Description
Transform simple potatoes into a golden, buttery masterpiece with this Classic Duchess Potatoes recipe. Creamy, flavorful, and beautifully piped, they’re the perfect addition to any special meal. Whether for holidays or weeknight dinners, this elegant side dish never fails to impress.
Ingredients
- 2 pounds russet or Yukon Gold potatoes, peeled and chopped
- ¼ cup unsalted butter, divided
- ¼ cup heavy cream, warmed
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large egg yolks
- Fresh chives or parsley (for garnish)
- 1 tablespoon sea salt (optional, for garnish)
Instructions
- Boil the Potatoes:
- Place chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
- Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Preheat the Oven:
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Mash the Potatoes:
- Drain the potatoes thoroughly and return them to the pot over low heat to evaporate excess moisture.
- Mash the potatoes with a ricer or masher until smooth.
- Add Ingredients:
- Stir in 2 tablespoons of melted butter, warm cream, Parmesan cheese, salt, and pepper.
- Add egg yolks one at a time, mixing well until smooth and creamy.
- Pipe the Potatoes:
- Transfer the mixture to a piping bag fitted with a star tip.
- Pipe swirls or mounds onto the prepared baking sheet, spacing them about an inch apart.
- Bake:
- Brush the tops with the remaining melted butter.
- Bake for 15-20 minutes, or until the edges are golden and the swirls are firm.
- Garnish and Serve:
- Garnish with fresh chives or parsley and a sprinkle of sea salt. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French