Garlic butter duchess potatoes recipe

6 Method Steps

Step 1

Preheat oven to 200C/180C fan forced. Lightly grease a large baking tray and line with baking paper.

Step 2

Place potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10 minutes or until the potato is very tender.

Step 3

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Set aside.

Step 4

Drain the potato and return to the pan. Cook over high heat, shaking the pan, for 1 minute or until the excess liquid has evaporated. Mash the potato until smooth. Transfer to a fine sieve and use the back of a spoon to press the potato through the sieve into a large bowl. Add half the garlic butter mixture, egg yolks and parsley and stir until well combined.

Step 5

Transfer the potato mixture to a piping bag fitted with a 1.5cm fluted nozzle. Pipe 16 rosettes of potato onto the prepared tray. Whisk the extra egg yolks and 1 tablespoon water together in a small jug and lightly brush over each rosette. Bake for 20 minutes or until lightly browned.

Step 6

Transfer to a serving platter. Reheat the remaining garlic butter and drizzle over the potato. Serve immediately