An old classic, serve this duchess potatoes recipe at your next dinner party
Preparation Notes: 30min, plus cooling and chilling
Cooking Notes: about 50min
800 g Desiree potatoes, peeled and cut into even 4cm (1 1/2in) chunks
25 g (1oz) unsalted butter
1/8 tsp ground nutmeg
1/8 tsp ground white pepper
50 ml (2 fl oz) double cream
2 tbsp. milk
1 large egg yolk
In a large pan, cover potatoes with cold, salted water. Bring to the boil, reduce the heat and simmer gently for 30min until completely tender and a knife can be inserted with no resistance. Drain (reserving pan) into a colander and set aside to steam dry.
Press potatoes through a ricer into the reserved pan or mash until smooth. With a handheld 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. Spoon potato mixture into a piping bag fitted with a 2cm (3/4in) star or flower nozzle (we used a Jem 1B flower nozzle). Pipe 16 swirls, each about 6.5cm (21/2in) wide, on to the sheets, spacing apart. Chill for 20min.
Preheat oven to 200°C (180°C fan) mark 6. Cook the potatoes for about 15-20min until light golden. Cool on sheets for 5min before carefully removing to a warm serving dish with a palette knife. Serve.