Ingredients
Potatoes
- 2 1/2 pounds Yukon gold potatoes, peeled and quartered
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 tablespoons salted butter (divided)
- 4 garlic cloves, minced
- 1/4 cup heavy cream
- 1/2 cup finely shredded Parmesan cheese
- 1/8 teaspoon ground nutmeg
- 4 egg yolks
Garnish
- Chopped fresh parsley
- Additional grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Boil Potatoes: Place the peeled and quartered Yukon gold potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes.
- Prepare Butter Mixture: While the potatoes are cooking, melt 6 tablespoons of salted butter with the minced garlic and heavy cream in the microwave until smooth and combined.
- Mash Potatoes: Drain the cooked potatoes well and press them through a potato ricer or mash them thoroughly with a potato masher to achieve a smooth consistency.
- Combine Ingredients: Into the mashed potatoes, fold in the Parmesan cheese, ground nutmeg, the garlic and butter cream mixture, and season with kosher salt and freshly ground black pepper to taste. Stir in the egg yolks until fully incorporated.
- Pipe or Shape Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip and pipe into 12 swirled mounds on the prepared baking sheet. Alternatively, you can spread the mixture in a baking dish. For make-ahead, freeze the piped potatoes until firm, then store in an airtight container until ready to bake.
- Brush and Bake: Brush the piped potatoes with the remaining melted butter. Bake in the preheated oven for 18-20 minutes until golden brown and crisp. If baking from frozen, add an additional 5 to 10 minutes to the bake time.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley and additional grated Parmesan cheese before serving hot.
Notes
- You can prepare the duchess potatoes ahead of time by freezing them piped on the baking sheet, then transferring to a container for storage.
- Using a potato ricer gives the smoothest texture, but a masher works fine if you don’t have one.
- Brush the potatoes with butter to help achieve a golden and crispy exterior during baking.
- Ground nutmeg adds a subtle warmth and depth of flavor but can be omitted if desired.
- For a richer flavor, you can substitute heavy cream with half-and-half, though heavy cream yields the creamiest result.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
