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Parmesan Duchess Potatoes Recipe

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These Parmesan Duchess Potatoes are a classic French-inspired side dish featuring smooth, creamy mashed potatoes blended with Parmesan cheese, nutmeg, and butter, piped into elegant swirls and baked to a gorgeous golden brown. Perfect for adding a touch of sophistication to any meal, they are fluffy, flavorful, and hold their shape beautifully thanks to chilling before baking.

Ingredients

Potatoes

  • 2 lb potatoes, peeled and cut into chunks
  • 1 tbsp coarse salt (for cooking water)

Mash Mixture

  • 1/2 cup grated Parmesan cheese
  • 1/3 cup heavy cream, room temperature
  • 2 tbsp butter, softened and cut into small cubes
  • 1/4 tsp nutmeg
  • 2 large egg yolks, room temperature
  • Black pepper to taste

For Baking

  • Butter, melted (for brushing)
  • Chopped parsley (for garnish)

Instructions

  1. Prepare The Potatoes: Peel and cut the potatoes into evenly sized chunks. Place them in a large pot and cover with water seasoned generously with coarse salt until it tastes like seawater. This ensures the potatoes are well seasoned during cooking.
  2. Cook The Potatoes: Bring the pot to a simmer and cook the potatoes for 20-30 minutes, or until they are fork-tender. Drain thoroughly in a colander and let steam off for 5 minutes to dry out, which helps achieve a fluffy texture.
  3. Rice The Potatoes: Use a potato ricer to press the cooked potatoes into a smooth, lump-free mash. Avoid overworking the potatoes to prevent a gummy texture.
  4. Mix Ingredients: Transfer the riced potatoes to a bowl and gently fold in the heavy cream, nutmeg, grated Parmesan, softened butter, black pepper, and egg yolks using a spatula. Mix until combined but avoid overmixing to keep the mash light and airy.
  5. Pipe The Potatoes: Spoon the mixture into a piping bag fitted with a large star tip and pipe small tall mounds on a baking tray lined with parchment paper. Leave about 1 inch (2.5 cm) between each mound to allow for spreading during baking.
  6. Chill: Refrigerate the piped potatoes for at least 1 hour to firm up. If preparing ahead for the next day, loosely cover with cling film after chilling to prevent drying or smushing of edges.
  7. Bake: Preheat the oven to 440ºF (225ºC). Brush the chilled duchess potatoes gently with melted butter. Place on the lower two-thirds rack of the oven and bake for 20 minutes or until beautifully golden brown on top.
  8. Serve: Sprinkle with chopped parsley, serve hot, and enjoy these elegant, flavorful side dishes.

Notes

  • Using a potato ricer gives the smoothest texture and prevents gumminess in the mashed potatoes.
  • Season the cooking water well because the potatoes absorb salt as they cook; this helps avoid the need for additional salt later.
  • Room temperature ingredients like heavy cream and egg yolks help the mixture blend more smoothly.
  • Chilling the piped potatoes before baking helps them hold their shape and develop a better crust.
  • You can prepare the duchess potatoes a day ahead and bake them the next day for convenience.

Find it online: https://justsosavory.com/parmesan-duchess-potatoes-recipe/