Garlic Parmesan Duchess Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - 1.1 kg Yukon gold potatoes, peeled and diced into 4 cm pieces

→ Dairy and Eggs

02 - 85 g unsalted butter, divided
03 - 45–60 ml half and half
04 - 50 g finely shredded parmesan cheese
05 - 4 large egg yolks

→ Seasoning

06 - Salt
07 - Freshly ground black pepper

→ Aromatics

08 - 4 cloves garlic, finely minced

→ For Serving (optional)

09 - Minced fresh parsley, to garnish
10 - Finely grated parmesan, to serve

# Instructions:

01 - Preheat the oven to 220°C. Line a baking sheet with parchment paper.
02 - Place diced potatoes in a large pot, cover with cold water by 3–5 cm, and season with 15 g salt. Bring to a boil over medium-high heat, reduce to medium-low, cover, and simmer until very tender, 15–20 minutes. Drain thoroughly.
03 - Meanwhile, dice 55 g butter. In a small saucepan, melt the diced butter over medium heat. Add minced garlic and sauté until lightly golden and softened, 1–2 minutes.
04 - Remove the saucepan from heat, stir in 45 ml half and half, and transfer to a small bowl to prevent overcooking the garlic.
05 - Transfer drained potatoes to a large mixing bowl. Mash thoroughly until smooth, or press through a potato ricer for a finer texture.
06 - Add shredded parmesan and the warm garlic butter mixture to potatoes. Season with salt and freshly ground black pepper. Combine with a wooden spoon until even.
07 - Allow the potato mixture to cool briefly. Stir in the egg yolks one at a time until fully incorporated. If the mixture is too thick, add up to 15 ml more half and half for desired consistency.
08 - Transfer the mixture to a large piping bag fitted with a 2 cm star tip. Pipe 12 mounds onto the prepared baking sheet, spacing evenly and shaping each to approximately 6 cm wide and tall. Alternatively, spoon into domes if piping is unavailable.
09 - Gently brush the piped mounds with the remaining 30 g melted butter. Bake for 16–19 minutes, or until golden brown at the edges.
10 - Serve immediately, garnishing with fresh parsley and additional grated parmesan if desired.

# Notes:

01 - Ensure potatoes are thoroughly drained to achieve a light, fluffy consistency.
02 - For best results, use warm ingredients to prevent the potatoes from becoming gummy.
03 - A potato ricer yields the smoothest duchess texture.

Back