Serves 1
Directions
- 1Peel the potatoes.
- 2Chop the peeled potatoes into cubes.
- 3Soak the chopped potatoes in water for at least 1 hour.
- 4Mince the garlic.
- 5Chop the chives.
- 6Chop the parsley.
- 7Chop the rosemary.
- 8Melt 3 tablespoons of salted butter in a small pan over medium heat.
- 9Add the minced garlic to the melted butter and sauté until lightly browned.
- 10Add the chopped rosemary to the garlic butter and cook for 3 minutes, stirring continuously.
- 11Drain the soaked potatoes.
- 12Add the drained potatoes to a large pot.
- 13Pour water into the pot to cover the potatoes.
- 14Add salt to the water and bring to a boil.
- 15Cook the potatoes in heavily salted water until tender.
- 16Mash the cooked potatoes using a potato ricer into a large bowl.
- 17Add the sautéed garlic and rosemary butter mixture to the mashed potatoes.
- 18Add 2 egg yolks to the potato mixture.
- 19Add salt to taste.
- 20Add black pepper to taste.
- 21Grate 50 grams of parmesan cheese into the bowl.
- 22Add the chopped parsley and chives to the mixture.
- 23Mix all ingredients thoroughly until well combined and smooth.
- 24Transfer the potato mixture into a piping bag fitted with a star tip.
- 25Pipe the potato mixture onto a non-stick baking tray or parchment paper, forming decorative swirls.
- 26Bake for 10 minutes at 390°F (with fan) or 425°F (no fan).
- 27Remove the potatoes from the oven.
- 28Brush the baked potatoes with melted butter.
- 29Return to the oven and cook for 6 more minutes until golden brown.
- 30Serve the garlic and herb Duchess potatoes.
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
Paring knifeCutting boardLarge bowlSaucepanPotato ricerSmall panPiping bagBaking trayPastry brush
Tips
- Garnish with chopped parsley and flaky salt for serving.
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