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Decadent Creamy Duchess Potatoes

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A luxurious side dish featuring creamy Yukon Gold potatoes with crispy edges, perfect for any meal.

Ingredients

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  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 large egg yolks
  • 1 tablespoon fresh chives, finely chopped (optional, for garnish)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Begin by placing the peeled and quartered Yukon Gold potatoes in a large pot. Fill the pot with cold water, ensuring the potatoes are fully submerged. Add a pinch of salt to the water.
  2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes or until they are fork-tender. Drain the potatoes in a colander and allow them to sit for a few minutes to steam dry.
  3. In a separate saucepan, combine the butter, heavy cream, and whole milk. Heat over low to medium heat until the butter melts and the mixture is warm, but do not let it boil.
  4. Transfer the drained potatoes into a large mixing bowl. Use a potato masher or a ricer to mash the potatoes until they are smooth and free of lumps.
  5. Slowly pour the warm butter-cream mixture into the mashed potatoes, stirring continuously to combine. This will incorporate air into the mixture for a light texture.
  6. Add the garlic powder, onion powder, salt, black pepper, and nutmeg (if using). Mix well to ensure the seasonings are evenly distributed.
  7. Finally, gently fold in the egg yolks until they are fully incorporated into the creamy potato mixture. The mix should be smooth, creamy, and slightly stiff.
  8. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  9. Using a piping bag fitted with a large star tip, fill the bag with the duchess potato mixture. If you don’t have a piping bag, you can use a large zip-top bag and cut off one corner.
  10. Pipe the potato mixture onto the prepared baking sheet in a decorative swirl shape, making sure to keep them spaced about an inch apart. If desired, sprinkle the tops with grated Parmesan cheese for an added layer of flavor.
  11. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy.
  12. Once baked, remove from the oven and allow to cool slightly before serving. Optionally, garnish with finely chopped chives.

Notes

For the best texture, use Yukon Gold potatoes as they are creamy and buttery. Ensure potatoes are fully cooked and dry after boiling before adding the cream mixture.

Nutrition

Find it online: https://lunarecipez.com/decadent-creamy-duchess-potatoes-crispy-edges-2/

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