Garlic Parmesan Duchess Potatoes Recipe

Ingredients

• 1/2 cup unsalted butter, divided
• 4 garlic cloves, minced
• 4 1/8 teaspoons kosher salt, divided
• 3 pounds russet potatoes
• 2 large eggs
• 1/3 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese, divided

Instructions

1. 1

   In a small saucepan, stir to combine 1 tablespoon butter, garlic, and ⅛ teaspoon salt over low heat.

2. 2

   Continue to cook, stirring often, until the garlic is golden brown. Set it aside.

3. 3

   Fill a pot with 2 quarts of cold water. Stir in 1 tablespoon salt.

4. 4

   Add the potatoes and bring to a boil.

5. 5

   Lower the heat, and continue to cook until the potatoes are fork-tender.

6. 6

   Drain and heat the potatoes in the pot for an additional minute to reduce excess moisture.

7. 7

   Add 5 tablespoons of butter and use a potato masher or ricer to mash the potatoes until they’re smooth.

8. 8

   Whisk to combine the eggs and cream, and fold them into the potato mixture along with ⅓ cup Parmesan cheese, the garlic, and the remaining 1 teaspoon salt.

9. 9

   Preheat the oven to 375 F.

10. 10

    Line a baking sheet with parchment paper.

11. 11

    Transfer the potato mixture to a piping bag fitted with an open star tip.

12. 12

    Pipe rosettes of potato onto the lined baking sheet, spacing them at least ½ inch apart.

13. 13

    Melt the remaining 1 tablespoon of butter and drizzle it over the rosettes.

14. 14

    Bake for 25-30 minutes or until the potatoes are golden brown and heated through.

15. 15

    Sprinkle with the remaining Parmesan cheese.

16. 16

    Garnish with parsley if desired and serve hot.