Description
Duchess Potatoes are an elegant and creamy side dish made from smooth mashed potatoes enriched with butter, heavy cream, Parmesan cheese, and egg yolks, piped into decorative swirls and baked until golden. This classic French-inspired recipe is perfect for holiday dinners or special occasions, garnished with fresh herbs and a touch of sea salt for a delightful finish.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon gold potatoes
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
- Prepare the Potatoes: Peel the potatoes and cut them into even chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook until potatoes are tender and easily pierced with a fork, about 15-20 minutes. Drain well.
- Mash the Potatoes: While still hot, mash the potatoes using a potato ricer or masher until smooth and free of lumps.
- Mix Ingredients: In a saucepan, heat half of the butter and heavy cream together until melted and warm. Stir this mixture into the mashed potatoes along with the grated Parmesan cheese, salt, and pepper. Mix until smooth and creamy.
- Add Egg Yolks: Allow the mashed potato mixture to cool slightly, then stir in the egg yolks one at a time, ensuring they are well incorporated without cooking the eggs.
- Pipe the Potatoes: Transfer the mixture into a piping bag fitted with a large star tip. Pipe the potatoes onto a baking sheet lined with parchment paper in decorative swirls or rosettes.
- Brush with Butter and Bake: Brush the piped potatoes with the remaining melted butter. Sprinkle with a pinch of sea salt for flavor and bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and crisp on the edges.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped chives or parsley, and serve warm as a deliciously elegant side dish.
Notes
- Use starchy potatoes like Russet or Yukon gold for the best texture.
- Do not overcook the potatoes to avoid watery mash.
- Ensure the potato mixture is slightly cooled before adding egg yolks to prevent scrambling.
- Pipe the potatoes quickly to prevent the mixture from stiffening.
- Adjust seasoning to taste before baking.
Keywords: Duchess Potatoes, Mashed Potatoes, Elegant Side Dish, Baked Potato Swirls, Holiday Potatoes