When you need an elegant potato side dish, this is it. This dish is so pretty and incredibly easy to make. Just a little effort on the presentation side and you’ve got a stunning side dish for date night, guests and of course, the holidays. Did I mention my Cheesy Duchess Potatoes also taste great?
As you can tell from the photos, these little mounds of deliciousness are piped onto a baking sheet. You can buy disposable pastry bags that come with plastic tips right in most supermarkets. Or you can buy a pastry bag and tips set so you have it available for everything from these potatoes to icing and whipped cream.
I’ve have the same metal star shaped tip I got at amazon for years. I just buy small batches of replacement bags as needed. So, you decide.
While the potatoes would still taste good if you just put small mounds on the potatoes on the baking sheet, I think you’d miss the whole “Duchess” part of the recipe!!! LOL
One other major tip: This is a great make ahead dish. I do everything, pipe the potatoes on a baking sheet, cover with plastic wrap and keep in the fridge until I’m ready to bake them. Don’t brush them with butter until you are ready to bake. Also, give them about 2-3 extra minutes in the oven if coming right from the fridge. Talk about a fabulous make ahead dish for the holidays…this is it. Enjoy.
To get started, peel the potatoes and quarter each potato. Place the potatoes and 1 tablespoon of kosher salt in a large pot of cold water. Make sure the potatoes are covered. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a fork so they are easy to mash. This should take about 18 – 20 minutes. Drain the potatoes in a colander.
Place the empty pot back over medium heat and add 3 tablespoons of the unsalted butter. When the butter is melted, add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add 3 tablespoons of half and half, the remaining ½ tablespoon of kosher salt, and 1-teaspoon black pepper and bring to a simmer. Turn off the heat.
Add the cooked potatoes and mash with a potato masher until smooth. Shred you cheese finely so it melts into the potatoes.
Add the Gruyère and stir until melted. Add 4 large egg yolks and stir until they are fully incorporated into the potatoes.
You want the potatoes light and fluffy and very smooth. You are now ready to transfer the potatoes to a piping bag.
Transfer the potatoes into a large piping bag fitted with a star tip or a large zip-top bag with the corner cut off. I use a tall glass to help hold the bag in place. I fold down the bag over the outside of the glass, fill it and then fold up the sides of the bag. Twist the open end closed and gently squeeze the potatoes towards the tip. You are now ready to pipe. Pipe the potatoes into 12 mounds on the prepared baking sheet, spacing them at least 1-inch apart. The piping bag may be hot so just use kitchen mitts to handle.
Bake until the potatoes are golden brown, 16 – 20 minutes. Sprinkle the chives over the potatoes and serve immediately.
Looking for other fun and unique ways to serve potatoes? Try some of my favorites:
Gremolata Stacked Sweet Potatoes
Crispy Parmesan Potatoes with Pomegranate Yogurt Dip
Roasted Crispy Garlic Potatoes
Nut and Seed Crusted Sweet Potato Rounds
Cheesy Duchess Potatoes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 Lbs. Yukon Gold potatoes
- 1 ½ Tbsp. Kosher salt
- ½ Cup Gruyere cheese finely grated
- 3 Cloves Garlic finely minced
- 6 Tbsp. Unsalted butter divided
- 3 Tbsp. Half-and-half
- 1 Tsp. Freshly ground black pepper
- 4 Large egg yolks
- 1 Tbsp. Finely chopped fresh chives
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper, tinfoil or a silpat.
- Peel the potatoes and quarter each potato. Place the potatoes and 1 tablespoon of kosher salt in a large pot of cold water. Make sure the potatoes are covered. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a fork so they are easy to mash. This should take about 18 – 20 minutes. Drain the potatoes in a colander. Place the empty pot back over medium heat and add 3 tablespoons of the unsalted butter. When the butter is melted, add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add 3 tablespoons of half and half, the remaining ½ tablespoon of kosher salt, and 1-teaspoon black pepper and bring to a simmer. Turn off the heat.
- Add the cooked potatoes and mash with a potato masher until smooth. Add the Gruyère and stir until melted. Add 4 large egg yolks and stir until they are fully incorporated into the potatoes.
- Transfer the potatoes into a large piping bag fitted with a star tip or a large zip-top bag with the corner cut off. Pipe the potatoes into 12 mounds on the prepared baking sheet, spacing them at least 1-inch apart. The piping bag may be hot so just use kitchen mitts to handle.
- Place the remaining 3 tablespoons unsalted butter in a small bowl and microwave until completely melted. Brush all of the butter over the tops of the potatoes.
- Bake until the potatoes are golden brown, 16 – 20 minutes. Sprinkle the chives over the potatoes and serve immediately.
