Duchess Potatoes Recipe

Introduction

Duchess potatoes are a classic French side dish featuring creamy, buttery mashed potatoes piped into elegant shapes and baked until golden and crisp. Perfect for special occasions or elevating a weeknight meal, these delicate potato rosettes bring both flavor and style to your plate.

Ingredients

• 2 pounds Russet or Yukon gold potatoes
• 1/4 cup unsalted butter, divided
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large egg yolks
• Fresh chopped chives or parsley, for garnish
• 1 tablespoon sea salt, for garnish

Instructions

1. Step 1: Peel and chop the potatoes. Transfer them to a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes until fork-tender.
2. Step 2: Preheat the oven to 425°F and line a baking sheet with parchment paper.
3. Step 3: While the potatoes are cooking, melt the butter in a small bowl in the microwave. Warm the cream in a microwave-safe bowl. Set both aside.
4. Step 4: Drain the potatoes thoroughly and return them to the pot over low heat to help evaporate any excess moisture. Mash the potatoes using a potato ricer or masher until they are smooth and free of lumps.
5. Step 5: Add two tablespoons of the melted butter, the warm heavy cream, grated Parmesan, salt, and pepper. Mix well, then stir in the egg yolks until well combined.
6. Step 6: Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes into small mounds or rosettes onto the baking sheet, spacing them about 1 inch apart.
7. Step 7: Brush the potato mounds with the remaining melted butter and bake for 15-20 minutes, or until the Duchess potatoes are golden brown on the edges and slightly crispy.
8. Step 8: Remove from the oven and garnish with fresh chopped chives or parsley. Sprinkle the sea salt over the top. Serve immediately for the best texture and flavor.

Tips & Variations

• Use a potato ricer for the smoothest, lump-free texture.
• Substitute Parmesan with Gruyère or cheddar for a different cheesy flavor.
• For a richer taste, add a pinch of nutmeg to the potato mixture.
• To make ahead, pipe the potatoes onto baking sheets, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding extra cooking time.

Storage

Store leftover Duchess potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until warmed through and crispy again, about 10-15 minutes. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whole eggs instead of egg yolks?

Whole eggs can alter the texture and color slightly, making the potatoes less rich and creamy. Egg yolks contribute to a smooth, custardy texture, so it’s best to stick with yolks if possible.

Can I prepare Duchess potatoes without a piping bag?

Yes, you can use a spoon to shape the mashed potatoes into small mounds. However, using a piping bag with a star tip creates the classic decorative look with crispy edges.

Duchess Potatoes Recipe

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Duchess Potatoes are elegant, piped mashed potato mounds made with butter, cream, Parmesan, and egg yolks, baked until golden and crispy on the edges. This classic French side dish offers a creamy interior with a delicate, flavorful crust, perfect for holiday dinners or special occasions.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Russet or Yukon gold potatoes

Duchess Potato Mixture

• 1/4 cup unsalted butter, divided
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large egg yolks

Garnish

• fresh chopped chives or parsley, for garnish
• 1 tablespoon sea salt, for garnish

Instructions

1. Prepare the potatoes: Peel and chop the potatoes into chunks. Place them in a large pot and cover with cold water. Add a generous pinch of salt, then bring to a boil over medium-high heat. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
2. Preheat the oven: While the potatoes cook, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
3. Melt butter and warm cream: In separate microwave-safe bowls, melt the butter and warm the heavy cream, then set both aside until you’re ready to mix.
4. Drain and mash potatoes: Drain the cooked potatoes thoroughly and return them to the warm pot over low heat. This helps evaporate excess moisture for fluffier potatoes. Mash the potatoes using a potato ricer or masher until smooth and free of lumps.
5. Mix ingredients: Add two tablespoons of the melted butter, the warm heavy cream, grated Parmesan cheese, salt, and black pepper to the mashed potatoes. Stir well to combine. Then gently mix in the egg yolks until the mixture is smooth and uniform.
6. Pipe the potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe the mashed potatoes onto the prepared baking sheet in small mounds or rosettes, spacing them about one inch apart to allow for even cooking.
7. Brush with butter and bake: Brush the tops of the piped potato mounds with the remaining melted butter. Bake in the preheated oven for 15-20 minutes, or until the edges turn golden brown and slightly crispy.
8. Garnish and serve: Remove from the oven and sprinkle with fresh chopped chives or parsley. Finish with a sprinkle of sea salt on top. Serve the Duchess Potatoes immediately for the best texture and flavor.

Notes

• Use a potato ricer for the smoothest mashed potatoes without lumps.
• Chilling the piped potatoes briefly before baking can help them hold their shape better.
• For a more intense flavor, try adding a pinch of nutmeg to the potato mixture.
• Make sure to fully dry the potatoes after boiling to avoid watery mashed potatoes.
• The Parmesan cheese adds a nice salty depth, but you can omit it for a milder flavor.

Keywords: Duchess Potatoes, mashed potatoes, baked potatoes, Parmesan potatoes, holiday side dish, elegant mashed potatoes