Description
This Garlic Parmesan Duchess Potatoes recipe features fluffy mashed potatoes infused with roasted garlic and Parmesan cheese, piped into elegant swirly domes and baked until golden and crispy on the outside. Perfect as a sophisticated side dish that combines rich buttery flavor with a touch of fresh parsley for a stunning presentation.
Ingredients
Units
Scale
Roasted Garlic
- 1 large bulb of Garlic
- Olive Oil, as needed
- Salt, a pinch
Potatoes and Mash
- 1.3kg / 2.8lb Baking Potatoes
- 5 tbsp / 75g Butter (3 tbsp / 45g at room temp, 2 tbsp / 30g melted)
- 2 tbsp Double / Heavy Cream, at room temp
- 60g / 3/4 cup freshly grated Parmesan, plus more to serve
- 4 large Egg Yolks
- Salt & Pepper, as needed
To Serve
- Freshly finely diced Parsley
- Additional Parmesan cheese
Instructions
- Roast the Garlic: Slice the tip off the garlic bulb to expose the cloves, drizzle with olive oil, then wrap tightly in foil. Roast in a preheated oven at 180°C (356°F) for 50-60 minutes until the cloves are very soft, golden, and caramelized. Allow to cool slightly before squeezing out the soft garlic pulp, avoiding the outer peel. Mash the pulp with a fork and season with a pinch of salt to create a smooth garlic paste.
- Prepare the Potatoes: Peel and dice the potatoes into large bite-sized pieces. Place them in a large pot with cold water and 2 teaspoons of salt. Bring to a boil and cook until the potatoes are fork-tender and beginning to break apart, about 15-20 minutes. Drain thoroughly and leave in the colander for 5 minutes to steam dry, shaking once halfway to release excess moisture.
- Mash the Potatoes: Return the hot potatoes to the pot. Add 3 tablespoons of room temperature butter and the double cream, then mash until mostly smooth. Stir in the freshly grated Parmesan and the roasted garlic paste, mashing further if needed to remove lumps. Season generously with salt and pepper to taste. Let the mash cool slightly if still steaming, then incorporate the egg yolks one at a time, stirring firmly after each addition to blend well.
- Pipe the Duchess Potatoes: Fit a piping bag with a large star tip (jumbo size) and fill with the potato mixture. Pipe swirly dome shapes approximately 2.5-3 inches (6.5-7.5 cm) wide and high, spacing them evenly on a large baking tray lined with baking paper. This recipe yields about 10 duchess potatoes.
- Finish and Bake: Carefully drizzle the 2 tablespoons of melted butter over the tops of each piped potato to coat and encourage browning. Bake in a preheated oven at 200°C (400°F) for 15-20 minutes, turning the tray halfway to brown evenly and prevent charring. Lower the oven temperature slightly if the potatoes brown too quickly.
- Serve: Garnish with freshly diced parsley and extra grated Parmesan cheese. Enjoy these crisp-on-the-outside, creamy-on-the-inside duchess potatoes as an elegant side dish.
Notes
- Boiling the potatoes just enough to be fork tender prevents a watery, sloppy mash that won’t hold shape.
- Allowing the potatoes to steam dry for 5 minutes after boiling removes excess moisture and ensures the mash is fluffy.
- Generously season the mash after adding Parmesan to adjust saltiness perfectly and avoid blandness.
- Use a large or jumbo star piping tip to pipe the mash smoothly; small tips can clog.
- To make ahead, fully prepare and pipe the duchess potatoes, then freeze. Bake from frozen at 180°C (350°F) for 12-15 minutes until crisp and heated through.
- Calorie count per potato assumes 1 teaspoon of olive oil used for roasting garlic.
Nutrition
- Serving Size: 1 duchess potato
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
