Buttery potato swirl also known as duchess potato is making our mashed potatoes then taking it to the next level by adding some spices, piping it then slightly baking them. You are going to need a potato that is really suited for mashed or boiling. The first step is to boil your potatoes because we want to make a mash, always start with cold water when you have cut your potatoes to make them a bit faster to boil. Add salt to the potatoes then bring that to boil, when it boils you are going to leave them until they really cook for around 25 minutes. Once they are cooked, remove them from the water and let them dry to get rid of excess water.
You are then going to start mashing your potatoes, start gently until all your potatoes are well mashed. The next step consists of drawing our mix, put your mix on the low to medium then mix the potatoes a little more just to dry. When it’s done, put the heat back on and start to incorporate the butter, add your pieces of butter and begin to incorporate the butter into the mix. Once the butter is melted and incorporated, add the egg yolks and continue to incorporate the mixture until you get a nice consistency with a nice golden color. Its time to season the mix and you are going to add some salt, nutmeg then turns the heat back on and slowly incorporate all the seasonings to make sure its well distributed in the potatoes.
After around two minutes, turn off the heat and put everything in a piping bag ready to put it on the baking tray then into the oven. Lay down your baking tray lined with parchment paper then begin to pipe the potatoes on the baking sheet. Once done, put it in a 220 degrees celsius oven for 15 to 20 minutes until its nice and golden brown. These buttery potatoes swirls go well with any kind of side dishes, salads and you can also eat them with ketchup mayonnaise.
Ingredients;
- 2lb – 1kg Potatoes
- 3 eggs (yolks)
- 3oz- 80g butter
- ½ tsp Nutmeg (fresh or ground)
- Salt and pepper
- A drizzle of olive oil (or vegetable)
Instructions;
- Peel the potatoes, rinse then cut into three, place in deep saucepan well covered with water.
- Bring to a simmer and cook until very tender, approx 20 minutes.
- Strain potatoes using a colander and set aside to drain thoroughly.
- Using a ricer or a masher, mash the potatoes in a mixing bowl.
- Melt the butter in the microwave or on the stove and pour into potato mash.
- Add egg yolks, salt, and pepper plus nutmeg. Mix well.
- Grease a baking sheet pan with olive oil.
- Place a large star nozzle in a piping bag, fill the bag and pipe swirls directly onto the sheet pan. You should have 16-20 for a good size.
- ake in the oven for 15-20 min at 430°F – 220°C or until golden brown. Rotate the pan halfway through cooking for even browning.
- Lift off the pan with a thin metal spatula and serve immediately.
