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Duchess Potatoes

These potatoes go great with a steak when you feel like serving something different.


2 1/2 lbs Yukon gold potatoes, peeled and diced into 1 1/2-inch portions

Salt and freshly ground black pepper

6 Tbsp butter, divided

4 cloves garlic, finely minced (to get thru the pastry bag tip)

3-4 Tbsp half and half

1/2 cup finely shredded parmesan cheese

4 large egg yolks

Finely grated parmesan, for serving


Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Simmer potatoes in water until very tender, drain well.

Meanwhile saute garlic in butter in a small skillet.

Remove from heat, stir in half and half then pour mixture into a bowl.

Mash potatoes well in a large bowl

Stir in parmesan cheese and warm butter/garlic mixture and season with salt and pepper to taste.

Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. Transfer mixture to a large piping fitted with a large star tip that’s about 3/4 inch wide at tip. Pipe into 12 mounds.

Bake in preheated oven until golden brown, about 16 – 19 minutes.


Great with steak!


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