Duchess Potatoes
A classic French side dish that’s perfect for special occasions like holiday meals or dinner parties! These Duchess Potatoes are crispy on the outside and fluffy on the inside, making them an elegant addition to any table.
Servings: 6
Calories: 265kcal
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 1/4 cup unsalted butter divided
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large egg yolks
- Fresh chopped chives or parsley for garnish
- 1 tablespoon sea salt for garnish
Instructions
Prepare the Potatoes:
- Peel and chop the potatoes. Transfer them to 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 the potatoes are fork-tender.
Preheat the Oven:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare Butter and Cream:
- While the potatoes are cooking, melt the butter in a small bowl using the microwave. Warm the heavy cream in another microwave-safe bowl. Set both aside.
Mash the Potatoes:
- Drain the cooked potatoes thoroughly and return them to the pot over low heat to evaporate excess moisture.
- Mash the potatoes with a potato ricer or masher until smooth and lump-free.
Mix the Ingredients:
- Add 2 tablespoons of the melted butter, the warm heavy cream, Parmesan cheese, salt, and pepper to the mashed potatoes. Mix until fully incorporated.
- Stir in the egg yolks until the mixture is smooth and well combined.
Pipe the Potatoes:
- Transfer the mashed potato mixture to a piping bag fitted with a large star tip to create decorative swirls.
- Pipe the mixture into 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 from the oven and garnish with fresh chopped chives or parsley.
- Sprinkle sea salt on top for extra flavor. Serve immediately and enjoy!
Notes
Potato Choice: Russet potatoes create a fluffier texture, while Yukon Gold potatoes offer a creamier, richer result. Either option works beautifully.
Make-Ahead Tip: Pipe the potatoes onto the baking sheet, cover, and refrigerate for up to a day. When ready to serve, brush with melted butter and bake.
Serving Suggestions: Pair with roasted meats, poultry, or fish for a stunning side dish.