Best Duchess Potatoes Recipe
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!
Servings: 6 servings
Ingredients
- 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
- Chopped fresh parsley for garnish
- Additional grated Parmesan cheese for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Boil potatoes in a large pot of salted water until fork tender.2 1/2 pounds Yukon gold potatoes
- While the potatoes cook, heat 6 tablespoons butter, garlic, and cream in the microwave until butter is melted.8 Tablespoons salted butter, 4 garlic cloves, 1/4 cup heavy cream
- 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.1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup finely shredded Parmesan cheese, 1/8 teaspoon ground nutmeg, 4 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. After baking, garnish with fresh parsley and additional Parmesan cheese before serving.Chopped fresh parsley, Additional grated Parmesan cheese
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°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.
Nutrition
Calories: 388kcal | Carbohydrates: 35g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 855mg | Potassium: 841mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 38mg | Calcium: 153mg | Iron: 2mg
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