Description
Indulge in the creamy delight of cheesy duchess potatoes—elegantly piped, baked to golden perfection, and perfect for any gathering.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 cup shredded cheese (Cheddar, Gruyère, or Parmesan)
- 3 egg yolks
- Salt and pepper to taste
Instructions
- 1. Boil the Potatoes: Place the peeled and chopped Yukon Gold potatoes in a large pot filled with salted water. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.
- 2. Mash the Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Add unsalted butter and heavy cream while still hot. Mash until smooth and creamy.
- 3. Incorporate Cheese and Seasoning: Stir in shredded cheese, egg yolks, salt, and pepper until well combined.
- 4. Pipe onto Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag fitted with a star tip, pipe generous mounds of the potato mixture onto the prepared sheet.
- 5. Bake Until Golden: Bake in the preheated oven for about 20-25 minutes or until the tops are golden brown.
- 6. Serve Warm: Allow to cool slightly before serving as a delightful side dish or snack.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 130mg
Keywords: - Experiment with different cheeses for unique flavors. - Mix in fresh herbs like rosemary or thyme for added depth. - Store leftovers in an airtight container in the fridge for up to three days, reheating at 350°F until warmed through.