Description
Duchess Potatoes are a classic French-inspired side dish featuring creamy, fluffy mashed potatoes piped into elegant swirls and baked to golden perfection. Made with Russet or Yukon Gold potatoes, butter, heavy cream, Parmesan cheese, and egg yolks, these crispy-edged and tender-centered potato rosettes add a gourmet touch to any meal.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon Gold potatoes
Dairy & Cheese
- 1/4 cup unsalted butter, divided
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sea salt, for garnish
Others
- 3 large egg yolks
- Fresh chopped chives or parsley, for garnish
Instructions
- Prepare Potatoes: Peel and chop the potatoes into evenly sized pieces. Transfer them to a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook for about 15-20 minutes until the potatoes are fork-tender.
- Preheat Oven and Prepare Baking Sheet: While potatoes cook, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Melt Butter and Warm Cream: Melt the butter in a microwave-safe bowl, and separately warm the heavy cream in a microwave-safe bowl. Set both aside for incorporation later.
- Drain and Mash Potatoes: Drain the cooked potatoes thoroughly. Return them to the pot over low heat for a couple of minutes to evaporate excess moisture. Then use a potato ricer or masher to mash the potatoes until completely smooth and lump-free.
- Mix Ingredients: To the mashed potatoes, add 2 tablespoons of the melted butter, warm heavy cream, grated Parmesan cheese, salt, and pepper. Mix well to combine. Then stir in the 3 egg yolks until the mixture is smooth and well blended.
- Pipe Potato Mounds: Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes into small rosettes or mounds on the lined baking sheet, spacing them about 1 inch apart to allow even cooking.
- Brush with Butter and Bake: Brush the potato mounds with the remaining melted butter to promote browning. Bake in the preheated oven for 15-20 minutes, or until the Duchess Potatoes develop golden-brown edges and a slightly crispy exterior.
- Garnish and Serve: Remove the potatoes from the oven. Garnish with fresh chopped chives or parsley, sprinkle with sea salt, and serve immediately while warm and crispy.
Notes
- Use Russet potatoes for fluffier Duchess potatoes or Yukon Golds for a creamier, richer texture.
- For make-ahead convenience, pipe the potatoes onto the baking sheet, cover, and refrigerate for up to 24 hours. When ready to serve, brush with butter and bake as directed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
