Preparation Notes: 30min, plus cooling and chilling
Cooking Notes: about 50min
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Yields:
8
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Ingredients
800g Desiree potatoes, peeled and cut into even 4cm (11/2in) chunks
25g (1oz) unsalted butter
1/8 tsp ground nutmeg
1/8 tsp ground white pepper
50ml (2 fl oz) double cream
2Tbsp. milk
1 large egg yolk
Directions
Step 1
In a large pan, cover potatoes with cold, salted water. Bring to the boil, reduce the heat and simmer gently for 30min until completely tender and a knife can be inserted with no resistance. Drain (reserving pan) into a colander and set aside to steam dry.
Step 2
Press potatoes through a ricer into the reserved pan or mash until smooth. With a handheld electric whisk, beat in the butter, nutmeg, pepper, cream, milk, yolk and plenty of salt until smooth.
Step 3
Line two large baking sheets with baking parchment. Spoon potato mixture into a piping bag fitted with a 2cm (3/4in) star or flower nozzle (we used a Jem 1B flower nozzle). Pipe 16 swirls, each about 6.5cm (21/2in) wide, on to the sheets, spacing apart. Chill for 20min.
Step 4
Preheat oven to 200°C (180°C fan) mark 6. Cook the potatoes for about 15-20min until light golden. Cool on sheets for 5min before carefully removing to a warm serving dish with a palette knife. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
