Duchess Potatoes Recipe

Ingredients

• 2 pounds Russet or Yukon gold potatoes

• 1⁄4 cup unsalted butter, divided

• 1⁄4 cup heavy cream

• 1⁄4 cup grated Parmesan cheese

• 1 teaspoon salt

• 1⁄2 teaspoon black pepper

• 3 large egg yolks

• fresh chopped chives or parsley, for garnish

• 1 tablespoon sea salt, for garnish

Instructions

• Peel and chop the potatoes. Transfer them to a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes until fork-tender.
• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• While the potatoes are cooking, melt the butter in a small bowl in the microwave. Warm the cream in a microwave-safe bowl. Set both aside.
• Drain the potatoes thoroughly and return them to the pot over low heat to help evaporate any excess moisture. Mash the potatoes using a potato ricer or masher until they are smooth and free of lumps.
• Add two tablespoons of the melted butter, the warm heavy cream, grated Parmesan (if using), salt, and pepper. Mix well, then stir in the egg yolks until well combined.
• Transfer the mashed potato mixture to a piping bag fitted with a large star tip (to create the swirls). Pipe the potatoes into small mounds (or rosettes) onto the baking sheet, spacing them about 1 inch apart.
• Brush the potato mounds with the remaining melted butter and bake for 15-20 minutes, or until the Duchess Potatoes are golden brown on the edges and slightly crispy.
• Remove from the oven and garnish with fresh chopped chives or parsley. Sprinkle the sea salt over the top, serve immediately, and enjoy.