Duchess potatoes

SERVES 4 TIME 30 min LEVEL Medium

INGREDIENTS

1kg potatoes

1½ tbsp kosher salt (½ tbsp separate) 60g Emmental cheese, finely grated 3 cloves garlic, minced

90g unsalted butter (split in half) 45ml fresh cream

4 large egg yolks pinch of ground black pepper

1 tbsp finely chopped fresh chives

METHOD:

Pre-heat oven to 185ºC and line a baking tray with baking paper. Peel potatoes and cut into cubes. Place the potatoes and 1 tbsp of the kosher salt in a large pot and add enough cold water to cover. Bring to a boil over high heat, then reduce to a simmer until the potatoes are very so and can be easily pierced with a fork. When the potatoes are ready, drain through a colander. Place the empty pot back over medium heat and add 45g of bu er. When the bu er is melted, add the garlic and cook until fragrant. Add the cream, the remaining half a tablespoon kosher salt and a pinch of black pepper and bring to

a simmer then turn off the heat. Add the cooked potatoes and mash until

smooth.

Add the Emmental cheese and stir until melted. Add four large egg yolks and vigorously stir until they are fully incorporated. Transfer the potatoes into a large piping bag fi ed with a star tip (alternatively, add to a large zip-top bag with the corner cut off). Pipe the potatoes into swirls on the wax paper-lined baking tray, 5cm apart. Place the remaining 45g of butter in a small bowl and microwave in 10-second intervals until completely melted. Brush over the tops of the potatoes and bake until golden brown, about 15 minutes. Sprinkle over the chives and serve hot.