Elevate your mash game with these fancy duchess potatoes. They are full of garlic and butter, and make the perfect individual serves of mashed potato to serve alongside your roast meats, steaks or casseroles.
Ingredients
- 600g potatoes, peeled and chopped
- 2 cloves garlic, peeled
- 1 tsp salt
- 40g butter
- 2 egg yolks
- 25g parmesan, grated
- 25g butter, extra, melted
Method
-
Step 1Preheat oven to 210C fan-forced. Line a baking tray with non-stick paper.
-
Step 2Place potatoes, whole garlic cloves and salt in a saucepan and top with water. Boil for 8-10 minutes until potatoes are knife tender. Drain and return to saucepan. Allow to steam dry for a few minutes. Mash potatoes and garlic, then pass the mash through a sieve, pressing firmly with a spoon or spatula to remove all of the lumps.
-
Step 3Add butter, egg yolks and parmesan to the potatoes and beat to combine. Season with extra salt if required, and a little white pepper. Beat until smooth. Place potatoes in a large piping bag with an open star nozzle attached. Pipe 10 large rosettes onto the paper - be sure to pipe tall rosettes as the potatoes will sink a little in the oven. Brush with melted butter, then bake for 20 minutes until golden and crispy.
Recipe Notes
You can skip the sieve step if you can’t be bothered, but the finished result is much silkier and smoother if you can remove all of the lumps.
You can prep the potatoes ahead of time, and pipe and bake them just prior to serving.
Recipe and photo by Greer Worsley.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register