DUCHESS POTATOES

INGREDIENTS

1. 1kg large potatoes


2. 100g salted butter


3. 1 pinch nutmeg


4. Salt and pepper


5. Vegetable oil for greasing


6. 3 egg yolks

METHODS

1. Peel and wash the potatoes and cut them in half.


2. Put in a large saucepan of salted water over high heat and bring to the boil.


3. Reduce the heat to low and cook for 40 minutes. Drain the potatoes and mash them, adding the butter in small pieces.


4. Transfer to a medium bowl, add the nutmeg and season with salt and pepper.


5. Mix with a wooden spatula to a smooth purée and set aside to cool a little.


6. Preheat the oven to 200°C/400°F/Gas Mark 6. Lightly grease a baking tray with vegetable oil.


7. Add the egg yolks to the potato purée one at a time, using the spatula to mix through after each addition.


8. Fill a piping bag with the purée and pipe out small rosettes on the oiled tray.


9. Cook in the preheated oven for 3-4 minutes, or until warmed through and golden brown on top.

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