Garlic Parmesan Duchess Potatoes

Duchess Potatoes with Garlic and Parmesan Cheese are the ideal fancy appetizer! they've great flavor and that they’re a lot simpler to make than you’d suppose. those little high-priced, buttery clouds of mashed potatoes with perfectly browned edges will go away humans dreaming about them! 

Duchess Potatoes with Garlic and Parmesan Cheese are the correct fancy appetizer! they have got superb flavor and they may be a great deal easier to make than you'll suppose. those little pricey, buttery clouds of mashed potatoes with perfectly browned edges will go away human beings dreaming about them! Makes 12 quantities.

INGREDIENTS

• 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)
• 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

INTRUCTIONS

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Boil potatoes: add potatoes to a big pot. cowl with bloodless water (covering the potatoes by using approximately 1 - 2 inches) and season with 1 Tbsp of salt. carry to a boil over medium-excessive warmness, then reduce warmth to medium-low, cover pot with lid and permit to simmer till very gentle, approximately 15 - 20 mins (they should almost fall apart when pierced). Drain potatoes well.
3. Saute garlic in butter: meanwhile, cube four Tbsp of the butter into 1 Tbsp portions and add to a small saucepan. soften over medium warmness then upload garlic and saute till lightly golden and softened, about 1 - 2 minutes. 
4. Stir in half of and 1/2: get rid of from warmness, stir in three Tbsp of the half and half of then pour mixture into a small bowl (so the garlic does not burn) and set apart.
5. Mash potatoes: Pour drained potatoes into a big blending bowl. Mash properly with a potato masher till there are now not any lumps (or press thru a potato ricer). 
6. Stir in cheese and butter mixture: Stir in parmesan cheese and heat butter/garlic aggregate with a timber spoon and season with salt and pepper to flavor. 
7. combo in yolks: allow combination cool a few minutes then quick stir in egg yolks one by one with a wooden spoon. At this point if combination may be very thick you may add closing 1 Tbsp half of and 1/2 if wished.
8. Pipe into domes: transfer mixture to a massive piping fitted with a large big name tip this is about 3/four inch wide at tip (or you may just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced lightly aside, approximately 2 half of-inches extensive with the aid of 2 half-inches tall.
9. Bake: Bake in preheated oven till golden brown, approximately 16 - 19 minutes. Serve right now garnished with parsley and parmesan if favored.

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