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Level up mashed potatoes with these Garlic Parmesan Duchess Potatoes. You'll get fancy edges and cheesy, garlicky flavor that's sure to stand out at any party or family meal. My crew went wild for them last Thanksgiving—I barely got a bite before they disappeared!
The first time I made these, folks were shocked they started with humble Yukon golds and fridge finds. Now they steal the spotlight at every holiday potluck we've got.
Lush Ingredients
- Egg yolks: These make everything set up lovely and add color when baked. Fresh yolks pop with brightness and work best.
- Parmesan cheese: Packs a big punch of sharp cheesy flavor and holds things together. Freshly grated is where it's at.
- Half and half: Makes these extra creamy without feeling heavy. Use it cold for the silkiest potatoes.
- Butter: Gives rich taste and that perfect browned topping. Go for unsalted if you want more control.
- Garlic: Adds heat and that classic flavor kick. Fresh is best—just chop it up small.
- Salt and fresh black pepper: Salt brings out flavor during cooking and finishing, while pepper keeps everything lively.
- Yukon gold potatoes: The secret to the dreamy, buttery bite. Look for unblemished, firm ones.
- Finely grated parmesan (optional): Sprinkle more on top for even more crunch and taste.
- Chopped flat leaf parsley (optional): For a pop of freshness and a burst of color on the plate.
Simple How-To Steps
- Bake to Golden:
- Pop your tray in a hot oven and bake around 16-19 minutes. Look for those crispy edges and golden tops. Best served warm—add more cheese or parsley on top if you want.
- Add Buttery Top:
- Brush the shaped mounds with melted butter for the ultimate crisp finish. This step really makes them look and taste special.
- Pipe or Spoon Out:
- Load the potato mixture into a piping bag with a star tip and form 12 tall twists on your lined pan. No bag? Just use a spoon to make pretty domes spaced out well.
- Fold in the Yolks:
- Wait just a bit so your mix isn't steaming hot, then quickly stir in egg yolks one after another. Add a bit more half and half if the mash seems too thick.
- Cheese & Garlic Butter:
- Work in the parmesan and the flavorful garlic-butter mix using a wooden spoon. Taste and add salt or pepper if you think it needs it. Mix til fully blended.
- Mash Like a Pro:
- Put drained potatoes in a roomy bowl and mash until they're totally lump free. Use a ricer for silky smoothness or a masher for rustic vibes.
- Stir in Half and Half:
- Take your pan off the heat and mix in cold half and half right away. Move it to a bowl to cool things down fast and keep garlic sweet, not bitter.
- Make Garlic Butter:
- Melt four tablespoons butter in a little pan, then toss in your minced garlic. Let it turn just golden (should be quick) but don't let it burn.
- Smooth Boil:
- Add peeled, cut potatoes to a big pot, cover with cool water, and toss in lots of salt. Simmer til super soft but not falling apart—about 15-20 minutes. Drain well.
- Heat Oven and Line Pan:
- Crank the oven to 425 F and lay down parchment on your sheet pan for crisp bottoms and zero sticking.
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What gets me? That cheesy top turns caramel-golden and turns plain spuds into something really special. Once, my cousin claimed these were all she'd need for dinner—no kidding.
Leftover Hacks
Stash leftovers in a closed container in the fridge for three days tops. Use a hot oven to re-crisp (skip the microwave or you'll lose the crunch). Freeze unbaked piped potatoes, then just bake from frozen adding some extra minutes.
Swaps if Needed
If Yukon golds are out, russets work for fluffier but a bit drier mash. Want dairy-free? Try olive oil and thick plant milk, but it'll change the texture. Swap parmesan for grated asiago or sharp cheddar for a twist.
How to Serve
Pair with roast chicken, beef, or try a mushroom gravy for a meatless winner. They're party-perfect, look great at brunch, or kick off a dinner next to fresh salad.
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A Little History
Back in 18th-century France, cooks started shaping mashed potatoes to make boring food look fancy. Piping turns plain potatoes into a showstopper, and tossing in garlic and cheese updates the classic for modern taste buds.
Frequently Asked Questions
- → Can I use another type of potato?
Try russets for a fluffier feel. Yukon golds work for rich flavor, but swap as you like—just tweak butter to taste.
- → Why are egg yolks added?
Egg yolks give the mash extra richness, help them hold their shape, and make the color pop when baked.
- → How do I achieve the best texture?
Work with hot potatoes for smooth mash, then gently fold in the yolk, cheese, and butter for a velvety result.
- → Do I need to pipe the mixture?
Piping makes them look fancy and draws out those crunchy ridges. Don’t sweat it if you don’t have a bag—spooning dollops works too.
- → Can these be made ahead of time?
Sure, pipe or drop them onto a tray, cover up, and chill until you’re ready to bake later on the same day.
- → What pairs well with Duchess Potatoes?
They go great with steak or roasted chicken. Or just set them out on a platter with herbs and a dusting of parmesan for a party.