Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Piped Duchesse potatoes

French 10 Mins Prep · 50 Mins Cook

Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper.
Peel and cube the potatoes into even-sized pieces. Place the cubes in a medium-sized pot of water along with 1 tsp of salt. Place over a medium heat and bring to a boil then reduce the heat to a simmer. Cook until tender, approx. 15-20 minutes. Drain well and set aside to cool in a medium-sized bowl.
Melt 2 tablespoons of butter in a medium-sized frying pan.
Crush the garlic and add to the pan, sauté for 2 minutes before stirring in the cream. Set aside.
Using a potato ricer or masher, mash the potato until there are no lumps. Grate in 50g of Parmesan and garlic cream. Season with the rest of the salt. Cool slightly before adding in the yolks, one at a time. If the mixture is too thick for piping, add in a tablespoon or two of cream to loosen it up. Adjust the seasoning, if necessary, and transfer to a piping bag fitted with a star nozzle.
Pipe 12 even-sized mounds on the baking tray.
Melt the remaining 2 tablespoons of butter and brush over the mounds.
Bake in the oven for 15-20 minutes or until golden.
Serve with the chopped chives and grated Parmesan.