Garlic & Herb Duchess Potatoes
Serves 1
Directions
- 1Peel the potatoes.
- 2Chop the peeled potatoes into cubes.
- 3Place the chopped potatoes in a bowl of water to soak for at least 1 hour.
- 4Smash the garlic cloves with a knife to remove the skin.
- 5Mince the garlic.
- 6Finely chop the chives.
- 7Finely chop the parsley.
- 8Remove rosemary leaves from the stem and chop them finely.
- 9Melt butter in a pan over heat.
- 10Add minced garlic to the melted butter and sauté until lightly browned.
- 11Add chopped rosemary to the pan and cook over medium heat while stirring for 3 minutes.
- 12Drain the soaked potatoes.
- 13Add the drained potatoes to a pot.
- 14Pour water into the pot to cover the potatoes.
- 15Add salt to the pot.
- 16Bring the water to a boil and cook until the potatoes are tender.
- 17Pass the cooked potatoes through a food ricer into a large bowl.
- 18Add the sautéed garlic and rosemary mixture to the riced potatoes.
- 19Add egg yolks to the potato mixture.
- 20Season with salt.
- 21Season with pepper.
- 22Grate parmesan cheese into the bowl.
- 23Add chopped parsley.
- 24Add chopped chives.
- 25Mix all ingredients thoroughly until well combined.
- 26Transfer the potato mixture into a piping bag fitted with a star tip.
- 27Pipe the potato mixture onto a non-stick baking sheet in decorative rosettes.
- 28Bake for 10 minutes at 390°F with fan, or 425°F without fan.
- 29Remove the baked potatoes from the oven.
- 30Brush the piped potatoes with melted butter.
- 31Return to the oven and cook for 6 more minutes until golden brown.
Ingredients
- 4 medium russet potatoes
- 2 egg yolks
- 50 g grated parmesan
- 3 Tbsp salted butter
- 4 cloves garlic
- 1 Tbsp chopped rosemary
- 3 Tbsp chopped parsley
- 2 Tbsp chopped chives
- 0.25 tsp nutmeg
- 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!
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