Duchess Potatoes
These beautiful and delicious parmesan duchess potatoes are perfect for the holidays. They are baked until golden brown and slightly puffed up. It's the perfect side dish!
Servings: 6 people
Calories: 387kcal
Equipment
- Large resealable bag or piping bag
- Extra-large star piping tip
Ingredients
- 3 pounds yukon gold potatoes peeled and diced into 1-inch cubes
- 6 tablespoons unsalted butter, divided
- 4 cloves garlic, finely minced
- ¼ cup heavy cream plus more as needed
- Salt and pepper to taste
- ½ cup finely grated parmesan cheese plus more for sprinkling
- 4 large egg yolks
- Chives for garnish
Instructions
- Preheat oven to 425 degrees F. Line a large sheet pan (or 2 medium sheet pans) with parchment paper.
- Boil potatoes in a large pot with water (enough to fully submerge potatoes) until tender, about 20 minutes. Drain and rinse with cold water.
- Meanwhile, make the cream and butter mixture: in a small saucepan, melt 4 tablespoons of butter. Add garlic and saute until fragrant, about 1 minute. Add the heavy cream and warm it up. No need to bring to a boil. Set aside.
- Press the potatoes through a potato ricer into a large bowl, or mash with a masher until there are no lumps. Add the cream and butter mixture and combine using a rubber spatula. Tip: I’d highly recommend using a potato ricer for fluffy and lump-free potatoes. That way, it will be easier to pipe. Using a masher can sometimes make it dense and leave lumps behind.
- Mix in parmesan cheese, and season with salt and pepper to taste. Then, fold in the egg yolks with a rubber spatula until evenly combined. The mixture should be quite thick. If it's very dry, add some more heavy cream (warmed).
- Set up an extra-large piping tip in the corner of a large ziploc or piping bag (with the corner snipped off). Fill half of the potato mixture into the bag and pipe onto the prepared sheet pan, placing them about 2 inches apart. Repeat with the remaining potato mixture. Note: if you overfill the bag, it will be a bit hard to pipe.
- Carefully brush the potatoes with the remaining 2 tablespoons of butter, melted. Sprinkle with more grated parmesan.
- Bake for 18-20 minutes, until golden brown and slightly puffed up. Tip: rotate the pans halfway through for even browning.
- Garnish with chives and more cheese if desired. Enjoy!
Notes
- Potatoes: Use yukon gold potatoes for best results. They have a deeper yellow color and hold up better than, for example, russet potatoes.
- Use a potato ricer: Highly recommended. The potatoes will be fluffier and lump-free, making it much easier to pipe. If you don't have a potato ricer, you can use a masher, but it may turn out a bit denser with a few lumps.
- Season to taste before adding the eggs. You can add more salt and pepper, or even additional spices, such as garlic powder, onion powder, or Italian seasoning.
- Piping bag and piping tip: For best results, use an extra-large piping tip and a large piping bag. If you don't have a piping tip, you can still pipe through a bag and add a few swirls and designs using a fork.
- Make-ahead and freezing: The best way to make these ahead is by freezing them. Follow directions through step 6 (up until piping onto a sheet pan). Then, freeze the sheet pans with the duchess potatoes. Once they have hardened, transfer to a freezer-friendly resealable bag and freeze for up to 1 month. When ready to serve, arrange on a sheet pan and brush with melted butter and sprinkle parmesan. Bake (frozen) at 425 degrees F for 18-20 minutes or until golden brown, as directed. They may take a few extra minutes.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 387kcal | Carbohydrates: 41g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 152mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 45mg | Calcium: 149mg | Iron: 2mg