Duchess Potatoes recipe by Ruhana Ebrahim

Ingredients

• 1.5kg potatoes (peeled, cut into chunks)
• 3 teaspoon Salt
• ½ teaspoon pepper (or more to taste)
• ½ cup fresh cream (warmed)
• 6 tablespoon butter
• 2 large egg yolks
• 1. Preheat oven to 210°C.
• 2. Place potatoes in a large pot and cover with cold water.
• 3. Bring to a boil and add 2 teaspoon salt.
• 4. Boil potatoes until tender when pierced with a knife, about 30minutes.
• 5. Drain from water.
• 6. Transfer potatoes to a large bowl and mash with a masher until smooth.
• 7. Add cream, butter, egg yolks, 1 teaspoon salt and pepper. Mix well.
• 8. Line 2 baking sheets with baking paper.
• 9. Spoon potato mixture into a pastry bag fitted with a star tip.
• 10. Pipe swirls about 5cm wide and space 5cm apart.
• 11. Bake until tops are lightly browned, about 20 minutes.
• 12. Serve with grilled meats/fish.