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

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Prep 45 min
Total 1 hr 50 min
Servings 16

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

by: Tablespoon Kitchens

Updated Aug 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.

Expert Tips

tip 1
Always read labels to make sure each recipe ingredient is gluten free and vegetarian. Products and ingredient sources can change.
tip 2
It’s best to grate the Parmesan cheese from a block for this recipe, instead of using pregrated cheese, for optimum flavor and freshness.
tip 3
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.

Nutrition Information

160 Calories, 9g Total Fat, 4g Protein, 15g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 160

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 5g; 27%

Trans Fat: 0g

Cholesterol: 60mg; 19%

Sodium: 230mg; 10%

Potassium: 290mg; 8%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 1g; 4%

Sugars: 1g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 8%; 8%

Calcium: 8%; 8%

Iron: 2%; 2%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.