Duchess Potatoes are a classic, French take on mashed potatoes. They are tasty, buttery, fluffy clouds of mashed potato goodness that are perfect for a holiday or Thanksgiving menu!
Course: Side Dish
Diet: Gluten Free
Keyword: best duchess potato recipe, Duchess potatoes, easy duchess potato recipe, gluten-free sides, homemade duchess potatoes, how to make duchess potatoes, make-ahead potato dishes, make-ahead sides, make-ahead Thanksgiving recipes, parmesan herb duchess potatoes, what are duchess potatoes
Author: Whitney Reist | Sweet Cayenne
2 ½poundsYukon Gold potatoes, peeled and cut in half (or similarly-sized pieces if some potatoes are smaller)
3largeegg yolks, at room temperature and lightly beaten
¾cupfreshly grated Parmesan cheese, divided
Preheat oven to 425℉ if baking potatoes right away. If piping, prepare a baking sheet by lining with parchment paper and fitting a pastry bag (or large freezer plastic bag) with a large star piping tip. If baking in a dish, prepare a large casserole dish by greasing thoroughly with cooking spray.
Place the potatoes in a large pot and fill the pot with cold water. Add two teaspoons of salt to the water. Bring to a boil over high heat and boil for 18-22 minutes or until a paring knife easily slides through a potato.
While the potatoes are cooking, combine the cream, butter, salt, pepper, and fresh herbs in a small saucepan. Melt them together over low heat and keep warm on the lowest heat setting for the burner until ready to use.
When the potatoes are tender, drain them through a strainer. Use tongs to place 2-3 potatoes in a potato ricer and rice into a large mixing bowl. Repeat the process until all of the potatoes have passed through the ricer.
Remove the herb sprigs from the saucepan of cream. Add the cream mixture to the egg yolks in a slow stream in 3 additions, whisking while adding the cream and between additions to incorporate.
Using a rubber spatula, lightly fold the cream-egg mixture and ½ cup of the Parmesan cheese into the warm riced potatoes.
If preparing for baking the next day: place the potato mixture in the prepared baking dish or, if you plan to pipe, cover the bowl with plastic wrap. Refrigerate until the day of cooking and reserve the remaining ¼ cup of Parmesan.
Final heating instructions:
If baking in a casserole dish - set the dish out at room temperature for 30 minutes before baking. Fluff the top of the potatoes with the tines of a fork. Use a basting brush or olive oil spray bottle to lightly coat the top of the potatoes with olive oil. Sprinkle the remaining ¼ cup of Parmesan on top. Bake at 425℉ for 30-35 minutes until heated through and the top is lightly golden. Serve immediately or place in a warming drawer.
If piping the potatoes - place the bowl of potatoes out at room temperature for 30 minutes. Add about ⅓ of the mixture to a piping bag fitted with a star tip. Use a circular motion to pipe a swirl of potatoes about 2’’ wide and high onto a baking sheet lined with parchment paper. Repeat the process until all of the potato mixture has been piped. Spray or brush a little olive oil on each potato mound. Sprinkle the remaining Parmesan cheese on the tops. Bake at 425℉ for 20-25 minutes until golden and slightly brown around the edges. Serve immediately or place in a warming drawer.
This recipe makes about 16 potato mounds, so a serving size would be 2. In a casserole dish, expect to serve 8 people.