Description
Duchess potatoes are a delightful twist on classic mashed potatoes, bringing both elegance and comfort to the table.
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
- Peel and chop the potatoes. Transfer them to a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes until tender when pierced with a fork.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- While the potatoes are boiling, melt the butter in a microwave-safe bowl. In another bowl, warm the cream. Set both aside.
- Drain the potatoes thoroughly and return them to the pot. Place the pot over low heat for a minute to evaporate excess moisture. Mash the potatoes until smooth and free of lumps.
- Mix in two tablespoons of melted butter, the warm heavy cream, grated Parmesan (if using), salt, and pepper. Stir in the egg yolks until combined.
- Transfer the mashed potato mixture to a piping bag fitted with a large star tip. Pipe the potatoes into small mounds on the prepared baking sheet, spaced about an inch apart.
- Brush the potato mounds with the remaining melted butter and bake for 15-20 minutes, or until golden brown on the edges and slightly crispy.
- Remove from the oven and garnish with fresh chives or parsley. Top with a sprinkle of sea salt, serve immediately, and enjoy!
Notes
For a fun twist, consider adding roasted garlic or experimenting with different types of herbs and cheeses.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French