Duchess Potatoes

• boroshnyasta kartoplia↗500g g

  cut into cubes

• large egg1

  separated

• butter↗30g soft g
• parmesan↗30g g

  finely grated

• nutmeg↗grating of
• plant oil↗

  for the form

Step-by-step instructions

1. 1

   Boil the potatoes in a pot of boiling salted water for 15 minutes, until they become very soft when pressed against the side of the pot. Drain well and let the potatoes steam-dry in the pot for another 2 minutes. Mash the potatoes to a very smooth consistency – use a potato press if available, or a masher, then pass the potatoes through a metal sieve to eliminate any lumps.

2. 2

   Combine the yolk, soft butter and grated Parmesan in a large bowl, then add the puree, nutmeg and a pinch of seasoning. Mix well with a spatula until the butter melts and incorporates into the mixture. The mixture will pull away from the sides of the bowl, resembling a choux pastry dough.

3. 3

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Transfer the puree into a pastry bag fitted with a wide star tip. Line a tray with parchment paper and lightly grease it with vegetable oil. Pipe 20 walnut‑sized mounds onto the prepared tray, as if decorating a cupcake. Whisk the egg white with a pinch of salt and lightly brush the potato mounds to preserve their ridges.

4. 4

   Bake the potatoes for 15–20 minutes, until they turn golden‑brown and crisp.