1/2 tsp salt, plus more to taste; 1/4 tsp black pepper
Fresh chives or parsley, chopped, for garnish
Optional: pinch of nutmeg or smoked paprika for warmth
Instructions
Place a rack in the middle of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.
Put the peeled potato chunks into a large pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 12–15 minutes.
Drain the potatoes well and return them to the hot pot. Allow them to steam dry for a minute to remove excess moisture.
Pass the potatoes through a ricer or mash until silky smooth. Return to the warm pot.
In a small saucepan, melt the butter with the minced garlic (or warmed garlic-infused butter) until fragrant, about 1–2 minutes. Stir in the warmed milk or cream.
Beat the potato with the garlic-butter mixture until smooth. Mix in the egg yolks, then fold in the cheddar cheese. Season with salt and pepper to taste.
Transfer the mash to a piping bag fitted with a large star tip or simply dollop and smooth with a spoon. Pipe or mound the mixture onto the prepared baking sheet in even rounds or rosettes.
Bake for 12–15 minutes, or until the edges are light golden and the tops are glossy. If you want extra toasty edges, broil for 1–2 minutes, watching closely.
Gently remove from the oven, let rest 5 minutes, and garnish with chopped chives or parsley before serving.
Notes
A comforting side dish of Duchess potatoes with a silky mash enriched with garlic and cheddar, baked to a glossy golden crown for weeknights or holiday-worthy meals.
