Duchess Potatoes with Parmesan (Recipe for Printing)

Make duchess potatoes with butter and Parmesan, a classic side for special occasions or holiday dinners. Creamy texture, golden finish—perfect for November gatherings. Save & click.

# What You Need:

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01 - 2 pounds Russet or Yukon gold potatoes, peeled and chopped
02 - 1/4 cup unsalted butter, divided
03 - 1/4 cup heavy cream
04 - 1/4 cup grated Parmesan cheese
05 - 1 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 3 large egg yolks
08 - 1 tablespoon sea salt, for garnish

# How to Make It:

01 - Place peeled and chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat and cook for 15 to 20 minutes until potatoes are fork-tender.
02 - Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
03 - Melt the unsalted butter in a microwave-safe bowl. Warm the heavy cream in a separate microwave-safe bowl and set aside for assembly.
04 - Drain the boiled potatoes thoroughly and return them to the pot over low heat for 1 to 2 minutes to evaporate excess moisture.
05 - Mash potatoes using a potato ricer or masher until completely smooth and lump-free.
06 - Add 2 tablespoons of the melted butter, warm heavy cream, grated Parmesan cheese, salt, and black pepper to the potatoes. Mix until well combined.
07 - Stir in the egg yolks until fully incorporated, creating a creamy and uniform mixture.
08 - Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe decorative mounds onto the prepared baking sheet, spacing them evenly.
09 - Brush the tops of the potato mounds with the remaining melted butter. Bake in the preheated oven for 15 to 20 minutes or until the edges are golden brown and slightly crisp.
10 - Remove from the oven, garnish with sea salt, and if desired, chopped fresh chives or parsley. Serve immediately.

# Extra Tips:

01 - Drying the potatoes over low heat after boiling ensures a firmer texture, which helps the piped shapes hold during baking.

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