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Duchess Potatoes

Duchess potatoes are everything you love about mashed potatoes piped into bite-sized pieces! Baked to a golden-brown, this side is absolutely delicious and looks amazing on a dinner plate!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: English
Keyword: duchess potatoes
Servings: 12 potatoes
Author: Alyssa Rivers

Ingredients

  • 5 pounds russet potatoes
  • 5 egg yolks
  • 1/4 cup parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 teaspoon garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • To start, peel and cut your potatoes into about ½ -1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear. Fill the pot with cold water to fully submerse potatoes. Add a dash of salt.
  • Boil the potatoes for about 15 minutes or until they are fork-tender.
  • Using an electric hand mixer, beat the potatoes on high until they start to form peaks.
  • Add in the egg yolks, parmesan cheese, heavy cream, garlic, salt, and pepper, and mix until combined.
  • Preheat the oven to 425 degrees. Scoop the mashed potatoes into a piping bag with a large star tip. Pipe them onto a sheet pan.
  • Bake for 15-17 minutes or until golden brown on the outside edges.

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 147mg | Potassium: 807mg | Fiber: 2g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg