Description
Duchess Potatoes are a classic and elegant side dish made from creamy mashed Yukon Gold potatoes mixed with butter, cream, and egg yolks, then piped into beautiful rosettes and baked until golden and crispy on the edges. This recipe offers optional flavors like garlic, nutmeg, and Parmesan, making it a perfect accompaniment to any special meal.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold potatoes (or other starchy potatoes)
Potato Mixture
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 egg yolks
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
Garnish
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the potatoes: Peel and cut the Yukon Gold potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Cook the potatoes: Reduce the heat and simmer the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes well and return them to the pot.
- Mash the potatoes: Use a potato masher or a ricer to mash the potatoes until smooth and lump-free.
- Make the potato mixture: Add the butter, heavy cream, egg yolks, salt, pepper, garlic powder, and nutmeg (if using) to the mashed potatoes. Stir until the mixture is creamy and smooth. If using, stir in the Parmesan cheese for extra flavor.
- Pipe the potatoes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes into small rosettes or mounds on the prepared baking sheet.
- Bake the duchess potatoes: Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges.
- Garnish and serve: Once baked, garnish the duchess potatoes with freshly chopped parsley, if desired. Serve immediately as a luxurious side dish.
Notes
- Use starchy potatoes such as Yukon Gold or Russets for the best texture.
- For creamier potatoes, feel free to adjust the amount of heavy cream or butter to your preference.
- If you don’t have a piping bag, you can use a plastic bag with the tip cut off or simply spoon the mixture onto the baking sheet.
- Make sure the mashed potatoes are smooth and lump-free for easy piping and elegant presentation.
- These potatoes are best served immediately but can be reheated gently in the oven to maintain crispness.
