Cheesy Duchess Potatoes

COOKED DUCHESS POTATOES ON BAKING SHEET NEXT TO SPATULA.

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 393kcal

Author: Platings and Pairings

Duchess Potatoes with Cheese are a fancy piped potato side dish that must make an appearance at your next dinner party. Rich, creamy, and cheesy with just a subtle crisp, these elegant baked mashed potatoes are unlike anything else!

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Equipment

Ingredients

2 1/2 pounds Yukon gold potatoes peeled
6 Tablespoons butter divided
¼ cup heavy cream
1 cup shredded sharp cheddar cheese
4 large egg yolks
Minced fresh parsley for garnish (optional)
Salt and freshly ground black pepper to taste

Instructions

Cut the potatoes into 1-inch cubes and place them in a large pot. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 15-20 minutes, until the potatoes fall apart easily when pierced with a fork. Drain well.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Add drained potatoes to a large mixing bowl along with the cream and 4 TBSP butter. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer).
Stir in the cheese until well combined. Season with salt & pepper, to taste.
Let cool slightly, then stir in the egg yolks.
At this point if the mixture is very thick you can add additional heavy cream, if needed.
Transfer the mashed potatoes to a pastry bag fitted with a large star tip (or see tips below). You'll need to work in batches. Pipe the potatoes onto the parchment-lined baking sheets into swirls about 3 inches in diameter.
Gently brush with the remaining 2 TBSP butter, melted.
Bake until golden brown, about 15-20 minutes. Serve immediately garnished with parsley, if desired.

Video

Notes

Make ahead tips

To make duchess potatoes ahead of time, make the mashed potato mixture and pipe it into the baking sheet as normal. Instead of brushing them with butter and baking, place them in the freezer for 1 to 2 hours. Once they’re completely frozen, remove the potato swirls from the baking sheet and transfer them to a ziploc bag. They’ll keep well in the freezer for up to 1 month.
When you’re ready to bake the frozen duchess potatoes, place them on a parchment-lined baking sheet. Brush each swirl with butter before baking in a 425°F oven for 25 to 30 minutes or until warmed through and golden brown.

How to make duchess potatoes without a piping bag

If you don’t own a piping bag and star tip, there are a few other methods you can use to make these beautiful and creamy baked mashed potatoes:

Ziploc bag method: Spoon the potato mixture into a gallon-sized ziploc bag. Cut off one of the bottom corners and use it as a makeshift piping bag.
Spoon method: If you’re all out of piping options, you can always use a spoon or cookie scoop to delicately dollop your potato mixture onto the baking sheet. They won’t look as pretty but will still crisp up and taste delicious!

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