Steps
- Preheat the oven to 425°F / 220°C. Boil 500g of peeled chopped starchy potatoes in salted water for 15 minutes, until very tender. Drain and steam-dry for 2 minutes.
- Pass the potatoes through a ricer until completely smooth. Separate 1 large egg, keeping the white aside.
- Mix the yolk, 30g of softened butter, 30g of finely grated Parmesan, and 1 pinch of grated nutmeg into the potatoes. Season with salt and pepper.
- Line a baking sheet with parchment and lightly oil it. Use a wide star tip to pipe walnut-sized peaked mounds. Beat the egg white with a pinch of salt and gently brush over the mounds.
- Bake for 15-20 minutes, until golden and crisp.