Garlic Parmesan Duchess Potatoes

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 finely shredded parmesan cheese
• 4 large egg yolks
• Minced fresh parsley, for garnish, optional
• Finely grated parmesan, for serving, optional

Directions

1. Heat the oven to 425 degrees, and cover a baking sheet with parchment paper. Put the potatoes in a large pot, add enough cold water to sit about 1 – 2 inches above them, and season the water with 1 Tbsp of salt. Bring the pot to a boil over medium-high heat, then lower the heat to medium-low, put on the lid, and simmer until the potatoes are extremely tender, about 15 – 20 minutes. When pierced, they should be close to falling apart. Drain them thoroughly.
2. While the potatoes cook, cut 4 Tbsp of the butter into 1 Tbsp pieces and place them in a small saucepan. Melt the butter over medium heat, then add the garlic and cook until it has softened and turned lightly golden, about 1 – 2 minutes.
3. Take the pan off the heat and mix in 3 Tbsp of the half and half. Pour this into a small bowl so the garlic stops cooking, then set it aside.
4. Transfer the drained potatoes to a large mixing bowl. Mash them with a potato masher until completely smooth and lump-free, or run them through a potato ricer.
5. Using a wooden spoon, mix in the parmesan cheese and the warm garlic butter mixture. Add salt and pepper to taste.
6. Allow the potato mixture to cool for a few minutes, then briskly stir in the egg yolks, adding them one at a time with a wooden spoon. If the mixture feels overly stiff, stir in the remaining 1 Tbsp half and half as needed.
7. Spoon the mixture into a large piping bag fitted with a large star tip, about 3/4 inch wide at the opening. If you are skipping the piping bag, you can spoon the mixture into mounds on the baking sheet instead. Pipe 12 evenly spaced mounds, each about 2 1/2-inches wide and 2 1/2-inches tall. Lightly brush them with the remaining 2 Tbsp butter, melted.
8. Bake in the heated oven until the potatoes are golden brown, about 16 – 19 minutes. Serve right away, adding parsley and parmesan if desired.