Description
This Best Duchess Potatoes recipe features creamy, garlicky mashed Yukon gold potatoes piped into elegant swirled mounds, baked to a golden finish with Parmesan and butter. Perfect as an elegant side dish, it is rich in flavor and texture, making it a classic comfort food ideal for special occasions or everyday dinners.
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
Additions
- 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 potatoes.
- Boil Potatoes: Place the peeled and quartered Yukon gold potatoes in a large pot of salted water and boil until they are fork tender, about 20-25 minutes.
- Prepare Butter and Cream Mixture: While the potatoes cook, melt 6 tablespoons of butter together with minced garlic and heavy cream in the microwave until the butter is fully melted and the mixture is fragrant.
- Mash Potatoes: Drain the cooked potatoes well, then pass them through a potato ricer or mash them thoroughly with a potato masher until smooth without lumps.
- Combine Ingredients: Stir in the Parmesan cheese, ground nutmeg, the butter-garlic-cream mixture, salt, and black pepper. Then gently fold in the egg yolks until the mixture is creamy and well combined.
- Pipe Potatoes: Transfer the mashed 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 in a baking dish.
- Brush with Butter and Bake: Brush the piped potatoes with the remaining melted butter. Bake in the preheated oven for 20 minutes until the edges are golden and crisp. If baking from frozen, increase baking time by 5 to 10 minutes.
- Garnish and Serve: Once baked, garnish the duchess potatoes with chopped fresh parsley and additional grated Parmesan cheese before serving warm.
Notes
- Yield: Makes 12 potato mounds; a typical serving is 2 mounds, serving 6 people.
- Storage: Store 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.
- Freezing: These duchess potatoes freeze very well either before or after baking. Freeze raw piped potatoes for up to 3 months and bake directly from frozen adding 5-10 additional minutes to the bake time. For baked potatoes, thaw overnight in the fridge before reheating.
- Substitution: Yukon gold potatoes are preferred for their creamy texture, but russet potatoes can be used as an alternative.
- Make Ahead: You can prepare and pipe the potatoes ahead of time and freeze until firm before baking.
Nutrition
- Serving Size: 1 serving (2 mounds)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 130 mg
