Duchess Potatoes totally belong on your holiday table! These crispy on the outside, creamy on the inside potatoes are the perfect potato side dish to any meal!
- 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2 inch dice
- 1 1/2 sticks butter, plus 2 tablespoons melted
- 2 teaspoons kosher salt
- Fresh black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon fresh grated nutmeg
- 1/4 cup heavy cream
- 1/3 cup grated parmesan cheese, plus more for garnish
- 1 cup sour cream
- 4 egg yolks
- Fresh chopped parsley for garnish
Preheat the oven to 400 degrees.
Add the diced potatoes to a large pot and fill with cold water to just cover the tops of the potatoes. Add a few tablespoons of salt to the water and bring to a boil. Boil the potatoes for 20-25 minutes until they are fork tender.
Place 1 1/2 sticks of butter in the warm pot to melt while you rice the potatoes. Rice the potatoes into the pot and then stir in the salt, pepper, garlic powder, nutmeg, cream, parmesan cheese and sour cream.
Stir in the egg yolks and let the potatoes cool slightly.
Line two baking sheets with parchment paper. Fill a piping bag fitted with a large, star shaped tip about halfway with the mashed potato mixture. Pipe mounds of potatoes (about 4 inches in diameter) onto the baking sheet. You should be able to get about 8 mounds of potatoes on a baking sheet, so about 16 total.
Brush carefully with melted butter, or use an olive oil cooking spray and then bake the potatoes for 30-35 minutes until golden brown.
Let the potatoes cool for 5 minutes, then using a spatula, carefully transfer the potatoes to a serving dish and garnish with parmesan cheese and parsley.
This recipe makes about 16 Duchess Potatoes, 2 per person so this recipe typically serves 8.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: duchess potatoes, side dish recipes, side dishes, holiday sides thanksgiving sides, potatoes, potato recipes