These are my new favorite way to have mashed potatoes, and why not? These really kick up everyday mashed potatoes.
I am calling these duchess “style” potatoes because the way they are really made in a restaurant is piped out onto a baking sheet and then served. Since that is not the reality in most households, I am making them in a casserole dish, using the ingredients that would normally be added in the traditional Duchess potato recipe.
Yukon Gold are the best potatoes for mashing, but if you’re like me, the ones that I have on hand are always Russets. The trick with Russets is not to whip too hard or too long or they get all gluttony on you. I like this Duchess style mashed potato recipe for the following reasons:
The Advantage to These Potatoes
They taste so much better than simple mashed potatoes, there is something more appealing about how the flavors come together when baked.
The dairy products and egg add an extra creaminess to the entire experience
The crispy peaks on the top add an extra bit of texture when you take a bite.
They can be made in advance as much as a whole day ahead. On a holiday or a dinner party day that is really a time-saver.
They travel well- Sitting in your casserole dish they do not spill, leak, or smash. If you have one of those zip-up thermal casserole cozies then they will even stay warm until you arrive at your destination.
This recipe is quite versatile, meaning you can add or omit flavors to please your family or guests
Expanding this recipe to meet the needs of a larger gathering is simple
I made this one for my small family and it makes a small casserole 6×6, If you were serving this for a Thanksgiving crowd you will want to double or triple the ingredients and the pan size.
6 Medium Potatoes (preferably Yukon Gold but if all you have is Russet by all means used them)
¼ Cup of Cream Cheese
¼ Cup of Sour Cream
¼ Cup of Parmigiano Reggiano (plus a bit more for sprinkling on top)
2 Egg Yolks
A Splash of Cream
1 Garlic Clove (minced fine)
½ Stick of Butter
1 Tablespoon of Chopped Chives (a bit more for the top)
Salt and Pepper to Taste
Paprika for the Top
Peel the potatoes and cut them into eighths
Drop them into cold water as you work
Cook for 30 minutes or until the potatoes are soft when poked with a fork
Drain the water and once the steam has evaporated, put the potatoes back in the pan
Add in the butter and all the ingredients adding the egg yolk last
Mash with a hand masher and fork taking out as much of the lumps as possible
Transfer the mixture to your casserole dish
Take your fork and touch the potatoes and lift up to form peaks these will brown the best in the oven
Top with the chives, salt, pepper, and cheese
Cook for 35 minutes until potatoes are browned ( If you are making a larger amount or if you are taking from the refrigerator to the oven make sure to add in extra time)