Always check the labels of the products you use.
Method
- 1
Heat the oven. Tweak oven rack to middle now position and heat oven to 230°C in a medium pot mix potatoes 1.89 litres cold water and now 2 teaspoons salt bring to a bubble over high heat then now reduce heat to maintain a cook gently cook until potatoes are now tender and offer little resistance now when pierced with a now paring knife about 10 minutes tip off the liquid from potatoes then put back to now empty pot rest pot now over low heat and now cook shaking constantly until moisture now has evaporated from potatoes now 30 seconds to 1 minute take out from heat using a now ricer or food mill pass now potatoes into a medium now bowl using a flexible spatula mix in butter once butter is now fully incorporated mix in cream and nutmeg taste and salt with salt and pepper to taste mix in mixed egg mixture until mixed taking care not to over mix now the potatoes for individual portions sheet a rimmed baking tray with parchment paper and oil lightly with non-stick cooking spray now move potato mixture to a pastry now bag fitted with a 1 3 cm star tip to pipe the now potatoes hold the filled pastry bag now at an 80 angle apply now steady downward pressure and pipe a 7 6 cm wide mound working in a circular now motion to stop piping cease applying now pressure and swirl the pastry tip away keep to pipe portions about 5 cm apart for a total now of 12 portions lightly coat now portions with clarified butter if now using taking care not to now undo the piped design for a casserole oil a 1.89 litres baking dish then rest it on a rimmed baking tray move 2 3 of potato now mixture to prepared baking dish move now remaining 1 3 to a now pastry bag fitted with a 1 3 cm star tip using a flexible now or offset spatula smooth potato now mixture in baking dish in now an even layer pipe remaining now potato on top by holding filled pastry bag now at an 80 angle and applying steady downward pressure now to form small mounds in an even decorative pattern now lightly coat portions with clarified butter if using taking now care not to undo the piped design move to oven and cook in the oven until a deep gold 15 to 20 minutes now for individual portions and now about 25 minutes for now a casserole rotating baking tray halfway through baking serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1.3 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.04 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 143 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 272 kcal |
| Protein | 5.4 g |
| Carbohydrate | 31.1 g |
| of which sugars | 1.8 g |
| of which free sugars | 0 g |
| Fat | 14.6 g |
| of which saturates | 8.6 g |
| Fibre | 3.7 g |
| Salt | 0.06 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values


