Description
This Best Duchess Potatoes recipe features creamy, garlicky mashed Yukon gold potatoes piped into elegant swirled mounds, baked to golden perfection with a Parmesan crust. Perfect as a classic American side dish for special occasions or weeknight dinners.
Ingredients
Scale
Potatoes
- 2 1/2 pounds Yukon gold potatoes peeled and quartered
Seasonings and Mix-ins
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 4 garlic cloves minced
- 1/2 cup finely shredded Parmesan cheese
- 4 egg yolks
- Chopped fresh parsley for garnish
- Additional grated Parmesan cheese for garnish
Dairy and Butter
- 8 tablespoons salted butter divided
- 1/4 cup heavy cream
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cook Potatoes: Boil the peeled and quartered Yukon gold potatoes in a large pot of salted water until they are fork tender, about 20-25 minutes.
- Prepare Butter Mixture: While the potatoes cook, heat 6 tablespoons of the butter with minced garlic and heavy cream in the microwave until the butter is melted and fragrant.
- Mash Potatoes: Drain the potatoes well and press them through a potato ricer or mash them thoroughly with a masher to create a smooth base.
- Combine Ingredients: Stir in the Parmesan cheese, nutmeg, the warm butter-garlic-cream mixture, salt, pepper, and egg yolks into the mashed potatoes until fully incorporated and smooth.
- Pipe the Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip and pipe into 12 swirled mounds on the prepared baking sheet. Alternatively, spread the mixture evenly in a baking dish.
- Brush with Butter and Bake: Brush the tops with the remaining melted butter. Bake in the preheated oven for 20 minutes until golden. If baking from frozen, add an additional 10 minutes to the cook time.
- Garnish and Serve: After baking, garnish the duchess potatoes with chopped fresh parsley and extra grated Parmesan cheese before serving.
Notes
- Yield: This recipe makes 12 mounds of duchess potatoes. A typical serving size is 2 mounds, making about 6 servings total.
- Storage: 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.
- Freezing: These potatoes freeze well before or after baking. Freeze in an airtight container for up to 3 months. If baking frozen potatoes, increase cook time by 5 to 10 minutes. If reheating baked frozen potatoes, thaw overnight in the fridge and reheat as directed.
- Piping Tip: Use a large star tip for decorative swirls. If you don’t have a piping bag, you can use a plastic bag with a corner cut off or spread in a baking dish instead.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
