3poundsyukon gold potatoespeeled and diced into 1-inch cubes
6tablespoonsunsalted butter, divided
4clovesgarlic, finely minced
¼cupheavy creamplus more as needed
Salt and pepper to taste
½cupfinely grated parmesan cheeseplus more for sprinkling
4large egg yolks
Chives for garnish
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!
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.