Duchess Potatoes Golden Mash (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900 g Russet or Yukon gold potatoes, peeled and chopped
02 -
60 ml unsalted butter, divided
03 -
60 ml heavy cream, warmed
04 -
30 g grated Parmesan cheese
05 -
1 teaspoon fine salt
06 -
0.5 teaspoon freshly ground black pepper
07 -
3 large egg yolks
→ For Garnish
08 -
Fresh chopped chives or parsley
09 -
1 tablespoon sea salt
# Instructions:
01 -
Peel and chop the potatoes. Place in a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook for 15–20 minutes until potatoes are fork-tender.
02 -
Preheat the oven to 220°C. Line a baking sheet with parchment paper.
03 -
While potatoes cook, melt the butter and separately warm the heavy cream, setting aside for later use.
04 -
Drain potatoes thoroughly and return to the pot over low heat to evaporate excess moisture. Mash until smooth and lump-free using a ricer or masher.
05 -
Stir in two tablespoons of melted butter, the warmed cream, grated Parmesan, salt, and pepper. Incorporate the egg yolks until mixture is uniform.
06 -
Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe into small mounds or rosettes onto the prepared baking sheet, spacing them approximately 2.5 cm apart.
07 -
Brush the potato mounds with the remaining melted butter. Bake for 15–20 minutes, or until edges are golden brown and slightly crisp.
08 -
Remove from the oven. Garnish with fresh chopped chives or parsley and sprinkle sea salt over the top. Serve immediately.
# Notes:
01 -
Ensure potatoes are thoroughly drained and dried to achieve the desired crispness. Using a piping bag with a star tip creates an elegant presentation.