Description
A classic and elegant side dish featuring creamy, buttery Yukon gold potatoes piped into beautiful swirled mounds and baked to golden perfection. These Duchess Potatoes are infused with garlic, Parmesan cheese, and a hint of nutmeg, making them an irresistible accompaniment to any meal.
Ingredients
Scale
Potatoes and Seasonings
- 2 1/2 pounds Yukon gold potatoes peeled and quartered
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
Wet Ingredients and Flavorings
- 8 Tablespoons salted butter divided
- 4 garlic cloves minced
- 1/4 cup heavy cream
- 4 egg yolks
Cheese and Garnishes
- 1/2 cup finely shredded Parmesan cheese
- Chopped fresh parsley for garnish
- Additional grated Parmesan cheese for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper to prepare for baking the potatoes.
- Boil Potatoes: Place peeled and quartered Yukon gold potatoes into a large pot of salted water. Boil until the potatoes are fork tender, which should take about 20-25 minutes.
- Heat Butter Mixture: While the potatoes are boiling, combine 6 tablespoons of salted butter, minced garlic, and heavy cream in a microwave-safe bowl. Heat until the butter is fully melted and the mixture is warmed through.
- Drain and Mash Potatoes: Drain the cooked potatoes well and then press them through a potato ricer or mash thoroughly with a potato masher until smooth and lump-free.
- Combine Ingredients: In a large bowl, mix the mashed potatoes with the warm butter, garlic, and cream mixture. Add Parmesan cheese, ground nutmeg, salt, pepper, and stir to combine. Then incorporate the egg yolks until fully mixed.
- Pipe the Potatoes: Transfer the potato mixture into a piping bag fitted with a large star tip. Pipe into 12 evenly sized swirled mounds onto the prepared baking sheet. Alternatively, you can spread the mixture in a baking dish if preferred.
- Brush with Butter and Bake: Brush the mounds with the remaining melted butter for a golden finish. Bake in the preheated oven for 18-20 minutes until the edges turn golden brown. If baking from frozen, bake for an additional 5 to 10 minutes.
- Garnish and Serve: Once baked, garnish the Duchess Potatoes with chopped fresh parsley and additional grated Parmesan cheese before serving for extra flavor and presentation.
Notes
- Yield: This recipe makes 12 mounds of Duchess Potatoes; a serving is typically 2 mounds.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 10-12 minutes.
- Freezing: Duchess Potatoes freeze well before or after baking. Freeze unbaked mounds for up to 3 months; bake from frozen by adding 5-10 minutes to baking time. For baked potatoes, thaw overnight and reheat as directed.
- Double or triple the recipe for larger gatherings or meal prepping.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
