Garlic Parmesan Duchess Potatoes

• Vegetarian
• Gluten free

• Produce

  • 4 cloves Garlic
  • 1 Parsley, fresh
  • 2 1/2 lbs Yukon gold potatoes

• Refrigerated

  • 4 Egg yolks, large

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Dairy

  • 6 tbsp Butter
  • 3 tbsp Half and half
  • 1 Parmesan
  • 1/2 cup Parmesan cheese, slightly packed

Found on cookingclassy.com

Ingredients

• 2 1/2 lbs Yukon gold potatoes, peeled and diced into 1 1/2-inch portions
• Salt and freshly ground black pepper
• 6 Tbsp butter, divided
• 4 cloves garlic, finely minced
• 3 - 4 Tbsp half and half
• 1/2 cup (slightly packed) finely shredded parmesan cheese
• 4 large egg yolks
• Minced fresh parsley, for garnish (optional)
• Finely grated parmesan, for serving (optional)

Directions

• Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 Tbsp of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Preheat oven to 425 about halfway through potatoes cooking. Drain potatoes well.
• Meanwhile, dice 4 Tbsp of the butter into 1 Tbsp pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes. Remove from heat, stir in 3 Tbsp of the half and half then pour mixture into a small bowl (so the garlic doesnt burn) and set aside.
• Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer). Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste. Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add remaining 1 Tbsp half and half if needed, if mixture seems a little too runny for piping let it cool slightly.
• Line a 18 by 13-inch baking sheet with parchment paper. Transfer mixture to a large piping fitted with a large star tip thats about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.
• Recipe source: Cooking Classy