Duchess Potatoes

INGREDIENTS

1.100-1.200kg potatoes, peeled and cubedSalt 6 tablespoons butter, divided 4 cloves garlic, crushed3-4 tablespoons milk/ cream4 egg yolks

METHOD

1. Add 1 tablespoon salt to water and boil potatoes for 20-25 minutes, or until very tender (they should nearly fall apart when pierced). Drain well.
2. Saute garlic in 4 tablespoon butter over medium heat. Mix in milk.
3. Mash potatoes until very smooth, then mix in garlic butter. Add egg yolks and mix well. Taste and add more salt if needed.
4. Transfer to a piping bag with a nozzle and pipe out mounds on a baking tray lined with wax wrap.
5. Gently brush with remaining 2 tablespoon melted butter. Bake on 220C for 16-20 minutes, or until golden brown. Sprinkle with parsley or cracked black pepper. Serve immediately.

INFO & TIPS

If you want to prepare this in advance, follow the recipe until Step 4. Cover with cling wrap and refrigerate. Brush with butter and bake before serving.

✔️tried& tested
💕enjoy

POSTED ON

31 Jan 2026

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