Garlic Duchess Potatoes

Garlic Duchess Potatoes


Prep Time:  20 minutes
Cook Time:  40 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  6

[Total: 1   Average: 5/5]

Adding egg yolks takes the creamy richness of mashed potatoes to a whole new level. You’ll wonder why you never did this before.

  • 2 1/2 Pounds Yukon Gold Potatoes (Peeled & Diced)
  • 6 Tablespoons Unsalted Butter
  • 2 Tablespoons Melted Butter
  • 5 Garlic Cloves (Finely Minced)
  • 3 Tablespoons Half & Half
  • 1/2 Cup Finely Shredded Parmesan Cheese
  • 4 Large Egg Yolks
  • 2 Teaspoons Kosher Salt (Divided)
  • 1/2 Teaspoon Freshly Ground Pepper
  • Minced Fresh Parsley For Garnish (Optional)
  1. Preheat oven to 425 degrees.
  2. Line baking sheet with parchment paper. Set aside.
  3. Place diced potatoes into large-size pot. Cover with cold water and add 1 tablespoon kosher salt. Bring to a boil over a medium-high heat. Reduce heat to medium-low and cover pot with lid. Cook 15 to 20 minutes until potatoes are very tender.
  4. Drain potatoes and transfer to large-size bowl. Mash well.
  5. In small-size pan add 6 tablespoons unsalted butter. Melt over a medium heat. Add garlic and sauté for 2 minutes until garlic is lightly golden and softened.
  6. Remove from heat and stir in half & half. Pour into bowl of mashed potatoes. Stir in Parmesan cheese and season with remaining kosher salt and pepper. Let mixture cool for a few minutes and then quickly stir in egg yolks one at a time.
  7. Transfer mixture to large-size piping bag. Pipe into 12 mounds onto prepared baking sheet, spaced evenly apart. Gently brush with 2 tablespoons melted butter.
  8. Place in oven 15 to 19 minutes until golden brown.
  9. Remove from oven and serve immediately. Garnish with fresh parsley if desired.
  10. Serves 6
  11. Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 60 Minutes
  12. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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