Description
This Best Duchess Potatoes recipe features creamy, rich Yukon gold potatoes blended with butter, cream, Parmesan cheese, and egg yolks, piped into elegant swirled mounds and baked to golden perfection. Perfect as a sophisticated side dish for special occasions or holiday meals.
Ingredients
Scale
Potatoes
- 2 1/2 pounds Yukon gold potatoes peeled and quartered
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Butter, Cream & Flavorings
- 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
Eggs & Garnish
- 4 egg yolks
- 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 to prepare for baking the duchess potatoes.
- Boil potatoes: Place the peeled and quartered Yukon gold potatoes in a large pot of salted water and boil until fork tender, about 20 to 25 minutes.
- Prepare butter mixture: While the potatoes cook, heat 6 tablespoons of butter with minced garlic and heavy cream in the microwave until the butter is melted and the mixture is hot and fragrant.
- Mash potatoes: Drain the potatoes well and then press them through a potato ricer or mash thoroughly with a potato masher to create a smooth texture.
- Mix ingredients: Add the Parmesan cheese, ground nutmeg, the butter, garlic, and cream mixture to the mashed potatoes. Season with additional salt and pepper to taste, then stir in the egg yolks until fully incorporated.
- Pipe or shape potatoes: Transfer the potato mixture into a piping bag fitted with a large star tip and pipe into 12 swirled mounds on the prepared baking sheet. Alternatively, spread evenly in a baking dish if preferred. For make-ahead options, freeze the piped potatoes until firm and then store in an airtight container until ready to bake.
- Brush and bake: Brush the tops with the remaining melted butter and bake in the preheated oven for 18 to 20 minutes until golden brown and crispy. If baking from frozen, add an extra 5 to 10 minutes to the baking time.
- Garnish and serve: Remove from the oven and garnish with chopped fresh parsley and additional grated Parmesan cheese before serving.
Notes
- This recipe yields 12 mounds, with a serving size typically being 2 mounds, perfect for 6 servings.
- You can double or triple the recipe for larger gatherings or to freeze for future meals.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat in a 350°F oven for 10 to 12 minutes before serving.
- Duchess potatoes freeze well either before or after baking. Freeze unbaked mounds for up to 3 months and bake directly from frozen by increasing baking time by 5 to 10 minutes.
- If already baked, thaw frozen duchess potatoes overnight in the refrigerator and reheat as directed for fresh-baked potatoes.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
