Parmesan Duchess Potatoes

5 from 3 votes

Parmesan Duchess Potatoes

This parmesan Duchess potatoes recipe is perfect for the holidays. They're light and buttery on the inside with crispy edges on the outside, definitely an elevated version of mashed potatoes. They look so fancy and the secret is, they're so easy to do!

Prep Time15

Cook Time40

Chill Time1

Servings: pieces

Author: Bea & Marco

Ingredients

2 lb potato
1 tablespoon coarse salt
½ cup grated parmesan
⅓ cup heavy cream , room temperature
2 tablespoon butter cut into small cubes, softened
¼ teaspoon nutmeg
2 large egg yolks , room temperature
black pepper to taste

Instructions

Prepare The Potatoes

Peel and cut the potatoes into chunks. Place them in a big pot filled with water and some salt. The water should taste ocean-salty (you'd not have to re-adjust the salt in the mashed potatoes later).
Bring to a simmer and cook them for 20-30 minutes or until they're fork-tender. Drain them in a colander and leave them for 5 minutes to release the steam and for them to dry out.
We love using a potato ricer to get a smooth and light mashed potato texture. This way we're not working the potatoes too much, which will make them gummy. And it's also clump-free!
Add in heavy cream, nutmeg, parmesan, butter, black pepper, and egg yolks. Mix well using a spatula, you'll get quite a stiff mixture. Don't over-mix it to prevent getting dense and gummy potatoes.

Pipe And Chill

Place the mixture in a piping bag with a big start piping tip. Pipe small tall mountains on a baking tray lined with parchment paper. They tend to slightly flatten and spread in the oven, so this way they'll hold their shape nicely. Leave around 1 inch (2.5cm) of space between them.
Chill in the fridge for a minimum of 1 hour for them to firm up. If you're baking them the next day, cover them loosely with a cling film after they've firmed up (1 hour), to prevent the edges from getting smushed.

Bake

Gently brush them with some melted butter. Bake at 440ºF(225ºC), on a lower ⅔ rack, for 20 minutes or until they're golden brown. Sprinkle some chopped parsley on top and serve hot!

Notes

Release the steam before mashing the potatoes to dry them out.
Use a potato ricer for smooth and light mashed potatoes.
Use room temperature ingredients so they're easier to mix and blend in with each other better.
Don't over-mix to get light and soft Duchess potatoes.
Pipe the mashed potatoes into tall little mountains so they'll hold their shape when you bake them since they tend to slightly flatten and spread.
For perfectly shaped Duchess potatoes, chill the piped mashed potatoes in the fridge for a minimum of 1 to 24 hours. Brush them with some butter just before baking.
Cover them loosely with cling film. Chill in the fridge uncovered for at least 1 hour for them to firm up a bit, before covering them loosely with a cling film. This will prevent the beautiful piped edges from getting smushed.

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