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Duchess Potatoes Recipe

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★★★★★

4.9 from 124 reviews

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/duchess-potatoes-recipe/