Duchess Potatoes

Duchess Potatoes
27th January, 2017

These are old school style potatoes and much like fashion and music from the 70s, they are making a comeback!

Not that food has ever gone out of fashion in my household; I still make Chicken Cordon Bleu

Ingredients

800 g Desiree potatoes, peeled and cut into even chunks

25 g unsalted butter

1/8 tsp ground nutmeg

1/8 tsp ground white pepper

50 ml double cream

tbsp milk

1 large egg yolk

Method

Cover the chopped potatoes with cold, salted water and bring to the boil and then simmer gently for about 30 minutes until tender

Drain into a colander and set aside to steam dry.

Mash the potatoes until smooth

With an electric whisk, beat in the butter, nutmeg, pepper, cream, milk, yolk and plenty of salt until smooth

Line two large baking sheets with baking parchment and then spoon the potato mash into a piping bag fitted with a smallish star nozzle (think about 2cm)

Pipe 16 swirls, each about 6.5cm on to the sheets whist spacing then apart

At this point you can cover them and pop them in the fridge. They’ll easily last a day

When you’re ready to cook, preheat the oven to 200°C and cook the potatoes for about 15-20min until light golden.