Food & drink

1. Cook the potatoes in a pan of boiling water for 10 minutes or until tender – the smaller you dice them, the quicker they will cook.
2. Drain and mash thoroughly with the butter, egg yolks, nutmeg and seasoning  - make sure you have no lumps or they will clog the piping nozzle.
3. In a clean, grease-free bowl, whisk the egg whites until they form soft peaks and fold this into the mash.
4. Preheat the oven to 400F/200C/Gas 6. Line a large baking tray with non-stick baking parchment .
5. Spoon the mash mixture into a large piping bag, fitted with a 1 cm star nozzle and pipe 12 rosettes onto the baking tray.
6. Bake for 20 minutes until piping hot and just turning golden then serve at once.

Cooks Tip For perfect lump-free mash, push the potatoes through a medium sieve before adding the other ingredients.