Description

Crispy Garlic Parmesan Duchess Potatoes are an elegant side dish featuring creamy mashed Yukon Gold potatoes blended with garlic, Parmesan cheese, butter, heavy cream, and egg yolks. Piped into beautiful swirls and baked at high heat, they develop a golden, crispy exterior while maintaining a fluffy interior. Perfect for weeknight dinners or holiday feasts, these duchess potatoes are flavorful, visually appealing, and sure to impress.

Ingredients

Scale

Main Ingredients

2 pounds Yukon Gold potatoes, peeled and chopped
3 cloves fresh garlic, minced
1 cup freshly grated Parmesan cheese
4 tablespoons unsalted butter, softened
1/2 cup heavy cream
2 large egg yolks
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare the Potatoes: Peel and chop Yukon Gold potatoes into equal-sized chunks to ensure even cooking. Boil them in salted water for about 15-20 minutes or until fork-tender. Drain thoroughly to prevent watery mashed potatoes.
Mash and Flavor: While still warm, pass the potatoes through a ricer or mash until smooth. Mix in softened butter, minced garlic, grated Parmesan, heavy cream, egg yolks, salt, and pepper. Blend gently until silky and well incorporated.
Pipe the Potatoes: Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe uniform swirls or rosettes onto a parchment-lined baking sheet for an elegant presentation and even cooking.
Bake to Golden Perfection: Preheat the oven to 425°F (220°C). Bake the piped potatoes for 20-25 minutes until golden brown and crisp on the outside.

Notes

Mash potatoes while still warm to achieve a smooth texture.
Fold ingredients gently to keep potatoes light and fluffy, avoiding gluey results.
Use consistent piping pressure and size for uniform cooking and presentation.
Bake at high heat to quickly form a crisp, golden crust.
Drain potatoes thoroughly after boiling to prevent sogginess.
To prepare ahead, pipe potatoes and refrigerate overnight; bake fresh before serving.
For a vegan option, substitute butter and cream with olive oil and coconut cream, and use flax eggs instead of egg yolks.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1/8 recipe
Calories: 210
Sugar: 1g
Sodium: 320mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg