Accompagnement
Garlic & Herb Duchess Potatoes
1 hPour 6Nutri-Score C€€
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1 h
1 hGarlic & Herb Duchess Potatoes
ce qu’il vous faut
Ingrédients
russet potatoes (peeled and chopped)Fruits et légumes4 morceaux
egg yolksProduits laitiers2 morceaux
parmesan (grated)Produits laitiers50 g
salted butter (plus extra melted for brushing)Produits laitiers45 g
garlic (minced)Fruits et légumes4 morceaux- rosemary (chopped)Fruits et légumes3 g
parsley (chopped)Fruits et légumes12 g
chives (chopped)Fruits et légumes6 g
nutmeg (ground)Épices500 milligrammes
salt (to taste)Épices5 g- flaky salt (for garnish)Épices2 g
par portion
Nutrition
219kcal
- Glucides
- 29 g
- Protéines
- 5 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Saladier
Presse-purée
Poche à douille
Plaque de cuisson
Pinceau de cuisine
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Prepare the potatoes
- Peel and chop the potatoes.
- Soak them in water, then drain.
- Étape 3
Cook the potatoes
- Cook the potatoes in heavily salted water until tender.
- Mash them or pass them through a food mill.
- Étape 4
Make the potato mixture
- Combine the mashed potatoes, egg yolks, parmesan, garlic butter, nutmeg and salt.
- Mix well.
- Étape 5
Pipe the potatoes
- Pipe the potato mixture onto a non-stick tray or parchment paper.
- Étape 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.
- Étape 7
Garnish and serve
- Garnish with chopped parsley and flaky salt.
- Enjoy.