Description
A classic recipe for creamy, buttery Duchess Potatoes made with Yukon gold potatoes, garlic, Parmesan cheese, and a hint of nutmeg, piped into elegant swirled mounds and baked to golden perfection. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 2 1/2 pounds Yukon gold potatoes peeled and quartered
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 egg yolks
Butter and Cream Mixture
- 8 tablespoons salted butter divided
- 4 garlic cloves minced
- 1/4 cup heavy cream
Cheese and Seasoning
- 1/2 cup finely shredded Parmesan cheese
- 1/8 teaspoon ground nutmeg
Garnish
- Chopped fresh parsley for garnish
- Additional grated Parmesan cheese for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper to prepare for baking.
- Boil Potatoes: Place the peeled and quartered Yukon gold potatoes in a large pot of salted water and cook until the potatoes are fork tender, about 15-20 minutes.
- Prepare Butter Mixture: While the potatoes are cooking, heat 6 tablespoons of the butter, minced garlic, and the heavy cream in the microwave until the butter is melted and the mixture is warm.
- Mash Potatoes: Drain the cooked potatoes well, then press them through a potato ricer or mash them with a potato masher until smooth.
- Combine Ingredients: Add the Parmesan cheese, ground nutmeg, the warm butter-garlic-cream mixture, salt, and pepper to the mashed potatoes. Stir well, then fold in the egg yolks until fully incorporated.
- Pipe or Shape Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip and pipe 12 swirled mounds onto the prepared baking sheet. Alternatively, you can spread the mixture evenly in a baking dish.
- Brush with Butter: Brush the tops of the potato mounds with the remaining 2 tablespoons of melted butter to help achieve a golden crust while baking.
- Bake: Bake the potatoes for 18-20 minutes, or until nicely golden on top. If baking from frozen, increase the baking time by 10 minutes.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley and additional grated Parmesan cheese before serving.
Notes
- This recipe yields 12 potato mounds, with a typical serving size being two mounds per person, making 6 servings.
- You can double or triple the recipe for larger gatherings or for freezing in batches.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 10-12 minutes before serving.
- Duchess potatoes freeze well both before and after baking. Freeze uncooked mounds for up to 3 months and bake from frozen by adding 5 to 10 minutes to the bake time. If freezing after baking, thaw overnight in the fridge and reheat as directed.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
