Cheesy Garlic Duchess Potatoes

Cheesy Garlic Duchess Potatoes



Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: Approximately 20 Pieces

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1. Peel and cut the potatoes into wedges. Place them into a large pot filled with enough cold, salted water to cover the potatoes. Set to medium high and bring to a boil. Once boiled, reduce the heat slightly and allow the potatoes to cook for about 15 minutes or until fork tender.

 

1. Strain the potatoes and allow them to steam for a moment before returning them to the same pot on medium heat. Leave the potatoes unattended for a minute before mashing them together with the cream, half the melted butter, salt, pepper, nutmeg, garlic, and shredded cheddar. Mash until everything is combined without over mashing which will yield gummy potatoes. Taste and add salt / pepper if desired before mashing in the yolks just until combined.

 

1. Preheat oven to 425 F

 

1. Let the potatoes cool long enough that they won’t be burning your hands while you pipe them. Place the potatoes into a piping bag fitted with the star tip and spray a large baking sheet with cooking spray. Pipe the potatoes in small mounds, starting at one end and working in a circular pattern, building them up as you continue to pipe. Continue creating potato mounds until all of the mixture has been used. (Approximately 20 equal sized duchess potatoes.)

 

1. Using the remaining 2 Tbsp. of melted butter. Gently brush each of the duchess potatoes until coated in the butter. Sprinkle each one with sea salt.

 

1. Place into the oven to bake for 20 – 25 minutes until piped edges are golden brown and bottoms are nice and golden as well.

 

1. Serve garnished with fresh chives & ENJOY!

 

                Grocery List

• 2 Lbs. Potatoes (Yukon or Russet)
• 2 Tbsp. Unsalted Butter
• ¼ C Unsalted Butter, melted
• 2 cloves Garlic, crushed & pressed
• 1 C Extra Old Cheddar, shredded
• 3 Large, Free-Range Egg Yolks
• ¼ Tsp. + Sea Salt
• ¼ Tsp. Cracked Pepper
• Few Dashes Nutmeg
• Fresh Chives - Garnish