Duchess Potatoes (Pommes duchesse)

800 g  potatoes 

2 egg yolks

50 g (3 tbsp) butter, softened and cubed

2 tbsp neutral oil

 salt and white pepper

4-6 tbsp double (heavy) cream, optional*

freshly grated nutmeg, optional*

4-6 tbsp finely grated cheese, optional*

*Omit when making pommes duchesse for plankstek.

1. Peel the potatoes and place in a saucepan of lightly salted cold water. Bring to the boil and simmer for 15-20 minutes, until soft.

2. Drain the potatoes and then return them to the pan. Leave them for a few minutes until all the water has evaporated.

3. Press the potatoes into a bowl or back into the saucepan using a potato ricer. Stir in the egg yolks, butter, oil and cream (optional). Mix until everything is thoroughly incorporated, but don’t over mash or the potatoes will end up gluey. Season to taste with salt, freshly ground white pepper and grated nutmeg (optional).

4. Preheat the oven to 220ºC (425ºC, gas 7, fan 190ºC) and line a baking sheet with non-stick baking paper.

5. Place the potato mixture in a piping bag fitted with a large star nozzle and pipe rosettes onto the prepared baking tray or around the dish as appropriate. If desired, sprinkle over some finely grated cheese. 

6. Bake near the top of an oven for about 15 minutes, until nicely browned.