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    Duchess potatoes

    The perfect side to any meal.

    • 500g floury potatoes
    • 40g butter
    • 2 egg yolks
    • 50g Parmigiano Reggiano, grated
    • 2 tsp nutmeg

    1. Preheat oven to 200°C. Line a tray with baking paper.
    2. Place the potatoes in a large saucepan of cold water and bring to the boil. Cook the potatoes then drain and set aside to cool. Peel and mash the potatoes in a large bowl.
    3. Add the butter, Parmigiano Reggiano, salt and nutmeg and stir to comine. Add the egg yolks and continue to stir until you have a smooth mixture. Place the mixture into a piping bag with a star nozzle and pipe the mixture in swirls, not too close together, onto the baking tray.
    4. Bake for around 15 minutes or until golden brown.