Duchesse potatoes look like little pointed meringues. They’re made with stiff mashed potato whipped with egg, baked briefly until crusty but soft within. They go with anything and everything, from poached eggs to fish, chicken or steak. Any of these go well with a quick garlicky green butter sauce.
Prep: 25 min
Cook: 30 min
800g King Edward or Maris Piper potatoes
50g butter plus an extra knob
splash of milk
for the green butter:
1 garlic clove
50g unsalted butter
3 tbsp finely chopped flat leaf parsley
Peel the potatoes, cut into even size chunks, rinse and boil until tender. Drain. Melt the butter in a splash of milk in the potato pan, return the potatoes, mash smooth and beat with the egg. Pipe or place mounds of mash on a buttered parchment-lined baking sheet, attempting witches hat swirls with a fork. Heat the oven to 220C/gas mark 7. Place on a top shelf and bake for 15 minutes or until crusty and golden. To make the sauce, finely chop the garlic, crush to a paste with the flat of a knife then cook very gently in the butter for a couple of minutes. Stir in the parsley and it’s ready.