Devilled duchess potatoes

Name: Devilled duchess potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 kg floury potatoes, peeled and cut in half (quartered if large); 50 g unsalted butter, melted; 50 ml double cream; 3 medium free range egg yolks; 1 tbsp Dijon mustard; generous grating of nutmeg; 2 tsp Cooks' Ingredients Peppercorn Blend, ground; ¼ tsp cayenne pepper; 1 tsp Worcestershire sauce; ½ tsp sea salt; a little oil spray

Popular from the 60s through the 80s, these dainty spirals of mash are as light as air and incredibly moreish. This 'devilled' version from food writer and recipe developer Helen Graves is spiked with mustard and mixed peppercorns. A delicious side for your Christmas lunch or a retro festive buffet. Dig into more of our Christmas side recipes. Follow Helen on Instagram.

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Serves8
CourseSide
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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1kg floury potatoes, peeled and cut in half (quartered if large)
50g unsalted butter, melted
50ml double cream
3 medium free range egg yolks
1 tbsp Dijon mustard
generous grating of nutmeg
2 tsp Cooks' Ingredients Peppercorn Blend, ground
¼ tsp cayenne pepper
1 tsp Worcestershire sauce
½ tsp sea salt
a little oil spray

Put the potatoes in a large pan, cover with cold, salted water, then put on a lid and bring to the boil. Cook for 15-20 minutes until very soft, then drain and steam dry in the colander for a few minutes. Mash through a ricer or sieve.
Preheat the oven to 200ºC/180ºC fan/gas 6. Mix the butter, cream, egg yolks, mustard, nutmeg, ground pepper, cayenne and Worcestershire sauce in a large bowl. Add the potatoes and salt, then mix until it comes away from the sides of the bowl.
Transfer to a piping bag fitted with an open star nozzle. Pipe rounds about 7cm in diameter onto a lined baking tray. Spray each round with a few pumps of oil spray. Bake for 25-30 minutes, or until golden.