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Parmesan Duchess Potatoes

Name: Parmesan Duchess Potatoes
Prep time: 45 min
Total time: 1 h 50 min
Yield: 16
Ingredients: 3 lb Yukon Gold potatoes, peeled and cubed; 7 tablespoons butter; 1/3 cup heavy whipping cream; 1/2 cup plus 3 tablespoons grated gluten-free Parmesan cheese; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground pepper; Pinch ground nutmeg; 3 egg yolks

23 Ratings

23 Reviews

0 Questions

Prep 45 min
Total 1 hr 50 min
Servings 16

These pretty potatoes are a cinch to make – and delicious, too, thanks to Parmesan cheese and butter.

By Tablespoon Kitchens

Updated August 20, 2019

Ingredients

3 lb Yukon Gold potatoes, peeled and cubed
7 tablespoons butter
1/3 cup heavy whipping cream
1/2 cup plus 3 tablespoons grated gluten-free Parmesan cheese
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Pinch ground nutmeg
3 egg yolks

Steps

1

Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper; spray with cooking spray.
2

In 4-quart saucepan, place peeled and cubed potatoes. Add enough cool water to cover potatoes by 2 inches. Add pinch of salt. Heat to boiling; reduce heat, and simmer about 15 minutes or until potatoes are soft. Drain. Let stand 5 minutes.
3

Into large bowl, pass potatoes through ricer, or mash very well until smooth. Stir in 4 tablespoons of the butter until melted. Stir in whipping cream, 1/2 cup of the Parmesan cheese, 1 1/2 teaspoons salt, the pepper and nutmeg until combined. Stir in egg yolks, one at a time, until combined. Transfer potato mixture to large decorating bag fitted with large star tip.
4

Pipe potatoes on cookie sheets in mounds, 3 inches wide and 2 inches tall, spaced 2 inches apart. Freeze uncovered about 15 minutes or until firm.
5

Meanwhile, in small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on High 30 seconds or until melted. Stir in remaining 3 tablespoons Parmesan cheese. Gently brush mixture over potato mounds.
6

Bake 20 to 25 minutes, rotating pans halfway through, until tops are golden. Let stand about 3 minutes before transferring to serving plate.

Always read labels to make sure each recipe ingredient is gluten free and vegetarian. Products and ingredient sources can change.
It’s best to grate the Parmesan cheese from a block for this recipe, instead of using pregrated cheese, for optimum flavor and freshness.
Potato mounds can be covered and refrigerated up to 1 day in advance of baking. Let stand 15 minutes at room temperature before brushing with butter-cheese mixture and baking.