Duchess Potatoes with Roasted Garlic and Herbs
Duchess Potatoes with Roasted Garlic and Herbs – Classic French mashed potatoes with a hint of roasted garlic and herbs that is piped into rosettes.
- 2 pounds peeled russet potatoes, cut into even pieces
- 2 egg yolks
- 1 whole egg
- 1 tablespoon roasted garlic (to your taste)
- Salt, pepper, and your desired seasonings. I use Penzey’s Sunny Paris.
- 1 – 2 tablespoons melted butter
- In a stockpot full of cold water, add potatoes and bring to a boil. Lower the heat slightly and simmer until the potatoes are fork tender.
- Once the potatoes are done, drain the water and put it back on the burner that has been turned off. Allow the potatoes to dry for a few minutes.
- Remove the potatoes to a large mixing bowl.
- Mash the potatoes with a ricer or masher until they are lump free. Any lumps will clog the piping tip.
- Whisk the egg and egg yolks in a small bowl. Add a small amount of the potato and whisk to temper.
- Add the eggs into the potatoes. Mash until the potatoes are creamy.
- Add the roasted garlic and seasonings. Mash until combined.
- Line a sheet pan with parchment paper.
- Using a Wilton 4B star tip (or your favorite), pipe the potatoes into rosettes.
- Brush very gently with melted butter.
- Bake at 375 degrees for 30 – 40 minutes. Start checking the Duchess Potatoes after 20 minutes. They will be lightly browned when they are done.
- Remove the Duchess Potatoes to a serving platter.
- Serve and enjoy!
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