Duchesse potatoes

1 . Stage

Peel the potatoes and boil them in salted water. Drain the water, remove the lid from the pot and allow to stand for 5 minutes to allow the steam to escape and the potatoes to dry out

2 . Stage

While the potatoes are boiling, prepare the filling - fry a finely chopped onion and mushrooms (I have frozen beech mushrooms) in butter for about 5 minutes. My opiats are small, I left them whole, but if you have large mushrooms, they should be finely chopped

3 . Stage

Once the mushrooms have juiced, add the turkey fillets, cut into small cubes. The turkey will soak in the mushroom juices and become juicy and flavorful. Season with salt and pepper and roast until the mushrooms are cooked, about 10 minutes.

4 . Stage

Add the grated parmesan, egg yolks, butter, garlic powder and nutmeg to the potatoes. Grind the potatoes thoroughly with a pusher and, if necessary, strain them through a sieve. Under no circumstances should you whip the mashed potatoes with a blender - they will be rubbery!

5 . Stage

Transfer the mashed potatoes to a piping bag with a star nozzle and press out round bases 7 cm in diameter. I got 15 servings of these potatoes

6 . Stage

Put a teaspoon of filling on each mug* *Filling is optional, more often Duchesse is made without it

7 . Stage

And cover the filling with a spiral of mashed potatoes. Bake in the oven at 200C for 10 minutes in convection mode.