Duchess potatoes are sinfully rich, and what I consider to be, the slightly high brow cousin, of the mashed potato. Duchess potatoes are fancy spuds that many reserve for holidays and special occasions, but that doesn’t have to be the case. My Duchess Potatoes with Garlic Butter, are so decadent from the egg yolks, and heavy cream, and the nice finish of garlic butter. Typically Duchess potatoes call for shredded French Gruyère cheese, but I love using Pecorino Romano cheese in these along with the garlic butter for my Italian spin on this. You can use what you like, just don’t skimp on the egg yolks and heavy cream, they give these the rich depth of flavor you need!
They are a bit more time-consuming if you pipe them, but you can make these in a casserole just as easy, swirl for a fancy like presentation, top with the garlic butter, and voila, in about 30 minutes from the time you mashed you have high brow taters, worthy of family and fancy friends!
I also make these, pipe them but don’t bake, and refrigerate the same day for later on, take them out, preheat oven, then top with garlic butter, and pop in oven, and they work superbly! I hope you give these a try! They are really so stinking good!!
Duchess Potatoes with Garlic Butter
A French classic, with an Italian spin, that is decadent, easy to prepare and so delicious!
- 2 lbs of Yukon gold potatoes, peeled and quartered for boiling
- 4 egg yolks
- 1/2 cup of heavy cream at room temperature
- 1/3 cup of Pecorino Romano cheese
- 7 tbsp. of butter divided, 5 tbsp. for the potato mixture, and 2 melted for brushing the piped potatoes with
- 2 cloves of minced garlic
- Kosher salt and cracked black pepper to taste
- Large star tip and pastry bag for piping
- Fill a large pot of water with enough water to cover potatoes, add potatoes and a hefty pinch to the water, let boil until fork tender about 20 minutes or so. Drain water, put potatoes and pot back on stove to release the moisture. About 1 minute or so. Remove completely.
- Preheat oven to 400 °. Microwave butter for 1 minute. Add garlic and set aside.
- Add potatoes to a ricer, and rice into a large bowl, or alternatively mash by hand with potato masher, I prefer the ricer. When potatoes are all riced, add in butter and heavy cream. Mix well by hand. Taste, season with salt and pepper, don’t go salt crazy if using the Pecorino Romano cheese as this is a salty cheese. Add in egg yolks, nutmeg, and cheese mix well.
- Take your piping bag fitted with a star tip, I find that taking a large glass and placing the piping bag in it letting the sides fall open, makes filling the piping bag super easy! Spoon in potato mixture.
- Line a baking sheet with parchment paper. Begin to pipe as you would a cream puff, or pastry, making sure to leave about two inches in between. You will be able to fit 12 piped potatoes per large baking sheet. Brush garlic butter over the top of potatoes and bake for about 12 minutes, then turn baking sheet, bake another 15 and check after that. You want potatoes to be slightly dry, but not overly so. Remove from oven and let sit about five minutes, then remove to plate for serving. Devour! Serve with my Steak Bites Au Poivre. Pictured below.