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Garlic Parmesan Duchess Potatoes
These elegant Duchess potatoes feature a velvety, garlic-infused Yukon Gold puree piped into delicate swirls and baked until golden and crisp. Each buttery bite delivers a rich, savory depth of Parmesan and fresh herbs that melts effortlessly on the palate.
Ingredients
Instructions
Preheat oven to 425°F.
Boil potatoes in salted water until fork tender (15–20 minutes).
Drain well and return to the hot pot for 1–2 minutes to remove excess moisture.
Mash or rice the potatoes until smooth.
Mix in butter, warm cream, Parmesan, garlic, egg yolks, parsley, salt, and pepper. Stir until smooth.
Transfer to a piping bag with a large star tip (or use a zip-top bag with the corner cut off).
Pipe 2½-inch rosettes onto a parchment-lined baking sheet.
Brush lightly with melted butter.
Bake 20–25 minutes, until the edges are golden brown.