Description
Duchess Potatoes are elegant, creamy mashed potato swirls that are baked to golden perfection. Made with russet or Yukon gold potatoes mixed with butter, cream, Parmesan cheese, and egg yolks, these potatoes are piped into decorative shapes and baked until crispy on the edges. Garnished with fresh herbs and sea salt, they make a perfect side dish for special occasions or comforting dinners.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon gold potatoes
Dairy & Eggs
- 1/4 cup unsalted butter, divided
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 3 large egg yolks
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sea salt, for garnish
Garnish
- Fresh chopped chives or parsley
Instructions
- Prepare and boil potatoes: Peel and chop the potatoes into chunks. Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook for 15-20 minutes until they are fork-tender.
- Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Warm butter and cream: While potatoes cook, melt butter in a microwave-safe bowl and warm the heavy cream separately in another microwave-safe container. Set both aside for later use.
- Drain and mash potatoes: Drain the cooked potatoes thoroughly and return them to the pot over low heat. This helps evaporate any excess moisture. Use a potato ricer or masher to mash the potatoes until smooth and free of lumps.
- Mix in ingredients: Add two tablespoons of the melted butter, the warm heavy cream, grated Parmesan cheese, salt, and black pepper to the potatoes. Mix thoroughly and then stir in the egg yolks until fully combined.
- Pipe the potatoes: Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes onto the prepared baking sheet into small mounds or rosettes, spacing them about 1 inch apart.
- Brush and bake: Brush the remaining melted butter over the potato swirls. Bake in the preheated oven for 15-20 minutes until the edges turn golden brown and slightly crispy.
- Garnish and serve: Remove from the oven and garnish with freshly chopped chives or parsley. Sprinkle with sea salt, serve immediately, and enjoy your Duchess Potatoes.
Notes
- Russet potatoes create a fluffier texture, while Yukon Gold potatoes yield a creamier and richer taste; choose based on your texture preference.
- You can prepare the potato rosettes ahead of time by piping them onto the baking sheet, covering, and refrigerating for up to a day. Simply brush with butter and bake when ready.
Nutrition
- Serving Size: 1/6 of recipe (approximately 150g)
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 115mg
