Comté pommes duchesse

Comté pommes duchesse

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1
Cook the potatoes in salted boiling water until soft, about 20 minutes. Drain and leave to dry out a little in the colander for a few minutes – be aware than the potatoes still need to be warm for the next step, however
2
Preheat the oven to 190°C/gas mark 5 and line a baking tray with greaseproof paper
3
Use a potato ricer or masher to mash the potatoes into a smooth mash then beat in 2 of the egg yolks, the butter and grated Comté. Season with grated nutmeg and salt to taste
4
Transfer the mixture to a piping bag fitted with a star nozzle. Pipe stars of the mixture onto the tray, around 3cm in diameter. You may need more than one tray, or to work in batches
5
Brush the pommes duchesse with the egg wash and bake for 20 minutes or until golden. Serve hot
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