoes are boiling, heat 6 tablespoons of the butter with minced garlic and heavy cream in the microwave until the butter is melted, then set aside.
- Drain and Mash Potatoes: Drain the potatoes well and press them through a potato ricer or mash thoroughly with a potato masher to ensure smooth texture.
- Combine Ingredients: Stir in the Parmesan cheese, nutmeg, the warm butter, garlic, and cream mixture, then season with salt and black pepper to taste. Fold in the egg yolks until the mixture is fully combined.
- Pipe or Shape Potatoes: Transfer the mixture to a piping bag fitted with a large star tip and pipe 12 swirled mounds onto the prepared baking sheet. Alternatively, you can spread the potatoes in a baking dish. If making ahead, freeze the potatoes until firm, then store in an airtight container until ready to bake.
- Brush with Butter and Bake: Brush the piped potatoes with the remaining melted butter. Bake in the preheated oven for 20 minutes or until golden and crispy around the edges. If baking from frozen, add an additional 10 minutes to the baking time.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley and extra grated Parmesan cheese before serving.
Notes
- The recipe yields 12 mounds of duchess potatoes; generally, one serving is 2 mounds, making 6 servings total.
- You can double or triple the recipe for larger gatherings or to have leftovers that freeze well.
- Store uneaten duchess potatoes in an airtight container in the refrigerator for up to 5 days and reheat them in a 350°F oven for 10-12 minutes.
- Duchess potatoes freeze well either before or after baking. Freeze unbaked mounds for up to 3 months and bake directly from frozen, adding 5 to 10 minutes extra baking time. If frozen after baking, thaw overnight in the fridge and reheat in the oven as directed.
- Using a potato ricer ensures smooth and lump-free potatoes, which are perfect for piping.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
