Cheesy Garlic Duchess Potatoes

 

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INGREDIENTS

• 2 1/2 pounds medium Yukon Gold potatoes (about 15)
• 1 tablespoon plus 3/4 teaspoon kosher salt, divided
• 2 ounces Gruyère cheese, finely grated (about 1/2 cup)
• 3 cloves garlic
• 6 tablespoons unsalted butter, divided
• 3 tablespoons whole milk, heavy cream, or half-and-half
• 3/4 teaspoon freshly ground black pepper
• 4 large egg yolks
• 1 tablespoon finely chopped fresh chives

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment paper.
2. Peel 2 1/2 pounds Yukon gold potatoes and quarter each potato. Place the potatoes and 1 tablespoon of the kosher salt in a large pot and add enough cold water to cover them by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are very tender and can be easily pierced with a fork with no resistance, 14 to 16 minutes. Meanwhile, finely grate 2 ounces Gruyère cheese (about 1/2 cup) and mince 3 garlic cloves.
3. When the potatoes are ready, drain through a colander. Place the empty pot back over medium heat and add 3 tablespoons of the unsalted butter. When the butter is melted, add the garlic and cook, stirring often, until fragrant, 30 seconds to 1 minute. Add 3 tablespoons milk, the remaining 3/4 teaspoon kosher salt, and 3/4 teaspoon black pepper and bring to a simmer. Turn off the heat.
4. Add the cooked potatoes and mash with a potato masher until smooth. (Alternatively, pass the potatoes through a ricer or food mill into the milk mixture.) Add the Gruyère and stir until melted. Add 4 large egg yolks and vigorously stir until they are fully incorporated.
5. Transfer the potatoes into a large piping bag fitted with a star tip or a large zip-top bag with the corner cut off. Pipe the potatoes into 12 (2-inch high, 2-inch wide) mounds on the prepared baking sheet, spacing them at least 1-inch apart. If the bag is too hot to handle, wrap a kitchen towel around the piping bag.
6. Place the remaining 3 tablespoons unsalted butter in a small microwave-safe bowl and microwave in 10-second bursts until completely melted. (Alternatively, melt on the stove.) Brush all of the butter over the tops of the potatoes.
7. Bake until the potatoes are golden brown, 15 to 18 minutes. Meanwhile, finely chop until you have 1 tablespoon fresh chives. Sprinkle the chives over the potatoes and serve immediately.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.