Description
Delicious Parmesan Duchess Potatoes that are perfect for special occasions or as a side dish. Light and fluffy with a cheesy flavor.
Ingredients
Scale
- 3 pounds Yukon gold potatoes, peeled and cubed
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter, softened
- 2 tablespoons melted butter for brushing
- 1/2 cup plus 2 tablespoons Parmigiano Reggiano, divided
- 11/2 teaspoon kosher salt, plus more to taste
- 1/21/2 teaspoon freshly ground pepper, plus more to taste
- Pinch grated nutmeg (optional)
- 3 egg yolks
Instructions
- Prep & Boil Potatoes: Start by peeling and chopping the potatoes into even chunks. Once they are all in the pot, cover with cold water and add a pinch of salt. You will know they are ready when they are fork-tender, which usually takes about 20 minutes. Just do not walk away, as overcooking can result in waterlogged potatoes.
- Drain & Steam Dry: After boiling, drain the potatoes and let them sit in the pot for a few minutes. This steam drying helps remove excess moisture, keeping the texture perfect. If you skip this, the mix can turn out too runny to pipe.
- Ricing & Mixing Ingredients: Pass the potatoes through a ricer or food mill into a large bowl. This helps achieve a silky texture, which is key for piping. Add some melted butter, grated Parmesan, and season with salt and pepper. Make sure everything is well-combined; otherwise, you might end up with uneven flavor.
- Chill & Pipe Mixture: Pop the potato mix in the fridge for a bit until it is cool enough to handle. Chilling helps the mixture firm up, making it easier to pipe. Use a piping bag to create lovely little mounds on a baking sheet. If they look too loose, a quick chill can help shape them better.
- Brush & Bake: Brush each mound with melted butter for that golden color while baking. This will enhance the crispy texture as they cook. Bake in a preheated oven at 375 degrees F until they are golden and slightly crisp on the edges. If you do not keep an eye on them, they could brown too much.
- Cool & Serve: Once baked, let the Duchess potatoes cool on a rack for a few minutes before serving. The cooling helps them hold their shape better. If you serve them immediately, they will be nice and warm, but wait too long and they might lose that lovely texture.
Notes
- Storage Tips: Can be prepped and piped a day in advance and stored in the refrigerator, covered, until ready to bake.
- Expert Tips: Use a food mill or potato ricer for a smooth texture. If using a hand masher, ensure to mash evenly. Freezing the piped potatoes for 15 minutes helps maintain shape. Yukon Gold potatoes give the best texture.
- Reheating Instructions: If reheating, place in a preheated oven at 375 degrees F for about 10 minutes until heated through.
- Serving Suggestions: Serve alongside beef tenderloin or prime rib, or pair with honey mustard glazed ham. Garnish with chopped parsley for color.
- Recipe Variations: Substitute Gruyère cheese for a different flavor profile. Add chives or garlic for extra seasoning. Top with breadcrumbs before baking for added crunch.
- Ingredient Notes: For the best flavor and texture, use Yukon Gold potatoes.
Nutrition
- Serving Size: 1 potato puff
- Calories: 153
- Sugar: 0g
- Sodium: 277mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg