Duchess potatoes
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Makes 20 (serves 4-5)
Easy
Prep: 25 mins
Cook: 35 mins
A star rating of 4.5 out of 5.6 ratingsRate
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Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and cheese and piped into swirls, they make an indulgent side dish
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
500g floury potatoes
chopped
-
1 large egg
separated
-
30g soft butter
-
30g parmesan
finely grated
-
grating of nutmeg
-
vegetable oil
for the tray
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Nutrition: Per serving (5)
- kcal161
- fat9g
- saturates5g
- carbs15g
- sugars1g
- fibre2g
- protein5g
- salt0.3g
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Method
-
step 1
Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth – use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
-
step 2
Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
-
step 3
Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
-
step 4
Bake the potatoes for 15-20 mins until golden-brown and crisp.
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A star rating of 4.5 out of 5.6 ratings
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