Wednesday, December 9, 2020

Garlic Parmesan Duchess Potatoes


Garlic Parmesan Duchess Potatoes

Duchess Potatoes with Garlic and Parmesan are the perfect appetizer! They have an amazing flavor and they are much easier to make than you might think.


  • 4 egg yolks
  • 1/4 cup heavy cream
  • 2 teaspoons of kosher salt
  • 1/4 teaspoon grated fresh nutmeg
  • Fresh black pepper
  • 1 teaspoon of garlic powder
  • 1 cup sour cream
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2 inch dice
  • 1 1/2 sticks of butter, plus 2 tablespoons, melted
  • 1/3 cup grated Parmesan, plus more for garnish
  • Chopped fresh parsley for garnish


First, preheat the oven to 400 degrees.

Then, add the diced potatoes to a large pot and fill with cold water to cover just the top of the potatoes. Add a few tablespoons of salt to the water and bring to a boil. Boil the potatoes for 20 to 25 minutes until tender with a fork.

Put 1 1/2 stick of butter in the hot pot to melt while you rice the potatoes. Rice the potatoes in the pot, then stir in the salt, pepper, garlic powder, nutmeg, cream, Parmesan and sour cream.

Stir in the egg yolks and let the potatoes cool slightly.

Line two baking sheets with parchment paper. Half-fill a pastry bag fitted with a large star-shaped tip with the mashed potato mixture. Poke mounds of potatoes (about 4 inches in diameter) on the baking sheet. You should be able to get about 8 mounds of potatoes on a baking sheet, or about 16 in total.

Brush thoroughly with melted butter or use olive oil cooking spray, then cook the potatoes for 30 to 35 minutes until golden brown.

Let the potatoes cool for 5 minutes, then using a spatula, gently transfer the potatoes to a serving dish and garnish with Parmesan and parsley. Happy Cooking Time.