Ingredients
- 1k Marabel potatoes, baked and put through a ricer
- 100g butter
- 100ml double cream
- Salt and white pepper
- 400g riced potatoes
- Pinch of nutmeg
- Pinch of white pepper
- Salt and pepper
- 2 egg yolks
- 4 large baking potatoes
- 100g pancetta lardons
- 2 corn on the cob, corn removed
- 2 red chillies
Sauce
- 25g butter
- 15g plain flour
- 250ml milk
- 100ml double cream
- 250g grated cheddar cheese
Method
Mashed Potatoes
Melt the butter in a saucepan for the mash. Add the mash and cream mix thoroughly.
Duchess Potatoes
Preheat the oven to 200c.
Warm the potatoes in a pan, beat in the nutmeg, seasoning and egg yolks and place into a piping bag. Pipe into nests and swirls on a lined baking tray and bake in the oven for 10 minutes until golden and hot.
Loaded Potato Skins
Bake the potatoes for 1 hour 15 mins at 200 degrees. Once cooked, cut them in half and scoop out the middle. Pop the skins into a baking tray.
Fry the pancetta until it is crispy before adding the corn and char. To make the sauce, melt the butter in a pan, add the flour and use a whisk to mix together. Add the milk and cream and continue to whisk until thickened. Add the cheese and season. Top this with the cheese sauce, bacon and corn, sprinkle over chillies and grill for five minutes.
Ingredients
- 1k Marabel potatoes, baked and put through a ricer
- 100g butter
- 100ml double cream
- Salt and white pepper
- 400g riced potatoes
- Pinch of nutmeg
- Pinch of white pepper
- Salt and pepper
- 2 egg yolks
- 4 large baking potatoes
- 100g pancetta lardons
- 2 corn on the cob, corn removed
- 2 red chillies
Sauce
- 25g butter
- 15g plain flour
- 250ml milk
- 100ml double cream
- 250g grated cheddar cheese
Method
Mashed Potatoes
Melt the butter in a saucepan for the mash. Add the mash and cream mix thoroughly.
Duchess Potatoes
Preheat the oven to 200c.
Warm the potatoes in a pan, beat in the nutmeg, seasoning and egg yolks and place into a piping bag. Pipe into nests and swirls on a lined baking tray and bake in the oven for 10 minutes until golden and hot.
Loaded Potato Skins
Bake the potatoes for 1 hour 15 mins at 200 degrees. Once cooked, cut them in half and scoop out the middle. Pop the skins into a baking tray.
Fry the pancetta until it is crispy before adding the corn and char. To make the sauce, melt the butter in a pan, add the flour and use a whisk to mix together. Add the milk and cream and continue to whisk until thickened. Add the cheese and season. Top this with the cheese sauce, bacon and corn, sprinkle over chillies and grill for five minutes.