Garlic Parmesan Duchess Potatoes Recipe

Introduction

Garlic Parmesan Duchess Potatoes are an elegant twist on classic mashed potatoes, baked into beautiful golden mounds with rich flavors of garlic and parmesan. They make a perfect side dish for holiday dinners or special occasions, impressing guests with their creamy texture and crispy edges.

Ingredients

• 2 1/2 lbs Yukon gold potatoes, peeled and diced into 1 1/2-inch portions
• Salt and freshly ground black pepper
• 6 Tbsp butter, divided
• 4 cloves garlic, finely minced
• 3 – 4 Tbsp half and half
• 1/2 cup (slightly packed) finely shredded parmesan cheese
• 4 large egg yolks
• Minced fresh parsley, for garnish (optional)
• Finely grated parmesan, for serving (optional)

Instructions

1. Step 1: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Step 2: Place potatoes in a large pot and cover with cold water by 1 to 2 inches. Add 1 Tbsp salt. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer until potatoes are very tender, about 15 to 20 minutes. Drain well.
3. Step 3: While potatoes cook, dice 4 Tbsp of butter into 1 Tbsp pieces and melt in a small saucepan over medium heat. Add minced garlic and sauté until lightly golden and softened, about 1 to 2 minutes.
4. Step 4: Remove from heat and stir in 3 Tbsp half and half. Pour the mixture into a small bowl to prevent burning and set aside.
5. Step 5: Transfer drained potatoes to a large bowl. Mash thoroughly until smooth with no lumps or use a potato ricer.
6. Step 6: Stir in parmesan cheese along with the warm garlic butter mixture. Season with salt and pepper to taste.
7. Step 7: Allow the mixture to cool slightly, then quickly mix in egg yolks one at a time. If the mixture feels very thick, add the remaining 1 Tbsp half and half to reach desired consistency.
8. Step 8: Spoon or pipe the potato mixture onto the prepared baking sheet into 12 mounds, about 2 1/2 inches wide and tall each. Use a piping bag fitted with a large star tip if you want decorative edges. Brush tops gently with remaining 2 Tbsp melted butter.
9. Step 9: Bake in the preheated oven until golden brown, about 16 to 19 minutes. Serve immediately, garnished with parsley and extra parmesan if desired.

Tips & Variations

• For a smoother texture, use a potato ricer instead of mashing by hand.
• Substitute half and half with heavy cream for a richer flavor.
• Add fresh herbs like chives or thyme into the potato mixture for extra aroma.
• If you don’t have a piping bag, a spoon works perfectly to shape the mounds.

Storage

Store leftover duchess potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350-degree Fahrenheit oven until heated through and crispy on the outside, about 10 to 12 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these duchess potatoes ahead of time?

Yes, you can prepare the potato mixture a few hours ahead and refrigerate it. Pipe or spoon the mounds onto the baking sheet just before baking for best texture.

Can I use other types of potatoes for this recipe?

Yukon gold potatoes are recommended for their creamy texture, but russet potatoes can also work. Keep in mind russets are drier and may need slightly more butter or cream.

Garlic Parmesan Duchess Potatoes Recipe

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Garlic Parmesan Duchess Potatoes are elegant, creamy mashed potato mounds infused with roasted garlic and parmesan cheese, baked to a golden brown perfection. These rich and flavorful potatoes make a perfect side dish for special occasions or comforting dinners.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 1/2 lbs Yukon gold potatoes, peeled and diced into 1 1/2-inch portions
• Salt and freshly ground black pepper, to taste

Butter & Garlic

• 6 Tbsp butter, divided
• 4 cloves garlic, finely minced

Dairy & Cheese

• 3 – 4 Tbsp half and half
• 1/2 cup (slightly packed) finely shredded parmesan cheese

Eggs

• 4 large egg yolks

Garnishes (optional)

• Minced fresh parsley
• Finely grated parmesan cheese

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking the duchess potatoes.
2. Boil Potatoes: Place the diced Yukon gold potatoes in a large pot, cover with cold water by 1 to 2 inches and season with 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce to medium-low, cover with a lid, and simmer for 15 to 20 minutes until the potatoes are very tender and nearly falling apart when pierced. Drain thoroughly.
3. Sauté Garlic in Butter: While potatoes cook, dice 4 tablespoons of butter into small pieces and melt them in a small saucepan over medium heat. Add the minced garlic and sauté until lightly golden and softened, about 1 to 2 minutes. Be careful not to burn the garlic.
4. Mix in Half and Half: Remove the garlic butter from heat, stir in 3 tablespoons of half and half, then transfer the mixture to a small bowl to avoid further cooking of the garlic. Set aside.
5. Mash Potatoes: Return the drained potatoes to a large mixing bowl and mash them well with a potato masher or press through a potato ricer until smooth with no lumps remaining.
6. Combine Cheese and Butter Mixture: Stir the finely shredded parmesan cheese and the warm garlic butter mixture into the mashed potatoes. Season with salt and freshly ground black pepper to taste, mixing with a wooden spoon until fully combined.
7. Add Egg Yolks: Let the potato mixture cool for a few minutes, then quickly stir in the egg yolks one at a time using a wooden spoon. If the mixture feels too thick, add the remaining 1 tablespoon of half and half to reach a smooth, pipeable consistency.
8. Pipe into Domes: Fit a large piping bag with a 3/4-inch wide star tip and pipe the potato mixture onto the prepared baking sheet into 12 mounds, each approximately 2 1/2 inches wide by 2 1/2 inches tall. Alternatively, you can spoon the mixture instead of piping. Brush each mound gently with the remaining 2 tablespoons of melted butter.
9. Bake: Bake the duchess potatoes in the preheated oven for 16 to 19 minutes or until they turn a beautiful golden brown color on top.
10. Serve: Serve immediately, garnished with minced fresh parsley and extra grated parmesan cheese if desired.

Notes

• Use Yukon gold potatoes for their creamy texture and rich flavor that works well in duchess potatoes.
• Ensure potatoes are very tender and mashed smoothly for the best texture.
• Be careful not to burn the garlic when sautéing; it should be lightly golden and fragrant.
• If the potato mixture is too thick to pipe, add a bit more half and half, one teaspoon at a time.
• Piping the potatoes creates a decorative look, but spooning is a fine alternative.
• Serve duchess potatoes immediately for best texture; they are not ideal for reheating.

Keywords: Garlic Parmesan Duchess Potatoes, duchess potatoes recipe, baked mashed potatoes, garlic mashed potatoes, side dish, holiday potatoes