Diary of a Dying Nation (@DiaryofaDyingNation)

Pommes Duchesse *An old-school side dish made with mashed potato shaped into elegant rosettes and baked until golden and crisp on the outside, while remaining creamy and soft inside. They go well with just about anything you’d usually serve with mash or roast potatoes.* 1kg desiree potatoes Salt and pepper 100g softened salted butter 2 egg yolks A pinch of grated nutmeg Chopped chives, to garnish Peel and quarter the potatoes, then put them in a pan of salted water. Bring to a boil, cook for 15-20 minutes, until tender, then drain well and leave for a few minutes to steam dry. Pass the cooked potatoes through a ricer or mouli, or mash them with a masher, until very, very smooth, then leave to cool slightly. Heat the oven to 220C (200C fan)/425F/gas 7, and grease a baking sheet or line it with greaseproof paper. Put the cooled mash in a large bowl, add the softened butter and egg yolks, stir in salt, pepper and nutmeg to taste, then mix until it’s all well combined and smooth. Spoon the potato mixture into a piping bag fitted with a star tip (or into a food bag from which you can cut off one corner), then pipe rosettes of the mash on to the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crisp. Remove, garnish with chives and serve seasoned with additional salt and pepper if need be. #Side #Potato #PommesDuchesse https://www.theguardian.com/food/article/2024/jul/10/claude-bosi-classic-french-recipes-poached-eggs-lemony-sole-mashed-potato