Duchess Potatoes – A Fancy Twist on Easy Recipes
These Duchess Potatoes are a fancy take on mashed potatoes—crisp on the outside, creamy inside, and packed with flavor.
Servings: 6 servings
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 2 egg yolks
- 1 egg yolk, for brushing
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil potatoes in salted water until tender, about 15-20 minutes. Drain well.
- Mash the potatoes until smooth. Stir in heavy cream, butter, Parmesan, salt, pepper, and nutmeg.
- Let the mixture cool slightly, then mix in 2 egg yolks until fully combined.
- Transfer the mixture to a piping bag fitted with a star tip.
- Pipe 3-inch wide swirls onto the baking sheet.
- Brush each swirl gently with the remaining egg yolk.
- Bake for 18–20 minutes, or until golden and lightly crispy on the edges.