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Decadent Creamy Duchess Potatoes with Crispy Edges

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A delightful twist on classic mashed potatoes, featuring a rich and creamy filling with crispy edges that adds a festive touch to any meal.

Ingredients

Scale
  • 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. Place the peeled and quartered Yukon Gold potatoes in a large pot with cold water and a pinch of salt.
  2. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes. Drain and let steam dry.
  3. In a separate saucepan, heat the butter, heavy cream, and whole milk until the butter melts and the mixture is warm.
  4. Mash the drained potatoes in a large mixing bowl until smooth.
  5. Slowly mix in the warm butter-cream mixture, stirring continuously.
  6. Add garlic powder, onion powder, salt, black pepper, and nutmeg, mixing well.
  7. Gently fold in the egg yolks until fully incorporated.
  8. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  9. Pipe the potato mixture onto the prepared baking sheet in decorative swirls, spacing them an inch apart.
  10. Optional: Sprinkle the tops with grated Parmesan cheese.
  11. Bake for 20-25 minutes, until golden brown and crispy.
  12. Allow to cool slightly before serving and garnish with chopped chives if desired.

Notes

Use Yukon Gold potatoes for the best flavor and texture. Do not overmix the ingredients to keep the potatoes fluffy.

Nutrition

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

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