Duchess Potatoes Creamy Garlic (Printable Version)
Smooth, buttery mashed potatoes baked into golden swirls infused with garlic and fresh herbs.
# Ingredients Required:
→ Potatoes
01 -
900 grams russet potatoes, peeled and cubed
→ Dairy
02 -
115 grams unsalted butter, softened
03 -
120 milliliters heavy cream
04 -
2 egg yolks
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Garnish
09 -
Fresh parsley or chives (optional)
→ Others
10 -
15 milliliters olive oil, for greasing the baking sheet
# Guide to Cooking:
01 -
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender when pierced with a fork, approximately 15 to 20 minutes.
02 -
Drain the potatoes thoroughly and return them to the pot. Use a potato masher or ricer to mash until smooth and free of lumps.
03 -
Add the softened butter and heavy cream to the mashed potatoes. Mix until fully combined, achieving a smooth and creamy consistency.
04 -
Stir in the egg yolks, garlic powder, onion powder, salt, and black pepper until the mixture is uniform and richly flavored.
05 -
Preheat the oven to 200°C. Grease a baking sheet with olive oil or line it with parchment paper for easy removal.
06 -
Transfer the potato mixture to a piping bag fitted with a large star tip. Pipe 12 to 15 swirls or rosettes onto the prepared baking sheet.
07 -
Bake the piped potatoes for 25 to 30 minutes, until the edges are golden brown and crisp.
08 -
Remove the baked potatoes from the oven and transfer them to a serving platter. Garnish with fresh parsley or chives as desired.
# Extra Suggestions:
01 -
Using a ricer instead of a masher yields a finer texture, enhancing the smoothness of the final product.