A classic and easy side dish, Duchess Potatoes are light, fluffy and perfectly creamy.
Prep Time35 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr25 minutesmins
Course: Side Dish
Cuisine: American, French
Keyword: duchess potatoes, mashed potatoes
Servings: 8
Calories: 449kcal
Author: Kellie
Cost: $5
Equipment
piping bag
Ingredients
5lbYukon Gold Potatoes
8tablespoonssalted butter
1/2CupHeavy Whipping Creamroom temperature
1CupParmesan+ 3 Tablespoons
1-1/2TeaspoonsSea Saltcoarse
½TeaspoonBlack Pepperfreshly ground
½TeaspoonGarlic Powder
4Egg Yolks
Instructions
Prepare baking sheets with parchment paper and spray with cooking oil. Preheat the oven to 425°F.
Peel the potatoes and add to a large pot with cold water covering 2” above the potatoes. Cut them evenly so they’re all roughly the same size, but not too small.
Add the salt to the water and bring to a boil. Reduce the heat to a rolling boil and cook for about 15-20 minutes, until the potatoes are tender.
Using a slotted spoon add the potatoes to a baking sheet and place in the oven for 10 minutes.
Add the potatoes to a large mixing bowl and mash with a potato masher.
Add 5 Tablespoons of the butter, 1 cup of parmesan, black pepper and garlic powder and using your stand mixer with the wire whip, whip the potatoes and extras on a medium speed for about 5 minutes. Scrape down the sides intermittently.
Add the egg yolks, one at a time while the whip is moving on low speed. Once they’re completely mixed turn off the mixer.
Using a piping bag with a large star (or 4B) tip, fill it up with some of the potatoes. Use a glass to help avoid any mess.
Pipe into nice spiral mounds, about 3” wide and 2” tall.
Place baking sheet, uncovered, into the freezer for about 15-20 minutes.
Melt the remaining 3 tablespoons of butter and remove the baking sheet from the freezer. Brush lightly over the potato stacks.
Sprinkle the remaining parmesan cheese over, lightly.
Bake in the oven for about 15-20 minutes, depending on your oven. Watch the potatoes close, you can remove them once they start to brown on the edges.
Serve immediately.
Notes
Duchess potatoes are best enjoyed soon after cooking.