Description
Elegant, creamy mashed potatoes piped into mounds and baked until golden, perfect for special occasions.
Ingredients
Scale
- 2 pounds Russet or Yukon Gold potatoes
- 1/4 cup unsalted butter, divided
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large egg yolks
- Fresh chopped chives or parsley, for garnish
- 1 tablespoon sea salt, for garnish
Instructions
- Peel and chop the potatoes into even chunks.
- Transfer them to a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Melt the butter in a microwave-safe bowl and warm the heavy cream in another bowl.
- Drain the potatoes thoroughly and return them to the pot over low heat to evaporate excess moisture. Mash until smooth.
- Add two tablespoons of melted butter, warm cream, Parmesan (if using), salt, and pepper. Mix well and stir in the egg yolks.
- Transfer the mixture to a piping bag fitted with a large star tip and pipe mounds onto the baking sheet.
- Brush the mounds with remaining melted butter and bake for 15-20 minutes until golden brown.
- Garnish with fresh chives or parsley, sprinkle with sea salt, and serve immediately.
Notes
For creamier potatoes, use warm cream. Prevent sogginess by draining all excess moisture before mashing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Duchess Potatoes, mashed potatoes, French side dish, holiday recipes