5.0 from 3 votes
Best Duchess Potatoes Recipe
Creamy, delectable Duchess Potatoes may look fancy and impressive alongside your prime rib or steak but they are actually easy to make. They are extra delicious thanks to the addition of egg yolks, garlic, nutmeg, and Parmesan cheese!
Prep Time
20 mins
Cook Time
20 mins
Chilling Time
1 hr
Total Time
2 hrs
Servings: 6 servings
Calories: 388 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 1/2 pounds Yukon gold potatoes peeled and quartered
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 Tablespoons salted butter divided
- 4 garlic cloves minced
- 1/4 cup heavy cream
- 1/2 cup finely shredded Parmesan cheese
- 1/8 teaspoon ground nutmeg
- 4 egg yolks
- chopped fresh parsley for garnish
- additional grated Parmesan cheese for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Boil potatoes in a large pot of salted water until fork tender.
- While the potatoes cook, heat 6 tablespoons butter, garlic, and cream in the microwave until butter is melted.
- Drain potatoes well then press the boiled potatoes through a potato ricer or mash with a potato masher.
- Add Parmesan cheese, nutmeg, butter, garlic, and milk mixture. Season with salt and pepper, to taste. Stir in egg yolks.
- Pipe into 12 swirled mounds by transferring the mashed potato mixture to a piping bag fitted with a large star tip (I used an Ateco 826). They can also just be spread in a baking dish. If making ahead, you can freeze the potatoes until firm and then transfer to an airtight container until ready to bake.
- Brush with remaining melted butter. Bake for 18-20 minutes. If baking direct from frozen, add an addition 5 to 10 minutes to the bake time. After baking, garnish with fresh parsley and additional Parmesan cheese before serving.
Cup of Yum
Notes
- Yield: This recipe makes 12 mounds of potatoes, with a serving usually being 2 of the mounds. I frequently double or triple the recipe for a crowd or for freezing for later since the recipe freezes very well.
- Storage: Keep any uneaten potatoes in an airtight container in the fridge for up to 5 days. Reheat in a 350°F oven for 10-12 minutes before serving.
- Freezing: You can freeze duchess potatoes before or after baking. If freezing before baking, they will freeze well for up to 3 months. Bake direct from frozen by increasing the bake time 5 to 10 minutes. If already baked, let the potatoes thaw in the fridge overnight then reheat in the oven as directed above.
Nutrition Information
Calories
388kcal
(19%)
Carbohydrates
35g
(12%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
187mg
(62%)
Sodium
855mg
(36%)
Potassium
841mg
(24%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
855IU
(17%)
Vitamin C
38mg
(42%)
Calcium
153mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 388
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 855mg | 36% |
| Potassium | 841mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.