Description
This Best Duchess Potatoes recipe creates elegant, fluffy, and flavorful swirled mashed potato mounds, perfect as a side dish for any special occasion or family dinner. Made with Yukon gold potatoes, butter, cream, Parmesan cheese, and a hint of garlic and nutmeg, these duchess potatoes are baked to golden perfection and garnished with fresh parsley and additional Parmesan.
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 and Cream Mixture
- 8 Tablespoons salted butter divided
- 4 garlic cloves minced
- 1/4 cup heavy cream
Additional Ingredients
- 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: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cook Potatoes: Boil the peeled and quartered Yukon gold potatoes in a large pot of salted water until they are fork tender, which usually takes about 15-20 minutes.
- Prepare Butter Mixture: While the potatoes are cooking, combine 6 tablespoons of the butter with minced garlic and heavy cream in a microwave-safe bowl and heat until the butter is melted.
- Mash Potatoes: Drain the cooked potatoes well and then pass them through a potato ricer or mash thoroughly with a potato masher to achieve a smooth texture.
- Combine Ingredients: Mix the mashed potatoes with Parmesan cheese, ground nutmeg, the butter, garlic, and cream mixture, and season with salt and freshly ground black pepper. Stir in the egg yolks until fully incorporated.
- Pipe Potato Mounds: Transfer the potato mixture into a piping bag fitted with a large star tip and pipe 12 swirled mounds onto the prepared baking sheet. Alternatively, you can spread the mixture in a baking dish if preferred.
- Optional Freezing: If making ahead, freeze the piped potatoes until firm, then transfer to an airtight container and store in the freezer until ready to bake.
- Brush with Butter and Bake: Brush the duchess potatoes with the remaining melted butter and bake in the preheated oven for 18-20 minutes until golden and heated through. If baking from frozen, add an additional 5 to 10 minutes to the baking time.
- Garnish and Serve: After baking, garnish the duchess potatoes with chopped fresh parsley and additional grated Parmesan cheese before serving.
Notes
- The recipe yields 12 potato mounds; a typical serving is 2 mounds, making 6 servings total.
- These duchess potatoes freeze very well either before or after baking. Freeze up to 3 months for best quality.
- Store leftover potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 10-12 minutes before serving.
- When baking from frozen, increase the baking time by 5 to 10 minutes to ensure thorough heating.
- For easier piping, use a large star tip such as Ateco 826 or similar.
Nutrition
- Serving Size: 1 serving (2 mounds)
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 115 mg
