Duchess Potatoes Recipe

Duchess Potatoes aren’t your average spuds – they’re the fancy cousins of mashed potatoes, all dressed up and ready to impress.

Imagine the creamiest, fluffiest mashed potatoes piped into elegant swirls and baked until they’re golden and crispy on the outside.

The addition of egg yolks and cream creates an irresistibly rich texture, while the Parmesan makes them deliciously cheesy.

Why You’ll Love These Duchess Potatoes

Crispy Texture: As much as I love soft, smooth mash, these crispy little mashed potato bites are just too good to resist.

Rich Taste: The combination of butter, cream, cheese, and egg yolks creates a rich and indulgent taste reminiscent of a luxurious twice-baked potato.

Elegant Presentation: Duchess potatoes are piped into beautiful swirls, making them a visually stunning addition to any table.

Make-Ahead Magic. Prepare these potatoes in advance and freeze them, saving time and reducing stress for special occasions or busy weeknights.

Ingredients

• Russet or Yukon Gold Potatoes: The foundation of creamy, dreamy Duchess Potatoes. Choose your spud wisely.

• Unsalted Butter: Velvety richness that takes mashed potatoes to the next level. Don’t skimp on the good stuff.
• • Heavy Cream: The secret to achieving that irresistibly smooth texture.
  • Egg Yolks: The binding agent that helps these little potato puffs hold their shape.
  • Parmesan Cheese (Optional): For a salty, cheesy finish. It’s totally optional and totally delicious.
  • Salt & Pepper: The classic seasoning duo that brings out the best in any dish. Sprinkle with abandon. You’ll also add sea salt for serving.
  • Fresh Chopped Chives or Parsley: The final flourish of green that takes these taters from wow to WOW. Garnish like you mean it.

  

How to Make Duchess Potatoes

This classic French dish, dating back to the 18th century, transforms humble mashed potatoes into a work of art.

Named after French nobility, these golden, crispy-edged potato rosettes are as delightful to the eye as they are to the palate.

Check out how easy they are to make:

1. BOIL: Peel, chop, and boil the potatoes in salted water for 15-20 minutes until fork-tender.

2. PREHEAT: Heat the oven to 425°F and line a baking sheet with parchment paper.

3. WARM: Melt the butter and warm the cream in the microwave. Set aside.

4. MASH: Drain the potatoes, return them to the pot, and mash them until smooth. Stir in 2 tablespoons of melted butter, warm cream, Parmesan, salt, pepper, and egg yolks.