Dairy Farmers of Ontario shared this recipe for Cheesy Garlic Duchess Potatoes. Crispy on the outside and creamy on the inside, these elegant potatoes are enriched with aged cheddar and garlic butter for an irresistible side dish. They’re perfect for holiday dinners or whenever you want to elevate a comforting classic.
Cheesy Garlic Duchess Potatoes
Serves: 6
Ingredients:
- 4 cups Yukon gold or white potatoes, peeled and diced
- 2 tbsp salt
- 6 tbsp local butter, divided
- 4 cloves garlic, finely minced
- 4 tbsp local half and half cream
- 4 large egg yolks
- 1 cup local aged cheddar cheese, grated
- Fresh parsley to garnish
- Salt and freshly ground black pepper
Directions:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Place peeled, diced potatoes in a large pot of cold water. Add 2 tbsp salt to the water and bring to a boil. Cook until the potatoes are fork-tender, then drain well. Return potatoes to the same pot for 1–2 minutes to steam off excess moisture.
- Meanwhile, in a small saucepan over medium-low heat, melt 4 tbsp butter. Add garlic and cook until fragrant, about 30–60 seconds. Stir in cream and a little black pepper. Remove from heat.
- Mash or rice the potatoes until very smooth. Stir in the garlic butter mixture, then let cool slightly. Mix in cheese and egg yolks until smooth and creamy. Taste and season with salt and pepper as needed.
- Transfer mixture to a piping bag fitted with a large star tip. Pipe about ¼ cup portions onto the prepared baking sheet.
- Bake for 25–30 minutes, or until golden on the edges and lightly crisp. Melt the remaining 2 tablespoons butter, brush over the potatoes, garnish with parsley, and serve.
