Description
This Best Duchess Potatoes Recipe offers a creamy, garlicky twist on classic mashed potatoes, piped into elegant swirled mounds and baked to a golden perfection. Perfect as a comforting side dish, these duchess potatoes are rich with Parmesan cheese, nutmeg, and a buttery cream sauce, making them ideal for holiday dinners or special occasions.
Ingredients
Scale
Potatoes
- 2 1/2 pounds Yukon gold potatoes peeled and quartered
Seasoning & Mix-ins
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup finely shredded Parmesan cheese
- 4 egg yolks
Butter & Cream Mixture
- 8 tablespoons salted butter divided
- 4 garlic cloves minced
- 1/4 cup heavy cream
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 duchess potatoes.
- Boil Potatoes: Place the peeled and quartered Yukon gold potatoes into a large pot of salted water and boil them until they are fork tender, which typically takes about 15-20 minutes.
- Heat Butter Mixture: While the potatoes are boiling, combine 6 tablespoons of the butter, minced garlic, and heavy cream in a microwave-safe dish and heat until the butter is melted and the mixture is warm.
- Drain and Mash Potatoes: Thoroughly drain the boiled potatoes and either press them through a potato ricer or mash them well with a potato masher until smooth and lump-free.
- Combine Ingredients: Add the Parmesan cheese, ground nutmeg, the warm butter-garlic-cream mixture, salt, and black pepper to the mashed potatoes. Stir to combine thoroughly, then mix in the egg yolks until the mixture is smooth and creamy.
- Pipe Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip and pipe 12 swirled mounds onto the prepared baking sheet. Alternatively, you may spread the mixture in a baking dish if preferred.
- Add Butter and Bake: Brush the potato mounds with the remaining melted butter. Bake them in the preheated oven for 20 minutes until golden brown and slightly crisp on top.
- Optional Freezing: If freezing for later, freeze the piped potatoes until firm, then transfer to an airtight container. When ready to bake from frozen, add 5 to 10 extra minutes to the baking time.
- Garnish and Serve: Once baked, garnish the duchess potatoes with chopped fresh parsley and additional grated Parmesan cheese before serving for a beautiful and flavorful finish.
Notes
- Yield: This recipe yields 12 individual mounds of duchess potatoes, with a typical serving being 2 mounds (6 servings total).
- Storage: Store any leftover duchess potatoes in an airtight container in the refrigerator for up to 5 days. Reheat them in a 350°F oven for 10-12 minutes before serving.
- Freezing: Freeze duchess potatoes before or after baking. If freezing before baking, they keep well for up to 3 months. When baking from frozen, extend baking time by 5 to 10 minutes. If freezing after baking, thaw in the fridge overnight and reheat as directed.
- Potato Ricer: Using a potato ricer yields the smoothest texture, but a potato masher works as well.
- Butter: Dividing the butter between the mixture and brushing on top helps achieve rich flavor and a crisp, golden exterior.
Nutrition
- Serving Size: 1 serving (2 mounds)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 140 mg
