Bring these back. Duchess Potatoes & Garlic Butter, by Adam Byatt on YouTube. 8 min 37 s.
- Video length
- 8 min 37 s
- Time to do it
- 1 hour 30 minutes
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Heat the oven to 180 to 190°C. Bake 4 large King Edward potatoes on a salted tray until completely tender.
While the potatoes are hot, cut them in half and pass the flesh through a fine sieve or tamis into a bowl.
Add 50g diced salted butter, 100ml double cream, 3 egg yolks, grated nutmeg and black pepper. Whisk until smooth and fully combined.
Spoon the warm mix into a piping bag fitted with a star nozzle.
Pipe small mounds into moulds set on a Silpat-lined baking tray.
Bake at 190°C for about 10 to 12 minutes, until the ridges are crisp and golden.
For the garlic butter, whisk 125g salted French butter with 3 microplaned garlic cloves, 30g chopped flat leaf parsley, salt and pepper.
Chill the butter briefly to thicken, roll it in clingfilm, and keep for up to 1 week.
Rewarm the garlic butter and brush it over the hot duchess potatoes straight after baking. Plate and serve.
Tips and common mistakes
Use floury potatoes such as King Edward so the mix stays light.
Pass the potatoes through the sieve while they are still hot for a smoother mix.
Make the garlic butter ahead and chill it; it keeps for up to a week.
Use oven gloves when handling the hot tray and hot potatoes.
Questions
Can I make duchess potatoes ahead?
You can make the garlic butter up to a week ahead and chill it. Pipe the potatoes onto the tray and bake them fresh so the outside stays crisp.
Can I use a potato ricer instead of a sieve?
Yes, a ricer gives a similar smooth result. A fine sieve or tamis gives the finest texture.
Do I need small moulds for piping?
No. You can pipe free-standing rosettes on the lined tray. Moulds help keep the shape neat.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
