Beilage
Garlic & Herb Duchess Potatoes
1 Std.Für 6Nutri-Score C€€
C
1 Std.
1 Std.Garlic & Herb Duchess Potatoes
was Sie brauchen
Zutaten
russet potatoes (peeled and chopped)Obst & Gemüse4 Stücke
egg yolksMilchprodukte2 Stücke
parmesan (grated)Milchprodukte50 g
salted butter (plus extra melted for brushing)Milchprodukte45 g
garlic (minced)Obst & Gemüse4 Stücke- rosemary (chopped)Obst & Gemüse3 g
parsley (chopped)Obst & Gemüse12 g
chives (chopped)Obst & Gemüse6 g
nutmeg (ground)Gewürze500 mg
salt (to taste)Gewürze5 g- flaky salt (for garnish)Gewürze2 g
pro Portion
Nährwerte
219kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 5 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Stielkasserolle
Bratpfanne
Rührschüssel
Kartoffelstampfer
Spritzbeutel
Backblech
Backpinsel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Infuse the garlic butter
- Saute the garlic in the butter until very lightly browned.
- Add the rosemary and cook over medium heat, stirring, for 3 minutes.
- Set aside.
- Schritt 2
Prepare the potatoes
- Peel and chop the potatoes.
- Soak them in water, then drain.
- Schritt 3
Cook the potatoes
- Cook the potatoes in heavily salted water until tender.
- Mash them or pass them through a food mill.
- Schritt 4
Make the potato mixture
- Combine the mashed potatoes, egg yolks, parmesan, garlic butter, nutmeg and salt.
- Mix well.
- Schritt 5
Pipe the potatoes
- Pipe the potato mixture onto a non-stick tray or parchment paper.
- Schritt 6
Bake
- Bake for 10 minutes at 200 °C with fan, or 220 °C without fan.
- Remove from the oven, brush with melted butter and cook for 6 more minutes.
- Schritt 7
Garnish and serve
- Garnish with chopped parsley and flaky salt.
- Enjoy.