Duchess Potatoes
Duchess Potatoes are a classic French side dish that’s both elegant and delicious, perfect for holidays, dinner parties, or any special occasion. These beautifully piped potatoes are crisp and golden on the outside while remaining light and fluffy inside. They add a refined touch to any meal and pair wonderfully with roasted meats, poultry, or fish.
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
- 1 tablespoon sea salt for garnish
- Fresh chopped chives or parsley for garnish
Instructions
Prepare the Potatoes:
- Peel and chop the potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring the water 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 cook, melt the butter in the microwave. Warm the heavy cream in a separate microwave-safe bowl. Set both aside.
Mash the Potatoes:
- Drain the cooked potatoes thoroughly and return them to the pot over low heat for 1-2 minutes to evaporate excess moisture.
- Mash the potatoes using a potato ricer or masher until smooth and lump-free.
Mix the Ingredients:
- Stir 2 tablespoons of the melted butter, warm heavy cream, Parmesan cheese, salt, and pepper into the mashed potatoes.
- Add the egg yolks and stir until the mixture is smooth and fully combined.
Pipe the Potatoes:
- Transfer the potato mixture into a piping bag fitted with a large star tip.
- Pipe decorative swirls or rosettes onto the lined baking sheet, spacing them about 1 inch apart.
Bake:
- Brush the tops of the potatoes with the remaining melted butter.
- Bake for 15-20 minutes, until the edges turn golden brown and slightly crispy.
Garnish and Serve:
- Remove from the oven and sprinkle with sea salt. Garnish with fresh chopped chives or parsley.
- Serve immediately and enjoy!
Notes
Potato Choice: Russet potatoes result in a fluffier texture, while Yukon Gold potatoes yield a richer, creamier taste. Both work well for this recipe.
Make Ahead Tip: Pipe the potatoes onto the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, brush with butter and follow the baking instructions.
Serving Suggestions: These potatoes are a perfect complement to roasted meats, poultry, or fish, making them ideal for elegant dinners or holiday feasts.