Garlic Parmesan Duchess Potatoes with Roasted Garlic
By Nora Kim
Prep
20 min
Cook
60 min
Total
80 min
Servings
10
Level
Easy
These garlic parmesan duchess potatoes take 1 hour 20 minutes from start to finish‚ most of that time with the garlic covered in foil․ I serve these potatoes with dinner if I don't want to serve mashed potatoes but still want a side dish to serve with roast․ The tips of these piped potatoes are browned and crispy․
Roasting a whole garlic bulb mellows its flavor and prepares it for mixing with the mashed potatoes (garlic cloves separated from the skins)․ Garlic cloves are separated from their skins before mashing․ Garlic cloves are mashed with a fork before mixing with the potatoes․ This provides a strong garlic flavor to mashed potatoes without the risk of clogging the piping tip․
Potato texture is an issue․ Boil the potato pieces just long enough; a fork should insert easily․ Drain the potato pieces in a colander for 5 minutes‚ shaking after 2½ minutes․ Mash the potatoes almost‚ but not quite‚ completely․ Do not overmix‚ as this can make the potatoes sticky․ Let very hot potato mixtures cool slightly before adding yolks․
Use a big star-shaped tip to pipe small curved mounds 2․5 to 3 inches in diameter and height․ Piped shapes this size are less likely to fail to cook through than larger shapes․ I serve this dish as part of a meal that includes roast and gravy and tray garnishes of parsley and parmesan cheese․ I like the ridges on the top of this baked dish․
Why you'll love this recipe
- Most of the 1 hour 20 minutes is oven time‚ while the garlic wrapped in foil will cook along with other oven foods․
- One pot for mash, Ten piped potato mounds on one tray with a lining․
- The recipe uses typical baking potatoes and other ingredients‚ with a piping bag to shape the food․
- Ten servings per batch can be used to make more than one serving of mashed potatoes to serve with a roast dinner․
- The baked potato tops are crispy, The insides are soft․ Roasted garlic is added to the potatoes․
- The only other ingredients on this tray besides parsley and parmesan cheese are more parmesan cheese; no other preparation or cooking is needed․
Ingredients
- •1 large bulb garlic
- •1.3 kg baking potatoes (2.8 lb)
- •5 tbsp butter (75g total, 2 tbsp/30g melted and the rest at room temperature)
- •2 tbsp double or heavy cream (at room temperature)
- •60 g Parmesan (3/4 cup, freshly grated, plus more to serve)
- •4 large egg yolks
- •fresh parsley (finely diced, to serve)
- •olive oil (as needed)
- •2 tsp salt (plus more to taste)
- •black pepper (to taste)
Instructions
- 1
Slice the tip from the garlic bulb to expose the cloves, then drizzle it with olive oil. Wrap it in foil and roast at 180C/356F for 50-60mins, until very soft, golden and caramelised.
- 2
Let the garlic cool for a few minutes, then squeeze out the cloves without adding any outer peel. Add a pinch of salt and mash the garlic with a fork until smooth. Increase the oven temperature to 200C/400F.
- 3
Peel and dice the potatoes into large bite-sized pieces. Put them in a large pot of cold water with 2 tsp salt, bring to a boil, and cook until fork tender, when they just about break apart when stabbed.
- 4
Drain the potatoes and leave them in the colander for 5 minutes to steam dry, shaking once halfway.
- 5
Return the potatoes to the pot and mash with 3 tbsp/45g butter and the cream. Stir in the Parmesan and roasted garlic, then mash a little more if needed to remove lumps. Season generously with salt and pepper to taste.
- 6
If the mash is still aggressively steaming, leave it to cool for a few minutes. Firmly stir in the egg yolks one at a time until well blended.
- 7
Spoon the mash into a piping bag fitted with a large star tip, working in batches. Pipe swirly domes onto a large baking tray lined with baking paper, making each one around 2.5-3 inches or 6.5-7.5cm wide and high. You should get 10.
- 8
Drip the melted butter over the tops so it swirls down and coats the potatoes. Bake for 15-20mins, until golden brown. Turn the tray around if one side is cooking more than the other, and lower the temperature slightly if they start charring quickly.
- 9
Serve with parsley and more Parmesan.
FAQ
Nutrition (per serving)
Calories
222
Protein
6.11g
Fat
11.34g
Carbs
24.88g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
