Duchess Potatoes
Ingredients
1 large bulb of Garlic
1kg potatoes
75g butter
2 tbsp cream
60g mature cheddar, grated
Salt, to taste
Black pepper, to taste
4 large egg yolks
Fresh parsley, for garnish
Method
Preheat oven to 180C.
Slice the top of the garlic head and place them on a sheet of foil.
Drizzle generously with olive oil. Wrap the foil and place it on a baking tray. Bake for 45 minutes to an hour or until the garlic has softened.
Once the garlic has been roasted and removed, adjust your oven temperature to 200C.
Peel and chop the potatoes in half while the garlic is in the oven. Add to a large pot of cold water with 1 tablespoon of salt. Bring to a boil and cook until the potatoes are fork-tender. Drain and leave them in a colander for 5 minutes to steam dry.
Add the potatoes back to the pot, add 45g of the butter and cream, and mash till smooth. Mix in the grated cheese and roasted garlic, mashing to smooth out any lumps. Generously season with salt and pepper (to taste).
Add the egg yolks, and mix until well combined. Spoon the mashed potato mixture into a piping bag with a large star tip.
Prepare a baking tray with baking paper. Pipe the mash into dome shapes onto the prepared tray.
Melt the remaining butter and drip butter over the top of each mound. Bake for 15-20 minutes or until golden.
Serve warm as a side with your favourite roast, garnish with fresh parsley, and enjoy!
The Tocka Blog 