Duchess potatoes
Recipe and image from Bon App! by Isabelle Dunn (£30, Smith Street Books). Photography by Alan Benson.
Duchess potatoes
Elegant, golden bites of fluffy perfection.
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
Serves: 4
Ingredients
- 1kg mashing potatoes unpeeled
- 1 garlic bulb
- 1 tbsp extra virgin olive oil
- 45g butter cubed
- 30g butter (melted)
- 1/2 tsp ground nutmeg
- 50g parmesan grated
- Salt and pepper
- 3 large egg yolks
- chives finely chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Place the potatoes on a baking tray. Cut the top off the garlic bulb, drizzle with olive oil and wrap in foil. Place on the tray and roast with the potatoes for 50 minutes, until the potatoes and garlic are very tender.
Step 2
Once cool enough to handle, scoop out the potato flesh and squeeze the garlic cloves from the skins. Pass the potatoes and garlic through a ricer into a large mixing bowl. Add the cubed butter, nutmeg and Parmesan and season. Stir and cool for a few minutes.
Step 3
Mix in the egg yolks one at a time until well combined. Line a large baking tray with baking paper. Transfer the mixture to a piping bag fitted with a large star tip and pipe swirls onto the tray, spacing them with enough room to rise slightly; if you don’t have a piping bag, dollop with a spoon. Brush with the melted butter.
Step 4
Bake for 10 minutes, or until the edges are golden brown. Top with chives and serve immediately.
