Have you tried duchess potatoes yet? If not you’ve totally been missing out but there’s not better time to make these Garlic Parmesan Duchess Potatoes than during the holiday season! They’re a fancy take on mashed potatoes that are sure to impress. They do require a little bit more time and effort than a batch of mashed potatoes does since they need to be piped out and baked but they are so worth the extra few steps (note though that you can just drop them into mounds if you either A. don’t have the piping tools or B. just don’t have the extra time do pipe them out). They are just little luxurious, buttery clouds of mashed potatoes with perfectly browned edges and they’ll leave you wanting another!
One of my favorite flavor combinations for veggies and potatoes is the garlic-parmesan combo. Those two simple ingredients just pack a lot of flavor and they turn any drab, boring food into something exciting. They work wonders with these potatoes. Normally I’m all about mashed potatoes and gravy but these have changed my entire outlook on life :). What’s gravy? Only kidding, I’ll never stop loving those comforting, homestyle mashed potatoes and gravy but these can definitely be added to the rotation.
I love that these potatoes are made with pantry staples I always have on hand (though I don’t always have Yukon gold specifically, next time I may try russets). So that means they may just be making many more appearances at my dinner table, especially on the weekends when I have a little more time for dinner prep. And yes of course they are just perfect, elegant side dish to your Christmas dinner this weekend!
Happy Holidays everyone! I hope you all have a wonderful Christmas weekend! Peace and blessins to you and yours :).
- 2 1/2 lbs Yukon gold potatoes, peeled and diced into 1 1/2-inch portions
- Salt and freshly ground black pepper
- 6 Tbsp butter, divided
- 4 cloves garlic, finely minced
- 3 - 4 Tbsp half and half
- 1/2 cup (slightly packed) finely shredded parmesan cheese
- 4 large egg yolks
- Minced fresh parsley, for garnish (optional)
- Finely grated parmesan, for serving (optional)
- Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 Tbsp of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Preheat oven to 425 about halfway through potatoes cooking. Drain potatoes well.
- Meanwhile, dice 4 Tbsp of the butter into 1 Tbsp pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes. Remove from heat, stir in 3 Tbsp of the half and half then pour mixture into a small bowl (so the garlic doesn't burn) and set aside.
- Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer). Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste. Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add remaining 1 Tbsp half and half if needed, if mixture seems a little too runny for piping let it cool slightly.
- Line a 18 by 13-inch baking sheet with parchment paper. Transfer mixture to a large piping fitted with a large star tip that's about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.
- Recipe source: Cooking Classy