Duchess Potatoes Recipe with Parmesan - Striped Spatula (2024)

Published: | Last updated: | by Amanda Biddle 15 Comments

Rich and creamy inside with buttery, crispy exteriors, these Parmesan duch*ess Potatoes are an easy way to elevate mashed potatoes for an impressive side dish.

I have a weak spot for mashed potatoes. They’re so warm and comforting and just seem to accompany almost every winter meal perfectly. When I’m serving a holiday dinner, suchBeef Tenderloin,Slow Roasted Prime Rib, or Honey Mustard Glazed Ham, I like to dress up my mashed potatoes a bit.

TheseParmesan duch*ess Potatoes are one of my favorite ways to bring a little extra elegance to my holiday table. Fluffy and creamyinside with a buttery, crispy exterior, these individually-piped potato puffs make a beautiful presentation. They’re an easy way to refresh anold favorite for your dinner guests.

duch*ess Potatoes Recipe with Parmesan - Striped Spatula (2)

What are duch*ess Potatoes?

duch*ess Potatoes are a French preparation combining mashed potatoes with egg yolks, butter, and seasonings. Once mixed, the potatoes are piped into individual servings and baked until hot and golden.

For this recipe, I’ve added grated parmesan cheese for an extra layer of flavor. (I’ve made them in the past with other cheeses, such asGruyère, and usingDubliner as the topping for myStout-Braised Short Rib Cottage Pie.)

A pinch of nutmeg is traditional to the recipe. It gives the potatoes a tinyhint of warmththat plays especially well with the nutty parmesan.

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Tips for Making Parmesan duch*ess Potatoes

Since the potatoes will be piped, themixture needs to be as smooth as possible. This is the perfect recipe to pull out your food mill or potato ricer. (If using a hand masher, just be sure to mash the potato chunks as evenly as possible.)

When mixing, you’ll notice that the potatoes arequite a bit stiffer than most mashed potato recipes. It’s important that the potatoes not be too loose, or they’ll spread too much and lose their shapein the oven.

Freezing the potato puffs for a short period before baking also helps them keep their beautiful, piped shape when baked. You don’t want to freeze them all the way through; all you need is 15 minutes, until they’re just starting to firm up.

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What Type of Potato Should I Use?

I’ve had the most success making duch*ess Potatoes with Yukon Gold potatoes. Their natural, firm texture hasalwayscreated the prettiest ridges and held their shape the best of all potato varieties I’ve tried.

Can I Make This Recipe In Advance?

duch*ess Potatoes can be prepped and piped a day in advance and stored in the refrigerator, covered, until ready to bake. If you’re prepping ahead, you can skip the 15 minute freeze before baking, because the potatoes will be firm and chilled from the refrigerator.

Can I make duch*ess Potatoes without a Piping Bag?

Using a large star piping tip will create decorativeridges and valleys that will crisp in the oven. Those crispy edges are a great contrast to the rich, butterycenters. If you don’t have a pastry bag and piping tip, worry not! You can also spoon the potatoes onto the baking sheet and create decorative swirls with the tinesof a fork.

Any way you present them, Parmesan duch*ess Potatoesare sure to be an impressive addition to anyholiday feast!

Video Recap:

📖 Recipe

duch*ess Potatoes Recipe with Parmesan - Striped Spatula (5)

Parmesan duch*ess Potatoes

See how easy it is to elevate your mashed potatoes with this duch*ess Potatoes recipe! These individually-piped potato puffs are a rich, elegant side dish for a special occasion dinner.

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Course: Side Dish

Cuisine: French

Prep Time: 50 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 potato puffs

Estimated Calories: 153kcal

Author: Amanda Biddle

Ingredients

  • 3 pounds Yukon gold potatoes , peeled and cubed
  • cup heavy cream
  • 4 tablespoons unsalted butter , softened, plus 2 tablespoons melted for brushing the potatoes
  • ½ cup plus 2 tablespoons Parmiganno Reggiano , divided
  • 1 teaspoon kosher salt , plus additional to taste
  • ½ teaspoon freshly ground pepper , plus additional to taste
  • pinch grated nutmeg (optional)
  • 3 egg yolks

Instructions

  • Place cubed potatoes in a large pot with enough cool water to cover by 2 inches. Add a pinch of salt, bring to a boil, reduce heat, and simmer until potatoes are soft, about 15 minutes. (You can also cook the potatoes in a pressure cooker according to your manufacturer's directions.) Drain potatoes well in a colander and let stand 5 minutes.

  • Preheat oven to 425 degrees F (standard) or 400 degrees F (convection).

  • In a large bowl, pass potatoes through a food mill or ricer, or mash well with a masher. Stir in softened butter with a wooden spoon until melted and combined. Add heavy cream, ½ cup grated Parmigiano Reggiano, salt, pepper, and nutmeg. Adjust salt and pepper to taste. Add egg yolks, one at a time, stirring until incorporated. Transfer potato mixture to a pastry bag fitted with a large star tip.

  • Line two baking sheets with parchment and spray with cooking spray. Pipe potatoes onto the sheet in 3-inch circles, about 2-inches in height, leaving about 2-inches between mounds (the potatoes will spread slightly as they bake). Freeze for 15 minutes, until just firm.

  • Gently brush potato mounds with melted butter and sprinkle with remaining Parmigiano Reggiano.

  • Bake until tops are golden and centers are hot, about 20 minutes. Let stand a few minutes before transferring to a platter with a thin spatula. Serve hot.

Notes

Prep Ahead:

Pipe potatoes onto the lined, greased baking sheets, cover loosely with plastic wrap, and refrigerate up to one day in advance of baking (omit the freezing step). 15 minutes before you're ready to bake, uncover and remove baking sheets from refrigerator and proceed with the recipe as directed, brushing the potatoes with butter and sprinkling with Parmesan.

Nutrition Estimate

Calories: 153kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 277mg | Potassium: 482mg | Fiber: 2g | Vitamin A: 310IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 3.8mg

Keyword: duch*ess potatoes, how to make duch*ess potatoes, potato side dishes

About our Recipes:Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

Have you made this recipe?Don't forget to leave a comment and rate the recipe below! Take a picture? Tag @stripedspatula and #stripedspatula on Instagram!

Duchess Potatoes Recipe with Parmesan - Striped Spatula (2024)

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