Description
These Garlic Parmesan Duchess Potatoes are elegant, creamy mashed potatoes infused with roasted garlic and Parmesan cheese, piped into decorative swirled domes and baked to a golden brown. Perfect as a sophisticated side dish, they offer a rich, buttery flavor with a crispy exterior and a silky smooth interior.
Ingredients
Scale
Roasted Garlic
- 1 large bulb of garlic
- Olive oil, as needed
- Salt, a pinch
Potatoes and Mash
- 1.3kg / 2.8lb baking potatoes
- 5 tbsp / 75g butter (2 tbsp / 30g melted, rest at room temperature)
- 2 tbsp double / heavy cream, at room temperature
- 60g / 3/4 cup freshly grated Parmesan cheese, plus more to serve
- 4 large egg yolks
- Salt & pepper, as needed
- Finely diced fresh parsley, to serve
Instructions
- Roast Garlic: Slice off the tip of the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Roast in the oven at 180C/356F for 50-60 minutes until very soft, golden, and caramelized. Let cool slightly, then squeeze out the cloves, avoiding the peel. Season with a pinch of salt and mash with a fork until smooth.
- Cook Potatoes: Peel and dice potatoes into large bite-sized pieces. Place in a large pot with cold water, add 2 tsp salt, and bring to a boil. Cook until the potatoes are fork tender and just about breaking apart. Drain and leave in a colander for 5 minutes to steam dry, shaking once halfway to release excess moisture.
- Mash Potatoes: Return potatoes to the pot and mash with 3 tbsp butter and the heavy cream. Stir in grated Parmesan and the roasted garlic, mashing further to smooth out lumps. Season generously with salt and pepper to taste. If still hot and steaming, let cool briefly before stirring in egg yolks one at a time, mixing well after each addition.
- Pipe Duchess Potatoes: Fill a piping bag fitted with a large star tip with the mashed potato mixture. Pipe swirly dome shapes approximately 2.5-3″ (6.5-7.5 cm) wide and high onto a baking tray lined with baking paper. You should get about 10 duchess potatoes.
- Bake: Drizzle melted butter over the tops of the piped potatoes, allowing it to coat them as it swirls down. Bake in the oven at 200C/400F for 15-20 minutes until golden brown. Turn the tray during baking to ensure even coloring and reduce the oven temperature if they brown too quickly to avoid charring.
- Serve: Garnish with finely diced fresh parsley and extra Parmesan cheese. Serve immediately and enjoy the rich, crispy, creamy duchess potatoes.
Notes
- Do not over-boil the potatoes to prevent them from becoming soggy and too soft to pipe properly.
- Allow steamed potatoes to rest in the colander for 5 minutes to evaporate excess moisture before mashing.
- Season well after adding Parmesan to balance the saltiness and enhance flavor.
- Use a large star tip nozzle for piping to create well-defined shapes; smaller tips can clog and make piping difficult.
- You can make these in advance, freeze them after shaping and baking, and reheat from frozen at 180C/350F for 12-15 minutes until heated through and crispy.
- Calories calculated include 1 tsp olive oil used for roasting garlic.
Nutrition
- Serving Size: 1 duchess potato
- Calories: 190
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
