Ingredients
Ingredients
500g floury potatoes, peeled and chopped
1 large egg, separated
30g soft butter
30g Grana Padano, finely grated
a grating of nutmeg
veg oil, for greasing
Direction
Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam dry in the pan for 2 mins. Mash the potatoes until lump free, a ricer is good if you have one, or press through a metal sieve to ensure it’s completely lump free once you’ve used a potato masher.
Mix the egg yolk, butter and cheese in a large bowl, then add the mash and mix well with a spatula, with some salt and pepper and a grating of nutmeg, until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and grease with a little veg oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray like you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
Bake the potatoes for 15-20 mins until golden brown and crisp.
