Description
Duchess Potatoes are an elegant and creamy side dish featuring smooth mashed potatoes enriched with butter, cream, and Parmesan cheese, piped into decorative shapes and baked to a golden perfection. This classic French-inspired recipe is perfect for holidays or special occasions, offering a rich and flavorful twist on traditional mashed potatoes.
Ingredients
Potatoes
- 2 pounds Russet or Yukon Gold potatoes
Potato Mixture
- 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
Garnish
- Fresh chopped chives or parsley
- 1 tablespoon sea salt, for garnish
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into chunks. Boil them in salted water for about 15-20 minutes or until fork-tender. Drain well and let the potatoes steam to remove excess moisture.
- Mash and Mix: Mash the potatoes until smooth, then mix in 2 tablespoons of butter and the heavy cream until the mixture is creamy. Stir in Parmesan cheese, salt, black pepper, and the egg yolks until fully combined and smooth.
- Preheat and Pipe: Preheat your oven to 400°F (200°C). Pipe or spoon the potato mixture onto a baking sheet into decorative mounds or shapes. Dot the tops with the remaining butter and sprinkle with sea salt for added flavor and texture.
- Bake: Bake the potatoes in the preheated oven for 20-25 minutes until the tops turn golden and slightly crisp.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped chives or parsley, and serve warm as an elegant side dish.
Notes
- Use Russet potatoes for a fluffier texture or Yukon Gold for a creamier consistency.
- For easier piping, cool the potato mixture slightly before filling your piping bag.
- You can substitute Parmesan with Gruyère for a different cheese flavor.
- If you prefer, use heavy whipping cream or half-and-half for a lighter version.
- These potatoes can be prepared ahead and baked just before serving.
