Description
Golden Duchess Potatoes with Parmesan and Chives are a refined twist on classic mashed potatoes—crispy on the outside, creamy on the inside, and piped into elegant rosettes. Finished with Parmesan and fresh chives, they’re perfect for holidays or special dinners.
Ingredients
2 lbs Russet or Yukon Gold potatoes, peeled and chopped
1/4 cup unsalted butter, divided
1/4 cup heavy cream
1/4 cup grated Parmesan cheese (optional)
3 large egg yolks
1 tsp salt, or to taste
1/2 tsp black pepper
Fresh chopped chives or parsley, for garnish
Sea salt, for finishing
Instructions
- Add peeled, chopped potatoes to a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain thoroughly.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Return drained potatoes to the warm pot over low heat for 1–2 minutes to remove excess moisture. Mash until completely smooth.
- Heat cream and half the butter gently until warm. Stir into mashed potatoes along with Parmesan (if using), salt, and pepper. Mix until combined.
- Let mixture cool slightly, then stir in egg yolks until smooth and velvety.
- Transfer mixture to a piping bag fitted with a large star tip. Pipe rosettes or mounds onto prepared baking sheet, spacing about 1 inch apart.
- Brush tops with remaining melted butter and bake for 15–20 minutes, until edges are golden and crisp.
- Sprinkle with sea salt and garnish with chopped chives or parsley before serving.
Notes
Swap Parmesan with Gruyère or sharp cheddar for a flavor twist.
Add roasted garlic or garlic powder for a garlicky variation.
Use plant-based butter and cream for a dairy-free version.
Add a pinch of nutmeg for a traditional French touch.
Make mini versions as appetizers for parties.
Store leftovers in an airtight container for up to 3 days; reheat in a 375°F oven for 10–12 minutes.
Freeze unbaked rosettes and bake from frozen, adding a few extra minutes to cooking time.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion (1/4 to 1/6 of recipe)
- Calories: 265
- Sugar: 1g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg
