Duchess potatoes are just another name for fancy mashed potatoes!
2.5 pounds Yukon Gold potatoes, peeled and cut into 1” pieces
3 T cold unsalted butter, plus more for greasing parchment
3 large egg yolks (1 is for brushing on top)
1/4 c heavy cream plus 2 t heavy cream for top of potatoes
Salt and fresh pepper
In a large pot, cover potatoes with cold, well salted water by 2 inches. Bring to a boil, reduce heat so that the water slowly simmers and cook until tender, about 15 minutes. Drain well. Let potatoes sit 5 minutes.
Return potatoes to pot. Add butter and mash until smooth. Season with salt and pepper.
Stir in two egg yolks, and 1/4 c heavy cream.
Line a baking sheet with parchment and butter lightly. Using a 1/2 c measure, drop 8 to 10 portions on parchment. Using the back of a spoon, create a small well in the center of each portion. Freeze until firm, about 15 minutes.
These may now be taken off of baking sheet and frozen in a large zip lock bag.
OR…preheat oven to 450. Whisk remaining egg yolk and 2 t cream. Brush on potatoes and bake until golden, about 15 minutes.
*Prep time includes boiling time.
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