Irresistibly Creamy Garlic Parmesan Duchess Potatoes Recipe

These Garlic Parmesan Duchess Potatoes are a delightful twist on a classic, featuring creamy textures and savory flavors that elevate any meal.

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Course: Comfort Food

Cuisine: French

Keyword: Comfort Food, elegant side dish, Garlic Parmesan Duchess Potatoes, Holiday Recipes, make-ahead potatoes

Prep Time: 20

Cook Time: 1 10

Cooling Time: 5

Total Time: 1 35

Servings: servings

Calories: 250kcal

1.3 kg Baking Potatoes Russets or Yukon Golds work best.
75 g Butter Can substitute with vegan butter for a dairy-free option.
2 tbsp Double/Heavy Cream Substitute with milk for a lighter version.
60 g Parmesan Plus more for serving; use nutritional yeast for a vegan alternative.
4 large Egg Yolks Omitting may alter texture.
Fresh Parsley Can substitute with chives or other herbs.

Roast Garlic: Slice the tip off the garlic bulb, drizzle with olive oil, wrap it in foil, and roast at 180°C (356°F) for 50-60 minutes, or until soft and fragrant.
Prepare Potatoes: Peel and dice the baking potatoes into large pieces. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and let them steam dry for 5 minutes to remove excess moisture.
Mash Mixture: In a large bowl, combine the steamed potatoes with butter, heavy cream, the roasted garlic, and Parmesan while mashing until the mixture is smooth and creamy.
Add Egg Yolks: Allow the potato mixture to cool slightly, then incorporate the egg yolks, mixing until fully blended for the perfect structure.
Pipe Potatoes: Transfer the mixture into a piping bag fitted with a large star tip. Pipe out the mixture into elegant dome shapes on a baking tray lined with parchment paper.
Bake: Brush the tops with melted butter and bake at 200°C (400°F) for 15-20 minutes until they turn golden brown and crispy.
Serve: Once baked, garnish with fresh parsley and sprinkle additional Parmesan on top before serving to enhance their beauty.

Optional: Serve with a drizzle of cream or a sprinkle of fresh herbs for an extra touch.