Description
These Duchess Potatoes are perfect for special occasions like holiday meals or dinner parties. They’re crispy on the outside and perfectly fluffy inside.
Ingredients
Scale
- 2 lbs 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 pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes until fork-tender.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Melt the butter in a small bowl in the microwave. Warm the cream in a microwave-safe bowl. Set both aside.
- Drain the potatoes and return them to the pot over low heat to evaporate excess moisture. Mash until smooth.
- Add 2 tablespoons of melted butter, warm cream, Parmesan (if using), salt, and pepper. Mix well, then stir in egg yolks until combined.
- Transfer the mixture to a piping bag fitted with a large star tip. Pipe small mounds onto the baking sheet, spacing them about 1 inch apart.
- Brush the potato mounds with remaining melted butter and bake for 15-20 minutes, or until golden brown and slightly crispy.
- Garnish with fresh chives or parsley and sprinkle with sea salt. Serve immediately.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 180mg
Keywords: Duchess Potatoes, Creamy Delight