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Overhead view of a bowl of the mashed potato mixture with egg yolks being stirred in.

Garlic Parmesan Duchess Potatoes

  • Author: Emma Taylor
  • Total Time: 90 minutes
  • Yield: 10-12 mounds 1x

Description

Fluffy mashed potatoes with roasted garlic and Parmesan, piped into elegant swirls and baked until golden.

Ingredients

Scale
  • 3 lbs (1.35 kg) starchy potatoes, like Russet or Yukon Gold
  • 1 large head of garlic
  • 1 tsp olive oil
  • 5 tbsp (70g) unsalted butter, divided
  • 2 tbsp (30 ml) heavy cream, room temperature
  • 3/4 cup (60g) freshly grated Parmesan cheese, plus more for serving
  • 4 large egg yolks, room temperature
  • 1/2 tsp salt, plus more for boiling water
  • 1/4 tsp black pepper
  • 1 tbsp finely chopped fresh parsley, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top quarter-inch off the head of garlic to expose the cloves. Place it on a small piece of aluminum foil, drizzle with olive oil, and wrap it tightly. Roast for 40-50 minutes, until the cloves are very soft and golden. Let it cool slightly, then squeeze the soft garlic paste out of the skins into a small bowl. Mash with a fork and set aside.
  2. While the garlic roasts, peel the potatoes and cut them into 1-inch cubes. Place them in a large pot with cold, salted water, ensuring the water covers them by at least an inch. Bring to a boil over high heat, then reduce heat to a simmer and cook for 15-20 minutes, or until fork-tender.
  3. Drain the potatoes well in a colander. Let them sit for 5 minutes to allow excess steam and moisture to escape, shaking the colander once or twice. This step helps make the potatoes fluffy.
  4. Return the dry potatoes to the pot or a large bowl. Add 3 tablespoons of room-temperature butter and the heavy cream. Mash until smooth using a potato masher or ricer.
  5. Stir in the roasted garlic paste, grated Parmesan, 1/2 teaspoon of salt, and pepper. Mix until just combined. Taste and add more salt and pepper if needed. Let the mixture cool for 5-10 minutes so it’s not steaming hot.
  6. Add the egg yolks one at a time, mixing well after each addition until fully incorporated. The mixture should be thick and glossy.
  7. Transfer the potato mixture to a large piping bag fitted with a large star tip (like a Wilton 1M). Pipe 2-inch wide swirls onto a large baking sheet lined with parchment paper. You should get 10-12 mounds.
  8. Melt the remaining 2 tablespoons of butter and gently brush or drizzle it over the tops of the potato mounds.
  9. Bake for 15-20 minutes, or until the edges are golden brown and crisp. For food safety, the internal temperature should reach at least 160°F (71°C). Garnish with fresh parsley and extra Parmesan before serving.

Notes

  • For food safety, dishes containing eggs should be cooked to an internal temperature of 160°F (71°C).
  • If you don’t have a piping bag, you can spoon mounds of the potato mixture onto the baking sheet and create texture on the surface with the back of a fork.
  • The potatoes can be piped onto the baking sheet, covered, and refrigerated for up to 24 hours before baking. Just add a few minutes to the baking time.
  • Letting the potatoes steam dry after boiling is crucial. Too much water will make the mixture loose and difficult to pipe.
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French-inspired

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Find it online: https://wowcooks.com/garlic-parmesan-duchess-potatoes/