Duchess potatoes

Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and Grana Padano and piped into swirls, they make an indulgent side dish

Prep:25 mins
Cook:35 mins

Easy

Nutrition per serving

kcal 161
fat 9g
saturates 5g
carbs 15g
sugars 0g
fibre 2g
protein 5g
salt 0.3g

Ingredients

500g floury potatoes, chopped
1 large egg, separated
30g soft butter
30g Grana Padano, finely grated
grating of nutmeg
vegetable oil, for the tray

Method

Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth – use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
Bake the potatoes for 15-20 mins until golden-brown and crisp.

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