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Garlic Parmesan Duchess Potatoes take basic mashed spuds up a notch with crispy outsides, soft insides, and a touch of garlic and cheese. Shaped and baked into pretty little stacks, they're a showstopper for any get-together. At Thanksgiving, my family fought over the last ones—now they're an essential part of our celebrations because everyone wants more.
People are always surprised these are just Yukon gold potatoes and a few kitchen staples. I make them for every party and family dinner now—they always disappear first!
Irresistible Ingredients
- Egg yolks: They give a deep yellow color and make everything set up nicely and brown in the oven. Use good, fresh large eggs for best results.
- Finely grated parmesan: Want even crunchier tops? Add more over the mounds right before baking.
- Minced fresh parsley: Adds a fresh look and a tiny herbal pop if you want to sprinkle some on at the end (flat-leaf parsley tastes best).
- Parmesan cheese: Brings a savory kick and ties the whole thing together. Freshly shredded from a block is ideal but any will do.
- Half and half: Makes everything creamy. Chill it first if you can for a fluffier texture.
- Salt and freshly ground black pepper: Go heavy on the salt in the pot, and finish with fresh cracked pepper—that’s where you get real flavor.
- Butter: You want unsalted so you can add just how much you need. It richly flavors the potatoes and browns the edges.
- Garlic: Just a bit will make everything taste fancier. Finely mince up fresh cloves for the magic.
- Yukon gold potatoes: Pick ones with smooth skins and no weird spots. These mash up buttery and creamy every single time.
How To Make It
- Time to Bake:
- Pop those trays into your hot oven and let them bake until they’re golden with crispy peaks. It usually takes about sixteen or nineteen minutes. Serve them right away with more cheese or parsley if you’re going all out.
- Brush With More Butter:
- Melt those last two spoons of butter and dab over the shaped potato mounds. That’s the trick for perfect color and crunch.
- Spoon or Pipe Your Shapes:
- Fill a piping bag with a big star tip or just use a spoon and make neat piles on your lined pan. Leave space so the edges can brown. Twelve tall swirls look awesome.
- Add Yolks to Cool Mix:
- Once the potato mix isn’t super-hot, beat in your egg yolks one by one, quick. If it’s too thick, splash in a little more half and half for smoother mounds.
- Get Cheesy and Mix in the Butter:
- Stir the warm garlicky butter into the mashed potatoes with the fresh parmesan. Add another pinch of salt or pepper if it needs a flavor boost. Mix really well.
- Mash Your Potatoes Smooth:
- Press your hot drained potatoes through a ricer or just mash until you don’t see any lumps. Smooth and fluffy is what you want.
- Butter + Garlic Magic:
- Melt four spoons of butter in a little pan, toss in the garlic, and stir until just light gold (one to two minutes). Don’t let it brown too much! Off the heat, mix in three spoons of cold half and half, then pour it into a cool bowl so nothing cooks further.
- Cook Your Potatoes:
- Put peeled, chopped Yukon golds into a big pot with cold water and a heap of salt. Boil, then drop to a simmer. Potatoes are ready when you poke one and it barely holds together—should be about fifteen or twenty minutes. Drain thoroughly.
- Preheat Your Oven:
- Crank up your oven to 425 and lay parchment over your baking sheet so nothing sticks and the bottoms get nice color.
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The crispy parmesan melts along the ridges and gets this caramelized edge I’m obsessed with. At one party, my cousin laughed and joked she’d eat only these for the rest of her life—honestly, same.
Storing Leftovers
Put extra potatoes in a container with a lid and keep in the fridge for about three days. Skip the microwave—reheat them in a hot oven for that crispy bite. You can pipe the potato shapes ahead, freeze on a tray, then pop them straight into the oven later and just tack on a couple more minutes to bake.
Swaps and Substitutes
No Yukon golds? Russet potatoes give you fluffier mounds but aren’t quite as rich. Want dairy-free? Go for olive oil and your favorite plant-based creamer, though texture will be a bit different. Swap parmesan with asiago or sharp cheddar for a whole new cheesy vibe.
What To Serve With
They go great with a roast chicken or beef, or pile on a thick mushroom gravy for a vegetarian crowd. They steal the spotlight at holidays but honestly look fancy for brunch or as a starter next to a crisp salad.
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A Quick Peek At The Origin
Duchess potatoes started out in France in the 1700s—chefs would shape up mashed spuds to look extra-fancy for dinner. That piping tradition stuck, and now we toss in cheese and garlic to give them a more modern spin.
Frequently Asked Questions
- → Can I use another type of potato?
Yukon golds give really creamy vibes and lots of flavor. Russets also work if you'd like fluffier middles. Just add more butter if you swap types.
- → Why are egg yolks added?
The yolks give the potatoes a richer feel, extra structure, and help that yellow color really pop while baking.
- → How do I achieve the best texture?
While the potatoes are still steamy, mash them until totally smooth. Mix in butter, cheese, and the yolks gently right after for a soft, cloud-like texture.
- → Do I need to pipe the mixture?
Piping looks awesome and gives nice crunch on the edges, but just scoop and pile them with a spoon if you don't have piping tools handy.
- → Can these be made ahead of time?
Definitely. Pipe out your swirls on a tray, cover, and chill them. Bake whenever you're set to serve.
- → What pairs well with Duchess Potatoes?
They go great with roast beef, chicken, or just as a special app with some herbs or extra parmesan sprinkled on top.