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Garlic Parmesan Duchess Potatoes from Cooking Classy

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Indulge in Cooking Classy’s Garlic Parmesan Duchess Potatoes! Velvety smooth russets, rich with butter, milk, and savory Parmesan, offer pure comfort. Full recipe steps and nutritional details await.

Ingredients

Scale
  • 3 lbs russet potatoes, peeled and quartered
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup whole milk, warmed
  • 1/4 cup grated Parmesan cheese
  • 2 large egg yolks
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Step 1: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 tsp salt, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender. Drain thoroughly.
  2. Step 2: Return the drained potatoes to the hot pot and mash them vigorously with a potato masher or ricer until completely smooth, ensuring no lumps remain.
  3. Step 3: Add the softened butter, warmed whole milk, grated Parmesan cheese, egg yolks, minced garlic, 1 tsp salt, and 1/4 tsp black pepper to the mashed potatoes. Mix everything thoroughly until the mixture is smooth and well combined.
  4. Step 4: Transfer the warm potato mixture into a large piping bag fitted with a star tip (such as an Ateco 826 or 1M).
  5. Step 5: Pipe decorative shapes, such as rosettes or swirls, onto a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the potato mounds are lightly golden brown and slightly crisp.

Notes

  • Store any beautiful leftovers in an airtight container in the refrigerator for up to 3 days, perfect for a quick, elegant side dish on another evening.
  • To revive their crisp exteriors and creamy interiors, reheat chilled duchess potatoes in a 350°F (175°C) oven for 10-15 minutes until warmed through, rather than using a microwave which can soften them.
  • These elegant, garlicky parmesan delights are the perfect accompaniment to a holiday roast, pan-seared steak, or even as a sophisticated side for weeknight grilled chicken.
  • For the silkiest, lump-free potato mixture that pipes flawlessly, ensure you use a potato ricer or food mill after boiling; it makes a huge difference in texture compared to just mashing.

Nutrition

Find it online: https://snackioo.com/garlic-parmesan-duchess-potatoes-from-cooking-classy/