Garlic Parmesan Duchess Potatoes

I love that these potatoes are made with pantry staples I always have on hand (though I don't always have Yukon gold specifically, next time I may try russets). So that means they may just be making many more appearances at my dinner table, especially on the weekends when I have a little more time for dinner prep. And yes of course they are just perfect, elegant side dish to your Christmas dinner this weekend!

Happy Holidays everyone! I hope you all have a wonderful Christmas weekend! Peace and blessins to you and yours :).

Ingredients

• 2 1/2 lbs Yukon gold potatoes , peeled and diced into 1 1/2-inch portions
• Salt and freshly ground black pepper
• 6 Tbsp butter , divided
• 4 cloves garlic , finely minced
• 3 - 4 Tbsp half and half
• 1/2 cup (slightly packed) finely shredded parmesan cheese
• 4 large egg yolks
• Minced fresh parsley , for garnish (optional)
• Finely grated parmesan , for serving (optional)

Instructions

1. Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 Tbsp of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Preheat oven to 425 about halfway through potatoes cooking. Drain potatoes well.
2. Meanwhile, dice 4 Tbsp of the butter into 1 Tbsp pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes. Remove from heat, stir in 3 Tbsp of the half and half then pour mixture into a small bowl (so the garlic doesn't burn) and set aside.
3. Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer). Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste. Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add remaining 1 Tbsp half and half if needed, if mixture seems a little too runny for piping let it cool slightly.
4. Line a 18 by 13-inch baking sheet with parchment paper. Transfer mixture to a large piping fitted with a large star tip that's about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.

Recipe source: CookingClassy.com

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