Garlic Parmesan Duchess Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
1.1 kg Yukon gold potatoes, peeled and chopped into big 4 cm chunks
→ Dairy and Eggs
02 -
50 g parmesan cheese, shredded really fine
03 -
4 big egg yolks
04 -
45–60 ml half and half
05 -
85 g unsalted butter, split up
→ Seasoning
06 -
Freshly cracked black pepper
07 -
Salt
→ Aromatics
08 -
4 garlic cloves, chopped up really small
→ Toppings (optional)
09 -
Fresh parsley, minced, as a topping
10 -
Extra finely grated parmesan for sprinkling
# Instructions:
01 -
Top with some fresh parsley and a shower of more parmesan if you want. Dig in while they're hot.
02 -
Carefully brush each mound with the last 30 g of melted butter. Pop them in the oven for 16–19 minutes, till they get a nice golden edge.
03 -
Scoop the mixture into a large piping bag with a big star tip (2 cm). Squeeze out 12 little domes onto the baking sheet you prepped. Leave some space between them and try for about 6 cm wide and tall each. If you don't have a piping bag, just use a spoon to shape them.
04 -
Let your potato mix chill out for a bit to cool down. Add the egg yolks, one at a time, and stir until everything's smooth and silky. If things feel too stiff, splash in a little extra half and half (up to 15 ml) till it's right.
05 -
Dump in the shredded parmesan and warm garlic butter mix. Season with salt and pepper and stir everything together using a good wooden spoon.
06 -
Put the drained potatoes in a big bowl. Mash them up real good till they're smooth, or use a ricer for an extra fine texture.
07 -
Take the saucepan off the heat, pour in 45 ml half and half, and transfer to a little bowl so the garlic doesn't keep cooking.
08 -
Grab 55 g of your butter and chop it up. Melt it in a small saucepan over medium heat, toss in the garlic, and cook till it's soft and just a touch golden—about 1 or 2 minutes.
09 -
Put the potato chunks in a big pot. Cover with cool water (3–5 cm above potatoes), toss in 15 g salt, and bring to a bubble over medium-high. Drop the heat to low, pop on a lid, and simmer until they're fall-apart soft—about 15 to 20 minutes. Drain them really well.
10 -
Fire up your oven to 220°C. Grab a baking sheet and line it with some parchment so nothing sticks.
# Notes:
01 -
Drain potatoes all the way to keep them airy and light.
02 -
Warm up your ingredients so you don't end up with gummy mash.
03 -
If you want the smoothest duchess, use a potato ricer.