Garlic butter duchess potatoes recipe. These little swirls of mash look really fancy and the addition of lots of garlicky butter makes them irresistible. You can make them ahead of time, pipe them onto a tray and refrigerate until time to bake or even reheat cooked ones in the air fryer.
– 800g Sebago (brushed) potatoes, peeled, coarsely chopped
– 125g butter, chopped
– 3 garlic cloves, crushed
– 2 egg yolks
– 1 tbs finely chopped fresh continental parsley
– 2 egg yolks, extra
6 Method / Steps
Preheat oven to 200C/180C fan forced. Lightly grease a large baking tray and line with baking paper.
Place potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until the potato is very tender.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Set aside.
Drain the potato and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the excess liquid has evaporated. Mash the potato until smooth. Transfer to a fine sieve and use the back of a spoon to press the potato through the sieve into a large bowl. Add half the garlic butter mixture, egg yolks and parsley and stir until well combined.
Transfer the potato mixture to a piping bag fitted with a 1.5cm fluted nozzle. Pipe 16 rosettes of potato onto the prepared tray. Whisk the extra egg yolks and 1 tablespoon water together in a small jug and lightly brush over each rosette. Bake for 20 minutes or until lightly browned.
Transfer to a serving platter. Reheat the remaining garlic butter and drizzle over the potato. Serve immediately
source – tastecom