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Duchess Potatoes

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A French-inspired side dish that’s crispy on the outside and fluffy on the inside. Perfect for holiday meals and dinner parties!

Ingredients

Scale
  • 2 lbs Russet or Yukon gold potatoes
  • ¼ cup unsalted butter, divided
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 large egg yolks
  • Fresh chopped chives or parsley, for garnish
  • 1 tbsp sea salt, for garnish

Instructions

  • Prepare the Potatoes:
    Peel and chop the potatoes into even pieces. Place them in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until fork-tender.
  • Preheat the Oven:
    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Mash the Potatoes:
    Drain the cooked potatoes thoroughly and return them to the pot over low heat to evaporate any excess moisture. Mash the potatoes using a potato ricer or masher until smooth and lump-free.
  • Mix the Potato Mixture:
    Add 2 tbsp of the melted butter, warm heavy cream, Parmesan, salt, and pepper to the mashed potatoes. Mix until well combined. Stir in the egg yolks until fully incorporated.
  • Pipe the Potatoes:
    Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe small mounds or rosettes onto the prepared baking sheet, spacing them about 1 inch apart.
  • Bake:
    Brush the potato mounds with the remaining melted butter. Bake for 15-20 minutes, or until the edges are golden brown and slightly crispy.
  • Garnish and Serve:
    Remove the Duchess Potatoes from the oven. Garnish with fresh chopped chives or parsley. Sprinkle with a pinch of sea salt and serve immediately.

Notes

  • You can use Yukon gold or Russet potatoes for a creamy texture, though Yukon gold will yield a creamier result.
  • Make sure the potatoes are thoroughly mashed with no lumps for smooth piping.

Nutrition

Find it online: https://deliceflash.com/duchess-potatoes/