GARLIC PARMESAN DUCHESS POTATOES
Make these just to say 'would you like Duchess Potatoes?' to your guests! Incredible flavor, luxurious looks, and velvety-crisp texture abound in this surprisingly easy recipe, which is essentially mashed potatoes piped into shape and baked to golden brown perfection. We love them for Holiday or special occasions - they look impressive on the table and everyone wants them. They also make fantastic appetizers - serve as is OR add a small dollop of crème frâiche and top with caviar. If you want someone to fall in love with you, this could be your Magique trick to make it happen 🙂
- Cake piping bag & 3/4" star tip
- 2 1/2 lbs Yukon gold potatoes, peeled and diced into 1 1/2" portions
- Sel Magique Salt & Pepper Blend
- 6 tbs unsalted butter, divided
- 4 tbs half & half
- 4 cloves garlic, finely minced
- 1/2 cup freshly shredded parmesan cheese
- 4 large egg yolks
- finely grated parmesan cheese, for serving
- chopped chives, for serving
- Preheat oven to 425 degrees f. Line a baking sheet with parchment paper.
- Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 tbs of plain salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Drain potatoes well.
- Meanwhile, dice 4 Tbsp of the butter into 1 tbs pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes.
- Remove from heat, stir in 3 tbs of half and half, then pour mixture into a small bowl (so the garlic doesn't burn) and set aside.
- Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer).
- Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with Magique salt and pepper to taste - go easy, a little Magique goes a long way.
- Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add a little (1 tbs) half and half if needed.
- Piping the mixture: Transfer mixture to a large piping bag fitted with a large star tip that's about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Gently brush with remaining 2 tbs butter, melted. If you're making them as appetizers, you'll want to make them about 1 1/2" in diameter and height.
- Bake in preheated oven until golden brown, about 16 - 19 minutes or until done, golden brown. Serve immediately on a platter, garnished with chives and parmesan. If making these as appetizers, let them cool slightly and add a small dollop of crème frâiche and top with caviar. Enjoy!