Duchess Potatoes Recipe

Introduction

Duchess Potatoes are an elegant twist on classic mashed potatoes, piped into delicate swirls and baked until golden and crispy. They make a perfect side dish for special dinners or holiday meals with a rich, buttery flavor and a hint of Parmesan.

Ingredients

• 2 pounds Russet or Yukon gold potatoes
• 1/4 cup unsalted butter, divided
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large egg yolks
• Fresh chopped chives or parsley, for garnish
• 1 tablespoon sea salt, for garnish

Instructions

1. Step 1: Peel and chop the potatoes. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for 15-20 minutes until fork-tender.
2. Step 2: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. Step 3: While the potatoes cook, melt the butter in a small bowl using the microwave. Warm the heavy cream in a separate microwave-safe bowl and set both aside.
4. Step 4: Drain the potatoes well, then return them to the pot over low heat to evaporate excess moisture. Mash the potatoes with a ricer or masher until smooth and lump-free.
5. Step 5: Stir in two tablespoons of melted butter, the warm heavy cream, grated Parmesan, salt, and pepper until well combined. Then mix in the egg yolks thoroughly.
6. Step 6: Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe small mounds or rosettes onto the prepared baking sheet, spacing them about 1 inch apart.
7. Step 7: Brush the tops with the remaining melted butter. Bake for 15-20 minutes until the edges turn golden brown and slightly crispy.
8. Step 8: Remove from the oven and garnish with fresh chopped chives or parsley and a sprinkle of sea salt before serving.

Tips & Variations

• Use a potato ricer for the smoothest texture and fewer lumps.
• For a richer flavor, add a teaspoon of garlic powder or finely grated nutmeg to the mixture.
• Swap the Parmesan for Gruyère or sharp cheddar for a different cheese twist.
• If you don’t have a piping bag, you can place the mixture in a plastic bag, cut off a corner, and pipe from there.

Storage

Store leftover Duchess Potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) until warmed through and crisped again, about 10 minutes. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Duchess Potatoes ahead of time?

Yes, you can pipe the potatoes onto the baking sheet and refrigerate them for a few hours before baking. Let them come to room temperature before placing them in the oven.

What if I don’t have Russet or Yukon gold potatoes?

Russet and Yukon gold are preferred for their starch content and texture, but you can use other starchy potatoes. Avoid waxy potatoes as they can make the mash gluey.

Duchess Potatoes Recipe

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Duchess Potatoes are a classic French side dish featuring smooth mashed potatoes blended with butter, cream, Parmesan cheese, and egg yolks, piped into elegant swirls and baked until golden and slightly crispy on the edges. Perfect for special occasions or to elevate any meal with their rich flavor and beautiful presentation.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Russet or Yukon gold potatoes

Wet Ingredients

• 1/4 cup unsalted butter, divided
• 1/4 cup heavy cream
• 3 large egg yolks

Seasonings and Garnishes

• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• fresh chopped chives or parsley, for garnish
• 1 tablespoon sea salt, for garnish

Instructions

1. Boil the Potatoes: Peel and chop the potatoes, then place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for 15-20 minutes until the potatoes are fork-tender.
2. Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
3. Melt Butter and Warm Cream: While potatoes cook, melt the butter in a small microwave-safe bowl and warm the heavy cream separately in another bowl. Set both aside for use in the mash.
4. Drain and Mash Potatoes: Thoroughly drain the cooked potatoes and return them to the pot over low heat to help evaporate any remaining moisture. Use a potato ricer or masher to mash until smooth and free of lumps.
5. Combine Ingredients: Add two tablespoons of the melted butter, warm cream, grated Parmesan, salt, and pepper to the mashed potatoes. Mix well, then gently stir in the egg yolks until fully incorporated, creating a rich, creamy mixture.
6. Pipe the Potatoes: Transfer the mashed potato mixture into a piping bag fitted with a large star tip. Pipe the potatoes into small, decorative mounds or rosettes on the prepared baking sheet, spacing them about 1 inch apart.
7. Brush and Bake: Brush the remaining melted butter over the potato mounds. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and slightly crispy.
8. Garnish and Serve: Remove the Duchess Potatoes from the oven and garnish with fresh chopped chives or parsley and a sprinkle of sea salt before serving.

Notes

• Use a potato ricer for the smoothest texture in your Duchess Potatoes.
• Make sure to thoroughly dry the potatoes after boiling to prevent sogginess.
• You can substitute Parmesan cheese with Gruyère or omit for a milder flavor.
• Egg yolks help bind the mashed potatoes so the shapes hold during baking.
• Serve these elegant potatoes as a side dish to roasts, poultry, or holiday meals.

Keywords: Duchess Potatoes, mashed potatoes, baked potatoes, side dish, creamy potatoes, elegant potato recipe, French cuisine