DUTCHESS POTATOES
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 8
INGREDIENTS
1kg Spud Lite potatoes, peeled and quartered
3 egg yolks
2 cloves garlic, crushed
60g butter, diced
1/3 cup parmesan, grated
Salt flakes and freshly ground black pepper
METHOD
1. Preheat oven to 220ºC (200ºC fan-forced) and line two baking trays with baking paper and lightly spray with oil.
2. Place potatoes in a medium saucepan over a medium heat and bring to the boil. Cook for 15 minutes or until very tender. Drain. Mash potatoes until smooth, using a ricer and return to the same saucepan. Place saucepan back over a low heat for 5 minutes to dry out, stirring continuously to prevent it sticking. Remove from heat.
3. Add yolks, garlic, butter, parmesan, salt and pepper, stirring until well combined. The mixture will come away from the sides of the bowl, similar to a choux pastry. Spoon mash into a piping bag with a wide star nozzle.
4. Pipe 16 rosettes onto the prepared trays. Lightly spray rosettes with oil before placing trays in preheated oven. Bake for 20 minutes until golden and crisp on the outside, swapping trays between shelves halfway through cooking.
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