Garlic Parmesan Duchess Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - 1.1 kg Yukon golds, peeled and chopped into chunky 4 cm cubes

→ Dairy and Eggs

02 - 4 big egg yolks
03 - 50 g super fine parmesan, grated
04 - 85 g unsalted butter, split into two amounts
05 - 45–60 ml half and half (adjust for texture)

→ Seasoning

06 - Fresh ground black pepper
07 - Salt

→ Aromatics

08 - 4 garlic cloves, minced up small

→ For Serving (optional)

09 - Finely grated parmesan to sprinkle
10 - Fresh parsley, chopped up

# Instructions:

01 - Eat straight away. Toss some chopped parsley and a bit more shredded parmesan on top if you like.
02 - Lightly cover each potato mound with the rest of your melted butter (about 30 g). Pop them in the oven for 16–19 minutes. Take them out once the edges look golden and crisp.
03 - Move the mashed mixture into a big piping bag fitted with a 2 cm star tip. Pipe out 12 rounds on your lined tray, leaving little gaps. Make each about 6 cm around and tall. No piping bag? Just scoop domes with a spoon.
04 - Let the potatoes cool off a bit. Add your egg yolks, mixing them in one after another. If things seem too stiff, stir in up to 15 ml more half and half till it's just right.
05 - Toss in the grated parmesan and that warm, garlicky butter. Season with salt and black pepper. Mix everything up with a wooden spoon until the look’s smooth.
06 - Tip the drained potatoes into a big bowl. Mash them up super smooth, or run them through a potato ricer for extra soft spuds.
07 - Take the pan off the burner and mix in 45 ml half and half. Pour it all into a bowl right away so the garlic won’t cook too long.
08 - While the potatoes boil, dice up 55 g of your butter. Melt it down in a small pot over medium heat. Add those minced garlic cloves and cook just until soft and pale gold, about 1 or 2 minutes.
09 - Dump the chopped potatoes into a big pot, add enough cold water to cover by a few centimeters, then toss in a generous 15 g salt. Heat on medium-high, bring to a boil, lower the heat, pop on a lid, and let them simmer till they're super soft—around 15–20 minutes. Drain well.
10 - Crank your oven up to 220°C. Lay out a baking sheet with nonstick paper.

# Notes:

01 - Get all the water out of your potatoes—this will keep the texture light and fluffy.
02 - Keep things warm—cold butter or dairy makes mashed potatoes feel sticky.
03 - A potato ricer makes your duchess potatoes super smooth and fancy.

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