Description
Duchess Potatoes are an elegant and classic French side dish featuring creamy mashed potatoes enriched with butter, heavy cream, Parmesan cheese, and egg yolks, piped into decorative swirls and baked to a golden perfection. Garnished with fresh herbs and a sprinkle of sea salt, these potatoes make a perfect accompaniment to a holiday meal or special dinner.
Ingredients
Scale
Main 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
Garnish
- Fresh chopped chives or parsley, for garnish
- 1 tablespoon sea salt, for garnish
Instructions
- Prepare the Potatoes: Peel and quarter the Russet or Yukon gold potatoes. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain and Mash: Drain the potatoes thoroughly and return them to the warm pot. Using a potato masher or ricer, mash the potatoes until smooth and free of lumps.
- Add Butter and Cream: Stir in half of the unsalted butter (2 tablespoons) and the heavy cream to the mashed potatoes. Mix well until creamy and well combined.
- Season the Mixture: Add the grated Parmesan cheese, salt, black pepper, and egg yolks to the potato mixture. Stir gently to incorporate all ingredients evenly. The egg yolks will provide richness and help hold the shape during baking.
- Pipe the Potatoes: Preheat your oven to 400°F (200°C). Transfer the potato mixture to a piping bag fitted with a large star tip. On a baking sheet lined with parchment paper, pipe the mixture into decorative swirls or rosettes about 2 inches in diameter.
- Add Final Touches: Dot the remaining butter in small pieces over the piped potatoes for added richness. Sprinkle the tops with the tablespoon of sea salt to enhance flavor and create a slight crunch.
- Bake Until Golden: Bake in the preheated oven for 15-20 minutes, or until the duchess potatoes are golden brown on top and heated through.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped chives or parsley before serving to add a fresh, vibrant touch.
Notes
- Using a potato ricer instead of a masher results in smoother potatoes.
- Ensure potatoes are completely dry before mashing to avoid watery duchess potatoes.
- The sea salt garnish adds texture and flavor; you can adjust the amount to taste or omit for a lower sodium option.
- Duchess potatoes can be prepared in advance and refrigerated; just reheat and crisp in the oven before serving.
- Use cold butter for dotting on top to create little crispy buttery pockets as they bake.
Keywords: Duchess Potatoes, mashed potatoes, baked potatoes, French potatoes, holiday side dish, creamy potatoes, Parmesan potatoes