Duchess Potatoes Cheese Baked (Printer-Friendly)
Rich mashed potatoes baked golden with Parmesan, butter, and a creamy texture, perfect for elevating your plates.
# The Ingredients You'll Need:
→ Potatoes
01 -
2 pounds Russet or Yukon Gold potatoes
→ Dairy
02 -
1/4 cup unsalted butter, divided
03 -
1/4 cup heavy cream
04 -
1/4 cup grated Parmesan cheese (optional but recommended)
→ Seasonings
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 tablespoon sea salt for garnish
→ Eggs
08 -
3 large egg yolks
→ Garnish
09 -
Fresh chopped chives or parsley
# Step-by-Step Instructions:
01 -
Peel and chop the potatoes into even pieces. Place them in a large pot, cover with cold water, add a pinch of salt, and boil over medium-high heat for 15 to 20 minutes until fork-tender.
02 -
Preheat the oven to 425°F and line a baking sheet with parchment paper.
03 -
Melt two tablespoons of unsalted butter in the microwave and warm the heavy cream in a separate bowl.
04 -
Drain the potatoes and return them to the pot placed over low heat for one minute to evaporate excess moisture. Mash until smooth.
05 -
Incorporate the melted butter, warm cream, grated Parmesan cheese, salt, black pepper, and egg yolks into the mashed potatoes. Mix thoroughly until smooth and uniform.
06 -
Transfer the mixture to a piping bag fitted with a star tip. Pipe small mounds onto the prepared baking sheet and brush the tops with the remaining butter.
07 -
Bake for 15 to 20 minutes until the duchess potatoes are golden brown and slightly crisp on top.
08 -
Garnish with freshly chopped chives or parsley and a light sprinkle of sea salt. Serve immediately.
# Extra Tips:
01 -
For the best texture, use a potato ricer and ensure potatoes are fully cooked before mashing.