Duchess potatoes with nutmeg and butter

Duchess potatoes made with floury potatoes, butter, egg yolk and nutmeg, piped into rosettes and baked in the oven until golden. A side for dinner, for roasts and the Christmas menu.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 45 min
• Total time: 75 min
• Calories: 282 kcal per serving
• Protein: 7 g
• Fat: 13 g
• Carbs: 32 g

Ingredients

• 800g potatoes
• 40g butter
• 4 egg yolks
• 1 tbsp milk
• 1 tsp salt
• 1 pinch of nutmeg

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · sieve · piping bag

1. Peel the potatoes, cut them into pieces and cook them in salted water for 20 min until soft. Drain and leave them to steam dry in the pan for 3 min.
2. Press the hot potatoes through a potato ricer and stir in the butter, salt and nutmeg. Leave the mixture to cool for 5 min, then stir in three egg yolks.
3. Preheat the oven to 200 °C (180 °C fan). Spoon the mixture into a piping bag with a large star nozzle and pipe 20 rosettes onto a baking tray lined with baking paper.
4. Whisk the remaining egg yolk with the milk and brush it over the rosettes.
5. Bake the duchess potatoes for 20 to 25 min at 200 °C, until the tips are golden brown, and serve straight away.

Good to know

Duchess potatoes are mash in their party clothes. You can pipe them in the morning and keep them covered in the fridge. They only go into the oven while the roast is resting.

Swaps

Butter → olive oil. Nutmeg → a little grated Alpine cheese (choose a vegetarian one). Potatoes → half sweet potatoes. Milk → water.

Cooking tips

Use floury potatoes and let them steam dry well, otherwise the mixture is too soft to pipe. Only stir in the egg yolk once the mixture is no longer hot.

Storage

Piped and unbaked, 1 day in the fridge, or frozen on the tray for up to 2 months; bake from frozen for 30 min.

Allergens

Gluten-free; contains egg and milk. Suitable for children. Suitable in pregnancy, as the egg yolk is baked through.