Duchess Potatoes

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• Step 1

  Peel the potatoes and cut in quarters. Place in a large pot and fill with cold water. Bring the water to a boil until a fork easily pokes through the potatoes, about 10-15 minutes. Drain the potatoes and set aside to cool slightly.

• Step 2

  Once the potatoes are no longer hot to the touch (you don't want to scramble the yolks) add the egg yolks, butter, cream, salt, pepper and nutmeg. Using a potato masher or electric beater mash the potatoes until smooth. Taste for seasoning and add more salt and pepper if needed. Don't be shy with the salt.

• Step 3

  Optional step: For extra smooth potatoes you can work the potatoes though a fine mesh sieve with the back of a wooden spoon (this is how I do it but it is a bit of a chore) or use a potato ricer.

• Step 4

  Preheat the oven to 375 degrees. Put the mashed potatoes in a pastry bag fitted with a large star tip. Line 2 baking trays with parchment paper. Pipe the potatoes into 3 inch round circles on the parchment paper.

• Step 5

  Whisk the whole egg with a fork and gently brush over the potatoes; you may have some left over.

• Step 6

  Bake the potatoes for 25-30 minutes, or until they have started to turn brown along the ridges.

• Step 7

  Remove from oven and serve immediately.

• Step 8

  Make ahead: To make these ahead prepare them up to step 4 up to one day in advance and store them in your fridge. Remove them from your fridge 15 minutes before you are going to bake them and continue with steps 5, 6 and 7.

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