Duchess Potatoes

Ingredients

• 2 1/2 lb Yukon Gold or russet potatoes, peeled and cut in chunks
• 1 tbsp salt, for the water
• 4 tbsp butter, soft
• 3 large egg yolks
• 1/4 cup heavy cream or whole milk, warm
• 1/3 cup finely grated Parmesan
• 1/2 tsp salt
• 1/4 tsp white or black pepper
• pinch of nutmeg
• 1 egg beaten with 1 tbsp water, for brushing
• chopped chives, to serve

Steps

1. Cover the potatoes with cold water, add 1 tbsp salt and boil until very tender, 15 to 18 minutes. Drain well and return to the hot pot for 1 minute to steam off moisture.
2. Mash or rice the potatoes until completely smooth. Beat in the butter, then the yolks one at a time, the cream, Parmesan, salt, pepper and nutmeg.
3. Heat the oven to 425°F and line a baking sheet with a silicone mat or parchment.
4. Spoon the potatoes into a piping bag fitted with a large star tip and pipe 2 1/2-inch rosettes about 1 inch apart.
5. Brush gently with the egg wash and bake 20 to 25 minutes, until the ridges are deep golden.
6. Sprinkle with chives and serve hot.

TipPipe them up to a day ahead, chill uncovered, then brush and bake straight from the fridge, adding about 5 minutes.