Garlic and Parmesan Duchess Potatoes
How do you make mashed potato look pretty? You turn it into a Duchess Potato! Crispy on the outside and light and fluffy inside they are the perfect side dish for a special occasion.
How long will it take?
Takes 1 hour
What’s the serving size?
Makes 12
What do I need?
- 1.5 kg potatoes – choose a waxy variety like Bintje, Dutch Cream, Up-to-Date or King Edward
- 1 tbsp salt
- 6 tbsp butter, divided
- 3 cloves garlic, minced
- 2 tbsp milk
- 2 tbsp cream
- ½ cup finely grated parmesan
- 4 egg yolks
- Flat leaf parsley, finely chopped, to garnish
How do I make it?
- Preheat oven to 210C.
- Line a baking tray with baking paper.
- Peel and cut potatoes into 2 ½ centimetre cubes. Add potatoes to a large saucepan and cover with cold water. Add salt and bring potatoes to the boil over medium-high heat, then reduce temperature to medium-low. Cover with a lid and leave to simmer until potatoes are cooked through. Drain potatoes and put them into a large bowl. Mash until smooth.
- Add 4 tbsp butter to a small saucepan and melt over medium heat. Add garlic and cook until the garlic is softened and golden. Remove from heat and add milk and cream, stirring to combine.
- Pour butter mixture over potatoes and add parmesan. Stir to incorporate and season to taste. Set aside to cool for a few minutes.
- Add egg yolks to potatoes, one at a time, stirring well between each addition.
- Transfer potatoes to a piping bag fitted with a large star tip. Pipe out 12 mounds onto baking tray, then brush each with remaining 2 tbsp melted butter.
- Cook for 15 – 20 minutes or until golden brown.
- Serve sprinkled with parsley.
