In the 1960's and 70's Duchesse potatoes were very popular. I don't really understand why they lost their popularity because, not only are delicious but they can be prepared beforehand and even frozen.

DUCHESSE POTATOES

Ingredients

2lbs/800grams of peeled potatoes
butter
double cream
 2-3 egg yolks
seasoning

Method

1. Cut peeled potatoes into chunks, place in salted water and bring to the boil. Turn down the heat and continue cooking until potatoes are soft. (This usually takes about 20 minutes)

2. Drain potatoes and tip into large bowl suitable for mixing. Add 1 tablespoon butter and a little cream. At this stage I use an electric hand whisk to beat the mixture until it is beautifully smooth and creamy in texture but not too sloppy.

3. In the same way beat in the egg yolks- 2 if they're large eggs, 3 if they're small.

4. You can add more butter and cream at this stage but you don't want the mixture to be too wet. Add seasoning to taste. Place a sheet of parchment paper on to a baking tin. Pipe rosettes of the mixture onto the baking parchment using a piping bag and large nozzle. If you don't own piping equipment just use a teaspoon and place dollops of the mixture on the parchment paper.  You can also form larger nest shapes from the mixture which can later be used to hold vegetables. The Duchesse potatoes can be frozen at this stage. Once frozen they can be peeled of the parchment paper, placed in freezer bags and stored frozen until required.

5. Bake the Duchesse potatoes in  a Fan oven (180) /Gas 6 until they are nicely brown and crispy. Some people like to brush them with an egg wash before baking but I don't think that is necessary

6. I like to serve Duchesse Potatoes with grilled meats or fish. The mixture also works as an extra special topping for Shepherds Pie or Fish Pie. If you form the mixture into nest shapes you can fill them, after baking, with cooked peas, green beans or diced carrots. They can be served with your Sunday roast. In the 60's and 70's we used to fill them with cooked frozen Bird's Eye mixed vegetables, which were very new and popular at the time!