Parmesan Duchess Potatoes

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

lb Yukon Gold potatoes, peeled and cubed

tablespoons butter

1/3

cup heavy whipping cream

1/2

cup plus 3 tablespoons grated Parmesan cheese

1 1/2

teaspoons kosher salt

1/2

teaspoon freshly ground pepper

Pinch ground nutmeg

egg yolks

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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.

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.