Description
Duchess Potatoes are an elegant French side dish made from smooth, creamy mashed potatoes mixed with butter, cream, Parmesan cheese, and egg yolks. They are piped into decorative swirls and baked until the edges turn golden brown and slightly crisp, making them a perfect accompaniment to any meal.
Ingredients
Scale
Potatoes
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
Mix-ins
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Cook the Potatoes: Place the peeled and chunked potatoes into a large pot filled with salted water. Bring to a boil and let them cook for 15 to 20 minutes until they are very tender when pierced with a fork.
- Drain and Mash: Drain the potatoes thoroughly and return them to the pot. Mash them using a masher or potato ricer until smooth and free of lumps.
- Add Butter and Cream: Incorporate the unsalted butter and heavy cream into the mashed potatoes, continuing to mash or stir until the mixture is creamy and well combined.
- Mix in Egg Yolks and Seasonings: Stir in the egg yolks, grated Parmesan cheese, salt, black pepper, and nutmeg if using, mixing thoroughly to combine all ingredients evenly.
- Pipe the Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe small mounds or decorative swirls onto the prepared baking sheet, spacing them apart to allow for even baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the edges of the potato swirls turn golden brown and slightly crisp.
- Garnish and Serve: Optionally sprinkle with chopped fresh parsley before serving for a pop of color and freshness.
Notes
- For extra golden tops, lightly brush the piped potatoes with melted butter or an egg wash before baking.
- The potatoes can be piped ahead of time and refrigerated until ready to bake, making this dish convenient for entertaining.
