Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (120ml) heavy cream
  • 3 large cloves garlic, minced
  • 1 large egg yolk
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 1 large egg, beaten

Instructions:

  1. Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender.
  2. Drain potatoes well and return them to the hot pot. Cook over low heat for a minute or two to dry them out.
  3. Rice the potatoes through a ricer or mash them thoroughly until smooth. No lumps allowed!
  4. In the same pot, add softened butter, heavy cream, minced garlic, egg yolk, parsley, chives, salt, and pepper to the mashed potatoes.
  5. Use a mixer (stand or hand) or a sturdy spoon to beat the mixture until smooth, creamy, and well combined. Taste and adjust seasoning.
  6. Fit a piping bag with a large star tip.
  7. Carefully transfer the potato mixture into the piping bag.
  8. Pipe swirls or rosettes of potato mixture onto a baking sheet lined with parchment paper or a silicone baking mat.
  9. Gently brush the top of each duchess potato with beaten egg.
  10. Bake in a preheated oven until golden brown and slightly crispy. These steak side dishes are very popular.
  11. Serve hot and enjoy!