Sort ingredients
willa
QR Code
Listen
Pdf
Line a large baking tray with greaseproof paper.
Peel and quarter the potatoes, then place in a large saucepan, cover with cold water and season with a generous pinch of sea salt.
Place on a medium-high heat and cook for 12 to 15 minutes, or until soft, then drain and leave to steam dry for 4 to 5 minutes.
Meanwhile, melt the butter in a heatproof jug on full power in the microwave.
Whisk in the cream, then separate the eggs (save the whites for making meringues another day) and add the yolks one at a time, beating after each addition.
Mash the potatoes in a large bowl using a potato ricer or masher, then fold through the butter mix in stages, making sure not to scramble the egg yolks.
Season to taste with salt and black pepper, and grate in plenty of nutmeg.
Carefully load the potato mixture into a piping bag fitted with a star-shaped nozzle, then pipe 12 or so swirls onto the lined tray.
Leave to chill in the fridge for at least 1 hour, or until needed – they will keep happily in the fridge for up to 2 days.
When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
Bake for 25 to 30 minutes, or until golden brown all over.
Allow to cool for at least 5 minutes before serving.