900g(2 lbs) bag frozen mashed potato piecesthawed , (see note 1) or use leftover cold mashed potato
3tbspunsalted buttermelted
60ml(1/4 cup) double (heavy) cream
1tspsalt
1tsppepper
⅛tspground nutmeg
3large egg yolks
To finish:
2tbspunsalted buttermelted
1tspMaldon salt flakes
1tbspfinely chopped curly parsley
Instructions
Preheat the oven to 200C/400F (fan) and line two large baking trays with baking parchment or silicone mats.
Place the thawed mashed potato pieces in a bowl. Add the butter, cream, salt, pepper, and nutmeg, and mix together using a wooden spoon or hand whisk.
900 g (2 lbs) bag frozen mashed potato pieces, 3 tbsp unsalted butter, 60 ml (1/4 cup) double (heavy) cream, 1 tsp salt, 1 tsp pepper, 1/8 tsp ground nutmeg
Add the egg yolks and stir again, until combined.
3 large egg yolks
Scoop the mashed potato into a piping bag with a large star tip (I use the Wilton 1M star tip).
Pipe the potatoes out in swirls - about 5cm (2 inches) in diameter - onto the two trays. You should get about 24 swirls. They will spread a little bit, so leave a 1cm gap between each.
Drizzle the melted butter on the tops of the potato swirls with a spoon and place in the oven for 15-20 minutes, until golden.
2 tbsp unsalted butter
Remove from the oven and sprinkle on Maldon salt and parsley, then serve.
Note 1:Frozen mashed potato pieces or pellets are available in bags from the frozen aisle of the supermarket. I've bought it from Sainsburys and Ocado, but have also seen it in Tesco, Waitrose and Iceland. It's been a game changer for me when making mashed potato recipes and I thoroughly recommend it. I've found when looking at the ingredients, they usually contain potato and just a little milk and butter - no weird ingredients. It's worth checking this too before youbuy.Make aheadMake the Duchess potatoes, but don't bake or brush with the butter. Cover (carefully, so as not to squash) and refrigerate for up to a day, then bake as per the recipe, after brushing with butter.Or freeze (unbaked) on a tray, then as soon as frozen, transfer to an airtight container. Bake from frozen (after brushing with butter) for 30 mins at 200C/400F (fan)Nutritional information is approximate, per portion - which is 4 Duchess potato swirls.