Easy Duchess Potatoes Recipe
Transform ordinary mashed potatoes into extraordinary Duchess Potatoes. A delightful twist on a classic, these creamy and cheesy potatoes with crispy edges are a crowd-pleaser for any occasion.
Servings: 8 servings
Ingredients
- 2 pounds about 4 large Yukon gold potatoes, peeled and cut into chunks
- ⅛ cup heavy cream half and half, or whole milk
- 4 tablespoons butter
- 1 ½ cups freshly shredded white cheddar cheese or gruyere
- 4 large egg yolks
- Salt and black pepper to taste
- 1 pinch ground nutmeg optional
- 2 tablespoons butter melted for brushing on potatoes
- 1 tablespoon fresh rosemary chopped, for garnish
- 1 tablespoon fresh thyme chopped, for garnish
Instructions
- Preheat your oven to 420°F and line two baking sheets with parchment paper.
- Boil the Potatoes: Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until they are fork-tender, about 15-20 minutes. Drain the potatoes well.
- Mash the Potatoes: Return the drained potatoes to the pot and mash them using a potato masher. Make sure to get rid of any lumps for a smooth consistency.
- Add Cream and Butter: In a separate saucepan, heat the heavy cream and butter over low heat until the butter melts. Pour the cream mixture over the mashed potatoes and stir to combine. This will make your potatoes creamy. Let the potatoes cool a bit. You can also transfer to a large mixing bowl.
- Add Cheese and Seasonings: Add the shredded white cheddar cheese, egg yolks, a little nutmeg, and season with salt and black pepper to taste. Mix well until the cheese is melted and the mixture is smooth and thick. Adjust seasoning as needed. Cover and let cool.
- Pipe the Potatoes: Transfer the mashed potato mixture into a large pastry bag fitted with a large star tip. Pipe the potatoes onto the prepared baking sheets into swirls about 3 inches in diameter. Start from the outside and work your way in, creating a spiral pattern. Brush the tops with melted butter.
- Bake: Place the baking sheets in the preheated oven and bake for about 20 minutes or until the duchess potatoes are golden brown and slightly crispy on the outside.
- Serve: Remove from the oven and serve the Duchess potatoes while hot. Garnish with fresh chopped herbs and a sprinkle of extra cheese, if desired. They make a delightful side dish for a variety of main courses.
Notes
- Don't Overcook Potatoes: Be careful not to overcook the potatoes when boiling. Overcooked potatoes can become waterlogged and won't hold their shape when piped.
- Use Room Temperature Ingredients: Ensure the butter and cream are at room temperature before adding them to the mashed potatoes. This ensures they mix in smoothly.
- Add Cheese Gradually: When adding the shredded white cheddar cheese, do it gradually and stir until it's fully melted into the mixture. This prevents clumps of cheese in the piped potatoes.
- Piping Technique: Practice your piping technique on a plate or parchment paper before piping onto the baking sheet. This will help you get the desired swirl shape.
- Even Sizing: Try to make the swirls as even in size as possible so that they bake uniformly.
Nutrition
Calories: 291kcal | Carbohydrates: 21g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 218mg | Potassium: 516mg | Fiber: 3g | Sugar: 1g | Vitamin A: 703IU | Vitamin C: 24mg | Calcium: 184mg | Iron: 1mg
