Duchess Potatoes – A Classic Side with a Fancy Twist
These duchess potatoes are an elegant twist on mashed potatoes—creamy inside, golden crisp outside.
Servings: 6 servings
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 3 tablespoons unsalted butter, melted
- 3 large egg yolks
- 1/2 cup heavy cream
- Salt and pepper to taste
- Pinch of nutmeg
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon grated Parmesan (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil potatoes in salted water until tender, about 15–20 minutes.
- Drain and mash the potatoes until smooth. Let cool for 5 minutes.
- Stir in butter, egg yolks, cream, salt, pepper, and nutmeg until smooth and creamy.
- Transfer mixture to a piping bag with a star tip and pipe swirls onto prepared baking sheet.
- Brush tops with melted butter or sprinkle with Parmesan, if desired.
- Bake for 18–20 minutes or until golden brown. Serve warm, garnished with parsley if using.