Garlic & Herb Duchess Potatoes

Serves 1
instagram.com

Directions

  1. 1Peel the potatoes.
  2. 2Peel the potatoes.
  3. 3Peel the potatoes.
  4. 4Chop the peeled potatoes into cubes.
  5. 5Chop the peeled potatoes into cubes.
  6. 6Chop the peeled potatoes into cubes.
  7. 7Place the chopped potatoes in a bowl of water to soak for at least 1 hour.
  8. 8Place the chopped potatoes in a bowl of water to soak for at least 1 hour.
  9. 9Place the chopped potatoes in a bowl of water to soak for at least 1 hour.
  10. 10Smash the garlic cloves with a knife to remove the skin.
  11. 11Smash the garlic cloves with a knife to remove the skin.
  12. 12Smash the garlic cloves with a knife to remove the skin.
  13. 13Mince the garlic.
  14. 14Mince the garlic.
  15. 15Mince the garlic.
  16. 16Finely chop the chives.
  17. 17Finely chop the chives.
  18. 18Finely chop the chives.
  19. 19Finely chop the parsley.
  20. 20Finely chop the parsley.
  21. 21Finely chop the parsley.
  22. 22Remove rosemary leaves from the stem and chop them finely.
  23. 23Remove rosemary leaves from the stem and chop them finely.
  24. 24Remove rosemary leaves from the stem and chop them finely.
  25. 25Melt butter in a pan over heat.
  26. 26Melt butter in a pan over heat.
  27. 27Melt butter in a pan over heat.
  28. 28Add minced garlic to the melted butter and sauté until lightly browned.
  29. 29Add minced garlic to the melted butter and sauté until lightly browned.
  30. 30Add minced garlic to the melted butter and sauté until lightly browned.
  31. 31Add chopped rosemary to the pan and cook over medium heat while stirring for 3 minutes.
  32. 32Add chopped rosemary to the pan and cook over medium heat while stirring for 3 minutes.
  33. 33Add chopped rosemary to the pan and cook over medium heat while stirring for 3 minutes.
  34. 34Drain the soaked potatoes.
  35. 35Drain the soaked potatoes.
  36. 36Drain the soaked potatoes.
  37. 37Add the drained potatoes to a pot.
  38. 38Add the drained potatoes to a pot.
  39. 39Add the drained potatoes to a pot.
  40. 40Pour water into the pot to cover the potatoes.
  41. 41Pour water into the pot to cover the potatoes.
  42. 42Pour water into the pot to cover the potatoes.
  43. 43Add salt to the pot.
  44. 44Add salt to the pot.
  45. 45Add salt to the pot.
  46. 46Bring the water to a boil and cook until the potatoes are tender.
  47. 47Bring the water to a boil and cook until the potatoes are tender.
  48. 48Bring the water to a boil and cook until the potatoes are tender.
  49. 49Pass the cooked potatoes through a food ricer into a large bowl.
  50. 50Pass the cooked potatoes through a food ricer into a large bowl.
  51. 51Pass the cooked potatoes through a food ricer into a large bowl.
  52. 52Add the sautéed garlic and rosemary mixture to the riced potatoes.
  53. 53Add the sautéed garlic and rosemary mixture to the riced potatoes.
  54. 54Add the sautéed garlic and rosemary mixture to the riced potatoes.
  55. 55Add egg yolks to the potato mixture.
  56. 56Add egg yolks to the potato mixture.
  57. 57Add egg yolks to the potato mixture.
  58. 58Season with salt.
  59. 59Season with salt.
  60. 60Season with salt.
  61. 61Season with pepper.
  62. 62Season with pepper.
  63. 63Season with pepper.
  64. 64Grate parmesan cheese into the bowl.
  65. 65Grate parmesan cheese into the bowl.
  66. 66Grate parmesan cheese into the bowl.
  67. 67Add chopped parsley.
  68. 68Add chopped parsley.
  69. 69Add chopped parsley.
  70. 70Add chopped chives.
  71. 71Add chopped chives.
  72. 72Add chopped chives.
  73. 73Mix all ingredients thoroughly until well combined.
  74. 74Mix all ingredients thoroughly until well combined.
  75. 75Mix all ingredients thoroughly until well combined.
  76. 76Transfer the potato mixture into a piping bag fitted with a star tip.
  77. 77Transfer the potato mixture into a piping bag fitted with a star tip.
  78. 78Transfer the potato mixture into a piping bag fitted with a star tip.
  79. 79Pipe the potato mixture onto a non-stick baking sheet in decorative rosettes.
  80. 80Pipe the potato mixture onto a non-stick baking sheet in decorative rosettes.
  81. 81Pipe the potato mixture onto a non-stick baking sheet in decorative rosettes.
  82. 82Bake for 10 minutes at 390°F with fan, or 425°F without fan.
  83. 83Bake for 10 minutes at 390°F with fan, or 425°F without fan.
  84. 84Bake for 10 minutes at 390°F with fan, or 425°F without fan.
  85. 85Remove the baked potatoes from the oven.
  86. 86Remove the baked potatoes from the oven.
  87. 87Remove the baked potatoes from the oven.
  88. 88Brush the piped potatoes with melted butter.
  89. 89Brush the piped potatoes with melted butter.
  90. 90Brush the piped potatoes with melted butter.
  91. 91Return to the oven and cook for 6 more minutes until golden brown.
  92. 92Return to the oven and cook for 6 more minutes until golden brown.
  93. 93Return to the oven and cook for 6 more minutes until golden brown.

Ingredients

  • 4 medium russet potatoes
  • 4 medium russet potatoes
  • 4 medium russet potatoes
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 50 g grated parmesan
  • 50 g grated parmesan
  • 50 g grated parmesan
  • 3 Tbsp salted butter
  • 3 Tbsp salted butter
  • 3 Tbsp salted butter
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped rosemary
  • 1 Tbsp chopped rosemary
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped parsley
  • 2 Tbsp chopped chives
  • 2 Tbsp chopped chives
  • 2 Tbsp chopped chives
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • to taste salt
  • to taste salt
  • to taste salt

Equipment

potato peelerknifecutting boardbowlpanspatulapotpotato ricerpiping bagpiping tipbaking sheetpastry brush

Tips

  • Saute garlic in butter until very lightly browned.
  • Cook rosemary with garlic over medium heat while stirring for 3 minutes.
  • Cook potatoes in heavily salted water until tender.
  • Bake for 10 minutes at 390F with fan, or 425F without fan.
  • Brush with melted butter and cook for 6 more minutes after initial baking.
  • Garnish with chopped parsley and flaky salt.
  • Enjoy!