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Duchess Potatoes Recipe

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4.8 from 28 reviews

Duchess Potatoes are elegant mashed potato swirls baked to golden perfection with butter, cream, Parmesan, and egg yolks, then garnished with fresh herbs and sea salt. This recipe yields crispy-edged, creamy-centered potato delights perfect as a fancy side dish for dinner parties or special occasions.

Ingredients

Scale

Potatoes

  • 2 pounds Russet or Yukon gold potatoes

Dairy & Butter

  • 1/4 cup unsalted butter, divided
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sea salt, for garnish

Eggs

  • 3 large egg yolks

Garnish

  • Fresh chopped chives or parsley, for garnish

Instructions

  1. Prepare Potatoes: Peel and chop the potatoes into even pieces. Place them in a large pot, cover with cold water, add a pinch of salt, then bring to a boil over medium-high heat. Cook for 20 minutes until the potatoes are fork-tender.
  2. Preheat Oven: Set your oven to 425°F and line a baking sheet with parchment paper to prepare for baking the potato swirls.
  3. Warm Butter and Cream: While potatoes cook, melt the butter in a microwave-safe bowl and warm the heavy cream separately. Set both aside for later use.
  4. Drain and Dry Potatoes: Drain the cooked potatoes thoroughly. Return them to the pot over low heat to evaporate any excess moisture, ensuring a fluffy texture.
  5. Mash and Mix: Mash the potatoes using a ricer or masher until smooth and free of lumps. Add two tablespoons of melted butter, warm cream, grated Parmesan cheese, salt, and black pepper. Mix well, then stir in the egg yolks until fully incorporated.
  6. Pipe the Potatoes: Transfer the mashed potato mixture into a piping bag fitted with a large star tip. Pipe the potatoes into small mounds or rosettes onto the prepared baking sheet, leaving about 1 inch of space between each mound.
  7. Brush and Bake: Brush the remaining melted butter over the potato swirls. Bake in the preheated oven for 20 minutes until the edges are golden brown and slightly crispy.
  8. Garnish and Serve: Remove from oven, sprinkle with fresh chopped chives or parsley and sea salt. Serve immediately and enjoy these elegant Duchess Potatoes.

Notes

  • Use Russet potatoes for fluffier texture or Yukon Gold for a creamier flavor.
  • Ensure to dry the potatoes well after boiling to avoid watery mashed potatoes.
  • Use a large star piping tip for the classic rosette shape; a plain tip can be used but will alter the appearance.
  • For a richer taste, you can add more Parmesan or replace heavy cream with half-and-half.
  • Egg yolks help bind and add richness—don’t skip them for authentic duchess potato texture.
  • Serve immediately as the crispy edges soften quickly after cooling.

Find it online: https://queenrecipe.com/duchess-potatoes-recipe/