Duchess Potatoes Golden Swirl (Printer-Friendly)
Piped, buttery potatoes with Parmesan baked until golden with crisped edges. Finished with fresh herbs.
# What You’ll Need to Cook:
→ Potatoes
01 -
900 g Russet or Yukon Gold potatoes, peeled and chopped
→ Dairy
02 -
60 ml unsalted butter, divided
03 -
60 ml heavy cream
04 -
30 g grated Parmesan cheese
→ Seasonings
05 -
1 teaspoon fine salt
06 -
0.5 teaspoon freshly ground black pepper
→ Eggs
07 -
3 large egg yolks
→ Garnish
08 -
Fresh chopped chives or parsley
09 -
1 tablespoon sea salt
# Steps to Prepare:
01 -
Place the peeled and chopped potatoes in a large pot, cover with cold water, season with a generous pinch of salt, and bring to a boil over medium-high heat. Cook for 15–20 minutes until fork-tender.
02 -
Preheat the oven to 220°C. Line a baking tray with parchment paper.
03 -
Melt the butter and warm the cream separately using a microwave or saucepan. Set aside.
04 -
Drain the cooked potatoes thoroughly and return them to the pot over low heat to evaporate excess moisture. Mash with a ricer or masher until smooth without lumps.
05 -
Stir in two tablespoons of melted butter, warm cream, grated Parmesan, salt, and pepper. Blend until fully incorporated, then mix in egg yolks until the mixture is smooth and glossy.
06 -
Transfer the mixture to a piping bag fitted with a large star tip. Pipe small swirled mounds onto the prepared baking tray, spacing each about 2–3 cm apart.
07 -
Brush the tops of piped potatoes with the remaining melted butter. Bake for 15–20 minutes until golden brown on the edges and lightly crisp.
08 -
Remove from the oven, garnish with chopped chives or parsley and sprinkle with sea salt. Serve promptly.
# Extra Cooking Tips:
01 -
Russet potatoes yield a fluffier texture, while Yukon Golds provide a creamier result.
02 -
Prepare the piped potatoes ahead and refrigerate, covered, for up to 24 hours. Brush with butter and bake before serving.