Description
This Best Duchess Potatoes recipe features creamy, buttery mashed Yukon gold potatoes blended with garlic, Parmesan cheese, and egg yolks, then elegantly piped into swirled mounds and baked to golden perfection. These classic, elegant side dish potatoes make a perfect accompaniment for a holiday feast or any special dinner.
Ingredients
Scale
Potatoes
- 2 1/2 pounds Yukon gold potatoes, peeled and quartered
Seasoning and Flavorings
- 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 to prepare for baking the duchess potatoes.
- Boil Potatoes: In a large pot, boil the peeled and quartered Yukon gold potatoes in salted water until they are fork tender, which usually takes about 15-20 minutes.
- Prepare Butter Mixture: While the potatoes cook, combine 6 tablespoons of the salted butter, minced garlic, and heavy cream in a microwave-safe bowl and heat until the butter is melted and the mixture is warm.
- Mash Potatoes: Drain the boiled potatoes well, then press them through a potato ricer or mash thoroughly with a potato masher until smooth and free of lumps.
- Mix Ingredients: Add the Parmesan cheese, ground nutmeg, the butter and garlic cream mixture, salt, and pepper to the mashed potatoes. Stir well to combine, then incorporate the egg yolks into the mixture, mixing until smooth.
- Pipe Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe 12 swirled mounds onto the prepared baking sheet. Alternatively, you can spread the mixture evenly into a baking dish if preferred. For make-ahead, freeze piped potatoes until firm, then store in an airtight container until baking.
- Brush and Bake: Brush the piped potatoes with the remaining 2 tablespoons of melted butter. Bake in the preheated oven for 18-20 minutes until golden brown and heated through. 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 additional grated Parmesan cheese before serving hot.
Notes
- This recipe yields 12 duchess potato mounds, with 2 mounds considered a serving, totaling 6 servings.
- The recipe can be doubled or tripled for larger gatherings or for freezing portions for later use.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days; reheat in a 350°F oven for 10-12 minutes before serving.
- Duchess potatoes freeze well both before and after baking. Freeze uncooked mounds for up to 3 months and bake directly from frozen, adding extra 5-10 minutes to baking time. For baked potatoes, thaw overnight in the refrigerator and reheat as described.
- Using Yukon gold potatoes ensures a creamy yet firm texture ideal for piping and baking.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
