Duchess Potatoes with Garlic and Parmesan Cheese are the perfect fancy appetizer! They have incredible flavor and they’re much easier to make than you’d think. These little luxurious, buttery clouds of mashed potatoes with perfectly browned edges will leave people dreaming about them!
The Perfect Duchess Potatoes Recipe!
These are mashed potatoes much fancier cousin and they’re sure to impress! They require a little extra 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.
I love that these potatoes are made with pantry staples and meaning you may as well make them a weekend dinner staple! And yes of course they are just perfect, elegant side dish to your Thanksgiving or Christmas dinner.
Who Can Resist that Garlic Parmesan Flavor?
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.
Ingredients You’ll Need for This Recipe
- Yukon gold potatoes
- Half and half
- Parmesan cheese
- Egg yolks (to bind and keep their nice shape, it makes them rich and creamy too!)
- Parsley (optional)
How to Make Duchess Potatoes
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Simmer potatoes in water until very tender, drain well.
Meanwhile saute garlic in butter in a small saucepan.
- Remove from heat, stir in half and half then pour mixture into a bowl.
- Mashed potatoes well in a large bowl (or press through a potato ricer).
- Stir in parmesan cheese and warm butter/garlic mixture 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.
- Transfer mixture to a large piping fitted with a large star tip that’s about 3/4 inch wide at tip.
- Pipe into 12 mounds.
- Bake in preheated oven until golden brown, about 16 – 19 minutes.
Do I Have to Pipe Them Out?
If you don’t own piping tools or just don’t have the extra time to pipe out this mini mountains then you can just drop these into mounds on the baking sheet. They won’t look as grand but they’ll taste just as good.
More Potato Recipes You’ll Love!
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Duchess Potatoes with Garlic and Parmesan Cheese are the perfect fancy appetizer! They have incredible flavor and they're much easier to make than you'd think. These little luxurious, buttery clouds of mashed potatoes with perfectly browned edges will leave people dreaming about them! Makes 12 portions.
- 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)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Boil potatoes: 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). Drain potatoes well.
Saute garlic in butter: 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.
Stir in half and half: 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.
Mash potatoes: 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 cheese and butter mixture: Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste.
Blend in yolks: 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.
Pipe into domes: 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. Gently brush with remaining 2 Tbsp butter, melted.
Bake: Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.
- Recipe source: Cooking Classy