Description
These Duchess Potatoes are a visually stunning side dish with their golden, crispy edges and fluffy, creamy interior. The rich Parmesan cheese adds a savory depth, while the fresh parsley garnish brings a pop of color to the plate. Perfect for special occasions or a simple weeknight dinner, this dish is sure to impress your guests.
The beauty of Duchess Potatoes lies in their simplicity—mashed potatoes transformed into elegant little rosettes. Whether paired with a roast or served as part of a festive spread, their irresistible combination of crispy and creamy will make them the star of the meal. With just a few ingredients and minimal effort, you’ll have a sophisticated side that looks like it took hours to prepare.
Ingredients
Units
Scale
- 2 pounds Yukon Gold potatoes
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cut potatoes into chunks. Boil in salted water for 15-20 minutes or until tender.
- Drain potatoes and return them to the pot. Mash with butter, heavy cream, garlic powder, salt, and pepper until smooth.
- Stir in the egg and Parmesan cheese until fully incorporated.
- Transfer mashed potatoes to a piping bag with a large star tip.
- Pipe small rosettes of mashed potatoes onto a baking sheet.
- Bake for 15-20 minutes or until golden brown and crispy.
- Garnish with fresh parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes