Garlic Parmesan Duchess Potatoes Recipe
Prep Time:
18 minutes
Cook Time:
45 minutes
Servings:
9 Servings
Ingredients
  • ½ cup unsalted butter, divided
  • 4 garlic cloves, minced
  • 4 ⅛ teaspoons kosher salt, divided
  • 3 pounds russet potatoes
  • 2 large eggs
  • ⅓ cup heavy cream or half-and-half
  • ½ cup grated Parmesan cheese, divided
Directions
  1. In a small saucepan, stir to combine 1 tablespoon butter, garlic, and ⅛ teaspoon salt over low heat.
  2. Continue to cook, stirring often, until the garlic is golden brown. Set it aside.
  3. Fill a pot with 2 quarts of cold water. Stir in 1 tablespoon salt.
  4. Add the potatoes and bring to a boil.
  5. Lower the heat, and continue to cook until the potatoes are fork-tender.
  6. Drain and heat the potatoes in the pot for an additional minute to reduce excess moisture.
  7. Add 5 tablespoons of butter and use a potato masher or ricer to mash the potatoes until they’re smooth.
  8. Whisk to combine the eggs and cream, and fold them into the potato mixture along with ⅓ cup Parmesan cheese, the garlic, and the remaining 1 teaspoon salt.
  9. Preheat the oven to 375 F.
  10. Line a baking sheet with parchment paper.
  11. Transfer the potato mixture to a piping bag fitted with an open star tip.
  12. Pipe rosettes of potato onto the lined baking sheet, spacing them at least ½ inch apart.
  13. Melt the remaining 1 tablespoon of butter and drizzle it over the rosettes.
  14. Bake for 25-30 minutes or until the potatoes are golden brown and heated through.
  15. Sprinkle with the remaining Parmesan cheese.
  16. Garnish with parsley if desired and serve hot.