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Duchess Potatoes

Yields12 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Duchess Potatoes

 2.50 Pounds Yukon Gold Potatoes, Peeled and Cubed
In a Stock Pot, Soak Potatoes for 5 Minutes in Lukewarm Water
 1 tbsp Kosher Salt
Drain Potatoes and Fill Stock Pot with Water, Add Salt
Boil Potatoes Until Tender (15-20 Minutes with Yukon Gold)
 4 tbsp Butter
Melt Butter in Saucepan
 4 tsp Minced Garlic
Saute Garlic in Melted Butter (1-2 Minutes)
 2 tbsp Half & Half
Stir Half & Half Into Garlic Butter Mixture, Set Aside
Drain Potatoes When Tender
Rinse Potatoes in Lukewarm Water to Remove Excess Starch & Cool
Place Potatoes in Kitchen Aid Bowl or Mixing Bowl
  Slice Lemon
Squeeze Lemon Slice in Potatoes
Mash Potatoes on Low with Mixer
(This is Why I Love My Kitchen Aid - Because You May Leave The Kitchen Aid on While Adding Ingredients!)
Continue Mixing in the Following Ingredients in Order:
Garlic, Butter & Half/Half Mixture
 ½ tsp Nutmeg
 ½ tsp Thyme
 1 tsp Kosher Salt
 ½ tsp Pepper
 ¼ cup Sour Cream
 ½ cup Finely Shredded Parmesan Cheese
 2 Egg Yolks
 1 tbsp Potato Flakes, 1 tbsp at a Time, Until Potatoes are Thick Enough to Pipe (Optional)
Line Baking Sheets with Parchment Paper
Use Your Creativity to Pipe into Domes
Refrigerate for up to 24 Hours, Freeze or Bake
When Ready to Bake Thawed Duchess Potatoes Mix Egg Wash:
 1 Egg
 1 tsp Milk
Baste Egg Wash on Top of Piped Duchess Potatoes
Preheat Oven to 425 Degrees
Bake for 20 Minutes
Rotate Baking Tray in Oven & Bake an Additional 10 Minutes
 Parmesan Cheese (Optional Garnish Added After Baking)
 Parsley (Optional Garnish Added After Baking)

Nutrition Facts

Serving Size 3/4 Cup

Servings 12