We all love a potato recipe, and these are no exception! Not only are these garlic parmesan Dutch potatoes absolutely mouthwateringly delicious, they’re not as difficult to make as you’d expect!
1. Boil potatoes in a large pot until tender, and drain well.
2. Preheat oven to 220C.
3. In a small saucepan, melt butter, then add the garlic, cooking until soft. Remove from the heat then add 3 tablespoons of the cream, and set aside.
4. In a large bowl, mash potatoes until there are no lumps. Stir in parmesan cheese and warm butter/garlic mixture and season with salt and pepper to taste.
5. Allow mixture to cool for a few minutes then stir in egg yolks one at a time. At this point if the mixture is too thick you can add remaining tablespoon of cream. If it’s too runny for piping, let it cool slightly.
6. Line an oven tray with baking paper, and using a piping bag with a star tip, pipe into evenly spaced mounds approximately 5cm by 5cm. Bake for 15-20 minutes or until golden brown.
7. Serve immediately, garnished with parsley and parmesan.