Duchesse Potatoes with Garlic Butter

Ingredients

• 4 King Edward potatoes (large)
• 5 g Maldon sea salt (for seasoning the tray)
• 50 g Salted French butter (diced)
• 100 ml Double cream
• 3 Egg yolks
• Nutmeg (to taste)
• Black pepper (to taste)
• 125 g Salted French butter (for garlic butter)
• 3 cloves Garlic (microplaned)
• 30 g Flat-leaf parsley (chopped)
• Salt (to taste, for garlic butter)
• Black pepper (to taste, for garlic butter)

Steps

1. 1

   Heat the oven to 180–190°C. Spread the Maldon sea salt over a baking tray and place the whole potatoes on the salted tray.

2. 2

   Bake the potatoes until completely tender. The source does not specify the baking duration.

3. 3

   While the potatoes are hot, halve them and pass the flesh through a fine sieve or tamis into a bowl.

4. 4

   While the potato purée is still warm, add the diced butter, double cream, egg yolks, nutmeg, and black pepper. Whisk until smooth and fully combined.

5. 5

   Transfer the potato mixture to a piping bag fitted with a star nozzle.

6. 6

   Pipe the mixture into small moulds on a Silpat-lined baking tray.

7. 7

   Bake at 190°C for approximately 10–12 minutes, until crisp and golden.

8. 8

   For the garlic butter, whisk the 125 g salted butter with the microplaned garlic and chopped parsley. Season with salt and pepper.

9. 9

   Chill the garlic butter briefly until it thickens, then roll it in clingfilm. It can be kept for up to 1 week.

10. 10

    Rewarm the garlic butter and brush it over the hot duchesse potatoes immediately after baking.

Notes

The video transcript describes the garlic butter as optional. The written source does not specify the initial potato-baking duration or a quantity for nutmeg and black pepper.

Nutrition per serving

• side
• vegetarian
• gluten-free
• baked
• French
• holiday