Best Duchess Potatoes Recipe

Duchess potatoes on a baking sheet lined with parchment paper.

5 from 1 vote

Creamy, delectable Duchess Potatoes may look fancy and impressive alongside your prime rib or steak but they are actually easy to make. They are extra delicious thanks to the addition of egg yolks, garlic, nutmeg, and parmesan cheese!

Prep Time20

Cook Time40

Chilling Time1

Total Time2

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 388kcal

Author: Amy Nash

Ingredients

2 ½ pounds Yukon gold potatoes, peeled and quartered
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
8 Tablespoons salted butter, divided
4 garlic cloves, minced
¼ cup heavy cream
½ cup finely shredded Parmesan cheese
⅛ teaspoon ground nutmeg
4 egg yolks
Chopped fresh parsley, for garnish
Additional grated Parmesan cheese, for garnish

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Boil potatoes in a large pot of salted water until fork tender.
While the potatoes cook, heat 6 tablespoons butter, garlic, and cream in the microwave until butter is melted.
Drain potatoes well then press the boiled potatoes through a potato ricer or mash with a potato masher.
Add Parmesan cheese, nutmeg, butter, garlic, and milk mixture. Season with salt and pepper, to taste. Stir in egg yolks.
Pipe into 12 swirled mounds by transferring the mashed potato mixture to a piping bag fitted with a large star tip (I used an Ateco 826). They can also just be spread in a baking dish. If making ahead, you can freeze the potatoes until firm and then transfer to an airtight container until ready to bake.
Brush with remaining melted butter. Bake for 18-20 minutes. If baking direct from frozen, add an addition 5 to 10 minutes to the bake time.

Notes

Yield: This recipe makes 12 mounds of potatoes, with a serving usually being 2 of the mounds. I frequently double or triple the recipe for a crowd or for freezing for later since the recipe freezes very well.
Storage: Keep any uneaten potatoes in an airtight container in the fridge for up to 5 days. Reheat in a 350 degree F oven for 10-12 minutes before serving.
Freezing: You can freeze duchess potatoes before or after baking. If freezing before baking, they will freeze well for up to 3 months. Bake direct from frozen by increasing the bake time 5 to 10 minutes. If already baked, let the potatoes thaw in the fridge overnight then reheat in the oven as directed above.

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