Creamy Duchess Potatoes with Parmesan and Fresh Herbs Recipe
Duchess Potatoes are an elegant and classic side dish made from creamy mashed potatoes that are piped into beautiful shapes and baked until golden brown. This recipe combines tender Russet or Yukon Gold potatoes with butter, heavy cream, Parmesan cheese, and egg yolks to create a rich and velvety texture. Perfect for holiday dinners or special occasions, these potatoes are garnished with fresh herbs and a sprinkle of sea salt for an added touch of flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
Ingredients
Scale
Potatoes and Base
- 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
Binding Agents
- 3 large egg yolks
Garnish
- Fresh chopped chives or parsley, for garnish
- 1 tablespoon sea salt, for garnish
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into even chunks. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Mash the Potatoes: Drain the cooked potatoes well and return them to the pot or a large bowl. Mash the potatoes thoroughly to remove lumps, creating a smooth base.
- Add Butter and Cream: Stir in half of the unsalted butter and the heavy cream until fully incorporated and the mixture is creamy.
- Incorporate Cheese and Seasoning: Add grated Parmesan cheese, salt, and black pepper to the mashed potatoes, mixing well to combine the flavors evenly.
- Add Egg Yolks: Gently fold in the egg yolks, which will help bind the potatoes and give them a silky texture when baked.
- Pipe the Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip. On a baking sheet lined with parchment paper, pipe the potatoes into decorative swirls or rosettes.
- Add Remaining Butter and Bake: Dot the remaining butter over the piped potatoes. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until the edges are golden brown and slightly crisped.
- Garnish and Serve: Once baked, sprinkle the duchess potatoes with sea salt and freshly chopped chives or parsley. Serve warm as an elegant side dish.
Notes
- Using Russet or Yukon Gold potatoes ensures the right starchy texture for smooth mashed potatoes.
- If you don’t have a piping bag, you can spoon the mixture onto the baking sheet, but piping creates a prettier presentation.
- Allow potatoes to dry thoroughly after draining to avoid watery dough.
- Fresh herbs like chives or parsley add a fresh flavor and attractive color contrast.
- Egg yolks add richness and help the potatoes hold their shape when baked.
Keywords: Duchess Potatoes, mashed potato recipe, baked potatoes, elegant side dish, French cuisine, holiday side, creamy potatoes