Duchess potatoes

These light and fluffy potatoes are a fantastic accompaniment to a hearty meal or as an elegant side dish at a party.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Intermediate

PREPARATION TIME

30 minutes

COOKING TIME

35 minutes

SERVES

Serves 4

Ingredients

850g red potatoes (Desiree or Mozart would be ideal)
2 eggs, lightly beaten
50g butter
¼ tsp ground nutmeg
Sea salt and freshly ground pepper
1 egg yolk for glazing, lightly beaten

Method

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Peel and chop the potatoes into roughly equally sized pieces. Put into a pan and cover with cold water then add a good pinch of sea salt.

Bring to the boil, and simmer gently for 10 - 12 minutes or until the potatoes are just tender.

Drain, and then return the potatoes to the pan over very low heat for 1–2 minutes to evaporate any remaining water.

Remove from the heat and mash well.

Add the butter, eggs and nutmeg. Mix well and season.

Cover and leave for 20 minutes to cool down.

Put the just-warm potato mixture in a piping bag with a 1.5cm star nozzle. Pipe the mixture in swirls, not too close together, onto greased baking trays.

Brush lightly all over with the extra egg yolk. Bake for 15–20 minutes, or until the potato swirls are crisp and golden.

Tip: You can glaze with melted butter if preferred.

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