Description
Chive & Cheddar Duchess Potatoes bring luxurious French technique to classic comfort. Creamy whipped potatoes piped with golden edges showcase herbs and sharp cheddar, offering an elegant side dish perfect for special gatherings.
Ingredients
Scale
Starch Base:
- 5 pounds (2.27 kilograms) Yukon Gold or Russet potatoes
Cheese and Dairy:
- 1 cup (240 milliliters) shredded sharp cheddar cheese
- 11 ounces (312 grams) Finlandia™ butter (either salted or unsalted, divided)
- ½ cup (120 milliliters) half & half (plus an additional tablespoon)
Seasoning and Garnish:
- 4 large egg yolks (separated into 2 portions)
- 2 tablespoons finely chopped chives
- Sea salt or kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare a large pot with water for boiling potatoes, ensuring sufficient liquid to cover cubed potatoes by 1 inch (2.5 centimeters).
- Thoroughly wash, peel, and chop potatoes into uniform 1-inch (2.5 centimeters) cubes for consistent cooking.
- Bring water to a rolling boil over high heat, then reduce temperature and simmer potatoes for 20-25 minutes until they can be easily pierced with a fork.
- Completely drain cooked potatoes and return them to the hot pot to eliminate excess moisture.
- Add butter, salt, black pepper, and half & half to the potatoes, ensuring all ingredients are at room temperature.
- Mash the potato mixture until completely smooth and creamy, using a potato masher or ricer for optimal texture.
- Fold in grated cheddar cheese and finely chopped chives, distributing ingredients evenly throughout the mixture.
- Incorporate egg yolks into the potato blend, stirring gently to maintain a light, airy consistency.
- Allow the potato mixture to cool for approximately 20 minutes, which helps with shaping and prevents burning.
- Line two large baking sheets with parchment paper, ensuring they fit comfortably in the freezer.
- Use a measuring cup to portion out half-cup (120 milliliters) mounds of potato mixture onto prepared sheets.
- Create a gentle indentation in the center of each potato mound using the back of a round tablespoon.
- Prepare an egg wash by whisking the remaining egg yolk with one tablespoon of half & half.
- Carefully brush the egg wash over each potato mound using a pastry brush for a golden, glossy finish.
- Freeze the potato mounds for 20-25 minutes to help them maintain their shape during baking.
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius) while the potatoes are chilling.
- Bake the potato rounds for 15-18 minutes until they achieve a rich, golden-brown color.
- If any mounds lose shape during baking, quickly reshape them using two spoons while still hot.
- Let the duchess potatoes rest for 10 minutes after removing from the oven to stabilize their structure.
- Garnish each potato round with a small pat of cold butter just before serving for an extra luxurious touch.
Notes
- Potato preparation starts with smart chopping techniques for even cooking and smoother texture.
- Mashing requires careful incorporation of dairy and seasonings to achieve silky, rich consistency.
- Egg yolks act as binding agents, providing structural integrity and luxurious golden color to the duchess potatoes.
- Freezing helps maintain intricate piped shapes before baking, ensuring professional-looking presentation.
- Brushing with egg wash creates beautiful golden-brown exterior with elegant sheen and enhanced flavor profile.
- Final butter pat adds extra richness and gourmet finishing touch to these elegant potato rounds.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Snacks
- Method: Boiling, Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 360 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg