1 kg potatoes
80-100 ml milk cream
Salt and pepper
1 egg yolk and some oil
Wash and peel the potatoes. Boil for 15 minutes in salted water. Check with a knife if they are well cooked through. Drain water and dry the potatoes briefly on the heat.
Then mash them evenly. Add the eggs, cream, a little salt, pepper and nutmeg. Whisk with a hand mixer or manual whisk until smooth fluffy consistency that could be piped through a pastry bag.
Line a wide ovenproof dish with baking paper. Fix a 10 mm star point to a piping bag. Fill it with the preparation and pipe small meringues on the baking paper. Gently brush each with the egg yolk diluted with a tablespoon of oil.
Bake the duchess potatoes at 200°C until golden or about 15-20 minutes. Serve hot as an appetizer, side dish or main course.