“Roasted Garlic & Parmesan Duchess Potatoes combine the rich flavors of roasted garlic, creamy Yukon gold potatoes, and savory Parmesan cheese. This elegant dish is perfect for special occasions or as a delightful twist on classic mashed potatoes.
With a crispy exterior and a velvety interior, these Duchess Potatoes are sure to impress your guests and elevate any meal.”
Ingredients:
2 heads of garlic
Olive oil and salt to tastes
750g Yukon gold potatoes (4-5 medium sized potatoes or ~ 4 cups)
2/3 cup shredded parmesan cheese
4 tablespoons butter
2 tsp salt
1/2 tsp black pepper
2 egg yolks
2 tablespoons butter for brushing
Preheat oven to 400˚F.
Instructions:
Cut the top off of the garlic to expose the cloves. Drizzle with olive oil and season with salt, then wrap in aluminum foil and roast for 40 minutes.
While the garlic is in the oven, peel and halve or quarter your potatoes and add to a pot of cold salted water. Bring to a boil, then simmer for 15 minutes, until potatoes are fork tender but not mushy.
Drain potatoes in a colander, then break them up into smaller pieces to help release more steam. It’s important that they release as much moisture as possible.
In a pan over medium low heat, rice your potatoes and roasted garlic, stir to combine, then add cheese, butter, salt and pepper.
Taste and make any adjustments, then turn off the heat and add in your egg yolks.
The potatoes should form a smooth dough that comes together in a ball. It shouldn’t look super fluffy like regular mashed potatoes.
Place plastic wrap directly on top of the potatoes to prevent a skin from forming and let it cool until it’s not too hot to pipe.
Pipe into swirls onto a parchment-lined baking sheet, brush with a touch of melted butter (not too much), and bake for 20 minutes at 400F, until the edges and bottoms are golden brown.
Enjoy!
