Name: Duchess Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
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

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Introduction

Duchess Potatoes are a classic and elegant side dish featuring creamy, mashed potatoes piped into decorative shapes and baked to golden perfection. They offer a delicious way to elevate any meal with their rich flavor and crisp edges.

The image shows a baking tray filled with twelve mashed potato swirls, each shaped like a rose with a golden brown top layer and light yellow soft texture inside. The swirls are evenly spaced on the tray and have small green sprigs of thyme placed on top of each one, adding a fresh color contrast. The edges of the swirls have a slightly crispy and browned texture, while the inner parts look smooth and creamy. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Peel and chop the potatoes. Place them in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook for 15-20 minutes until fork-tender.
Step 2: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 3: While the potatoes cook, melt the butter in a small bowl in the microwave and warm the heavy cream in a separate microwave-safe bowl. Set both aside.

Step 4: Drain the potatoes thoroughly and return them to the pot over low heat for a minute or two to evaporate excess moisture. Mash the potatoes using a ricer or masher until smooth and lump-free.
Step 5: Stir in two tablespoons of the melted butter, warm heavy cream, Parmesan cheese, salt, and black pepper. Mix well, then add the egg yolks and combine thoroughly.
Step 6: Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe small mounds or rosettes about 1 inch apart onto the prepared baking sheet.

Step 7: Brush the potato shapes with the remaining melted butter. Bake for 15-20 minutes, until the edges are golden brown and slightly crispy.
Step 8: Remove from the oven, garnish with fresh chopped chives or parsley, sprinkle with sea salt, and serve immediately for the best texture and flavor.

Tips & Variations

Use a potato ricer for the smoothest texture and to avoid lumps.

Swap Parmesan for Gruyère or sharp cheddar to change the flavor profile.
For extra crispiness, broil the potatoes for 1-2 minutes at the end of baking, watching carefully to prevent burning.
Add a pinch of nutmeg or garlic powder to the potato mixture for subtle warmth and depth.

Storage

Store leftover Duchess Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through and crispy again, about 10-15 minutes. Avoid microwaving to preserve their crisp texture.

How to Serve

The image shows twelve golden brown mashed potato swirls shaped like roses on a metal baking tray. Each swirl has three to four curved layers of creamy, slightly browned mashed potato with a rough, soft texture, topped with small green thyme sprigs. The tray sits on a white marbled texture with additional thyme sprigs scattered around it, and the photo focuses closely on the swirls in a warm, natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Duchess Potatoes ahead of time?

Yes, you can pipe the potatoes onto the baking sheet and refrigerate them covered for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze Duchess Potatoes?

They can be frozen after baking. Cool completely, then freeze in a single layer on a baking sheet before transferring to a container or bag. Reheat in the oven from frozen to retain their texture.