Cheesy Garlic Duchess Potatoes
Elevate your mashed potato game for Thanksgiving this year!
Serves 8 -10
INGREDIENTS
3 pounds yellow flesh potatoes, peeled and cut into 1” chunks
6 tablespoons butter
1 teaspoon Club House Garlic Powder
1 teaspoon salt
½ teaspoon Club House Ground White Pepper
¼ teaspoon Club House Ground Nutmeg
¼ cup whipping cream
⅓ cup parmesan cheese, grated
⅓ cup pecorino cheese, grated
4 egg yolks
2 tablespoons Club House Freeze Dried Chives, for garnish
PREPARATION
1) Add the peeled and cut potatoes to a pot then cover with cold water. Bring up to a boil, then cook for 20 - 25 minutes, or until the potatoes are extremely tender. Next, strain the potatoes and return to the pot.
2) Cook on medium heat for an extra minute to get rid of any excess moisture, then pass the cooked potatoes through a ricer (or use a potato masher) to make smooth mashed potatoes, and add to a large mixing bowl.
3) Stir in the butter to melt, followed by the Club House Garlic Powder, salt, white pepper, and nutmeg. Add the cream, parmesan, and pecorino cheese next then stir very well to combine evenly.
4) Allow the mixture to cool for a minute or two, then add the yolks one by one - stirring after each addition to evenly incorporate.
5) Spread some of the mixture onto the bottom of a medium sized baking dish to cover. Transfer the rest of the potato mixture to a piping bag that’s been fitted with an extra large open star tip. Artfully pipe star shapes of the potato mixture all over, until the whole baking dish is covered.
6) Transfer to a preheated 425 oven and bake for 25 - 28 minutes.
7) Remove and garnish with a sprinkling of Club House Freeze Dried Chives. Enjoy!
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