Garlic & Gruyère Duchess Potatoes

Ingredients

• 2.2 lb Yukon Gold potatoes (Peeled and cubed)
• 6 tbsp Unsalted butter (Used to infuse with garlic; reserve 3 tbsp for the potato mixture and use the remainder for spooning over the potatoes)
• 4 Garlic cloves (Used to infuse the butter)
• 0.75 cup Grated Parmesan cheese (Add more for finishing, as desired)
• 3 Egg yolks
• 0.5 tsp White pepper
• 0.5 tsp Onion powder
• 0.5 tsp Garlic powder
• Kosher salt (To taste; use a couple of generous pinches in the potato cooking water and adjust the mixture)
• Gruyère cheese (To taste; use 1 cube per potato bite)
• Water (Enough to fill the saucier and cover the potatoes with cold water)
• Chives (For finishing)

Steps

1. 1

   Peel and cube the Yukon Gold potatoes. Place them in a 2.5-quart saucier, cover with cold water, and add a couple of generous pinches of kosher salt.

2. 2

   Bring the potatoes to a boil and cook until fork-tender.

3. 3

   Place the butter and garlic cloves in a 1-quart saucier over low heat. Let the butter melt and infuse with the garlic until it begins to turn golden brown, then remove it from the heat.

4. 4

   Strain the potatoes and leave them in the strainer for 10 minutes so excess moisture can drain away.

5. 5

   Rice the potatoes, then pass them through a tamis strainer to make them ultra-smooth.

6. 6

   Return the potatoes to the saucier and heat over medium-low for 1–2 minutes to remove any excess liquid. Let them cool for 5 minutes.

7. 7

   Add 3 tablespoons of the garlic-infused butter, the egg yolks, grated Parmesan, white pepper, onion powder, and garlic powder to the potatoes. Adjust the seasoning with kosher salt.

8. 8

   Mix until all the ingredients are fully incorporated.

9. 9

   Line a sheet pan with parchment paper. Pipe a dollop of the potato mixture onto the pan, repeating until you have 12 bases; the recipe yields 24 bites.

10. 10

    Place a cube of Gruyère in the center of each potato dollop. Carefully pipe more potato mixture around the cheese to form a small cone.

11. 11

    Place the piped potatoes in the freezer for 15–30 minutes.

12. 12

    Preheat the oven to 425°F.

13. 13

    Spoon some of the remaining garlic butter over the potatoes.

14. 14

    Bake for 15–20 minutes, until the potatoes are golden.

15. 15

    Finish with additional Parmesan and chives.

Notes

The source states both that piping is repeated until there are 12 and that the recipe yields 24; the exact portioning arrangement is unclear. The quantity of Gruyère is given as one cube per potato bite but the cube size is not specified. The source does not state the boiling time, the exact amount of cooking water, or the amount of finishing Parmesan and chives.

Nutrition per serving

• appetizer
• French
• vegetarian
• potatoes
• baked
• make-ahead
• cheesy
• party food