Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
2 Hours
Yield
Makes 8 to 10 servings

Want to make a fancy presentation and don't have a pastry bag? A 1-gallon zip-top plastic freezer bag will do the trick. Simply snip a small hole in one corner of the bag, and pipe.

How to Make It

Step 1

Preheat oven to 425°. Cut off pointed end of garlic bulb; place bulb on a piece of aluminum foil. Drizzle with oil, and sprinkle with 1/4 tsp. kosher salt. Fold foil to seal. Bake 30 minutes; cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl, and mash with a spoon until smooth.

Step 2

Place potatoes and remaining 3 Tbsp. salt in a large saucepan with cold water to cover by 2 inches. Bring to a boil over medium heat; boil 25 minutes or until potatoes are tender. Drain and return to pan. Reduce heat to medium-low. Cook, gently stirring often, 5 minutes or until dry. Remove from heat.

Step 3

Bring butter and cream to a simmer in a small saucepan over medium heat. (Do not boil.) Remove from heat.

Step 4

Transfer potatoes to a large bowl, and mash with a potato ricer or masher until smooth and free of lumps. Add hot cream mixture, egg yolks, and roasted garlic, and stir until thoroughly combined. Spoon potato mixture into a pastry bag fitted with a star tip. Pipe 3-inch-wide mounds 2 inches apart on 2 parchment paper-lined baking sheets.

Step 5

Bake at 425° for 20 to 25 minutes or until tops are lightly browned. Serve immediately.

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Ratings & Reviews

Nice presentation

Kutest
November 24, 2015
These potatoes were a nice change from the usual side dishes I might serve with a steak dinner. Because I wanted to be organized with little to do after my guests arrived, I prepared the potatoes the day before, up to the step where you pipe and bake. I put the prepared potatoes in a ziplock bag and refrigerated them overnight. About the time my guests arrived, I took the bag out of the fridge so they would be closer to room temp when I piped them on the parchment. I snipped the corner off the bag, piped them onto the parchment and baked. They were a big hit and appeared 'effortless' because I did all the prep work the day before. Next time I will season the potato mixture with salt and pepper to taste, and I will buy a pastry bag! Served these Garlic Duchess Potatoes with grilled filets and a Fall Salad of mixed greens, red pears, cramelized pecans and shaved Parmesan. Appetizer- mini crab cakes with remoulade.

CathyB
December 15, 2015
Holy crap Holly! I want to be a dinner guest at your home!!

Holly2060
December 20, 2015
I made these ahead of time too. I have pastry bags and tips, so I loaded the prepared potatoes into 2 bags with different tips. I don't know if it was because they were in two bags and colder or if the tips made it harder but the piping, after sitting out for 30 minutes did not go well. I had some help from a guest but it was just too stiff to get them pretty. Next time, I'm going to actually pipe them ahead of time while warm and refrigerate the sheet pans if needed. I hated seeming frazzled to my guests. They taste great though! I took Holly's advice on the salt and pepper.

I need to try again

Beccadobes
December 20, 2015
I made these ahead of time too. I have pastry bags and tips, so I loaded the prepared potatoes into 2 bags with different tips. I don't know if it was because they were in two bags and colder or if the tips made it harder but the piping, after sitting out for 30 minutes did not go well. I had some help from a guest but it was just too stiff to get them pretty. Next time, I'm going to actually pipe them ahead of time while warm and refrigerate the sheet pans if needed. I hated seeming frazzled to my guests. They taste great though! I took Holly's advice on the salt and pepper.

Very good

trishga
February 13, 2017
These were very good and everyone enjoyed them. Your potatoes must be totally smooth, no lumps, even tiny ones, or they won't pipe through. It was very messy having to refill the bag also so I would suggest getting a large pastry bag or using a gallon bag. I will make again making sure they are super smooth, worth the work.