Description
This Best Duchess Potatoes recipe offers a creamy, flavorful twist on classic mashed potatoes, piped into elegant swirled mounds and baked to a golden perfection. Made with Yukon gold potatoes, garlic, Parmesan, and rich butter and cream, these potatoes make a perfect side dish for any special meal or holiday dinner.
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
- 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
- Chopped fresh parsley for garnish
- Additional grated Parmesan cheese for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking.
- Boil Potatoes: Place peeled and quartered Yukon gold potatoes into a large pot of salted water and boil until they are fork tender, about 20 minutes.
- Heat Butter, Garlic, and Cream: While potatoes cook, melt 6 tablespoons of butter with the minced garlic and heavy cream in the microwave until melted and combined.
- Mash Potatoes: Drain the cooked potatoes well, then press them through a potato ricer or mash them thoroughly with a potato masher until smooth.
- Mix Ingredients: To the mashed potatoes, add Parmesan cheese, ground nutmeg, the butter-garlic-cream mixture, and season with kosher salt and black pepper. Stir in the egg yolks until fully incorporated.
- Pipe or Spread Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip and pipe out 12 swirled mounds onto the prepared baking sheet. Alternatively, spread the mixture in a baking dish if preferred. Optionally, freeze at this stage until firm for later use.
- Brush with Butter and Bake: Brush the mounds with the remaining 2 tablespoons of melted butter. Bake in the preheated oven for 20 minutes until golden and heated through. If baking from frozen, add an additional 10 minutes to the baking time.
- Garnish and Serve: After baking, garnish the duchess potatoes with chopped fresh parsley and extra grated Parmesan cheese before serving.
Notes
- This recipe yields 12 mounds of duchess potatoes, with a typical serving size being 2 mounds, making 6 servings total.
- The potatoes freeze well either before or after baking; freeze before baking for up to 3 months and bake directly from frozen by increasing the bake time by 5 to 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat in a 350°F oven for 10 to 12 minutes before serving.
- For easier portioning, piping the potatoes creates elegant swirls but spreading in a baking dish works well too.
- Use Yukon gold potatoes for their creamy texture and buttery flavor which is ideal for duchess potatoes.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
