Recipe: Duchess Potatoes

1 In a large saucepan arrange your potatoes cut into thick slices* pour mineral or spring water to cover, salt with coarse salt add the bay leaves and cook while monitoring the cooking (the knife should go in on its own).

2 Preheat your oven to 190°C (gas mark 6+).

3 Drain your potatoes, remove the bay leaves and place them on a baking sheet then put them in the oven slightly ajar (with a stopper) until the skin crusts a little (approximately 10 minutes).

4 Then pass through a ricer (fine grid) then pour back into your saucepan, add freshly ground white pepper a little nutmeg zest and fine salt, then add your butter cut into squares and dry over the heat with a wooden spatula as if you were making choux pastry, then transfer to a large bowl and add the yolks and eggs slowly incorporating them little by little until your "mixture" is compact
There you have it your "mixture" is ready!

5 Using a piping bag with a fluted nozzle arrange your Duchess Potatoes then glaze them and put in a preheated half oven at 190°(gas mark 6+) cooking for 15 minutes if they lack a little color leave them for a few seconds with your oven in Grill position.
Here now are a few suggestions:
If you pipe them around a dish they will serve as decoration but also as garnish on beautiful plates but, and this is more interesting if you put these "Duchess" potatoes in a piping bag and every 3 or 4 cm you cut them with a knife letting them escape into oil at 180° for a few moments you will only have to place them on absorbent paper to make delicious "Croquette" potatoes.
Then come after the variations (shellfish mushrooms ham parmesan etc).
One that is truly sublime and that hardly anyone