|20 g||Grated Emmentaler|
|1 tbsp||Wheat Flour Type 405|
Duchess potatoes with cheese taste particularly spicy. Boil the salt potatoes. Drain the water and let the potatoes steam for a few minutes without a lid. Mix in the butter and crush finely with the potato masher. Do not use a blender, otherwise the potatoes will become too creamy. Season the mashed potatoes with a pinch of nutmeg and add the finely grated Emmentaler. Mix in flour and 1 egg yolk. Preheat the oven to 200° C and line a baking tray with baking paper. Pour the mashed potatoes into a piping bag with large star spout and squeeze the duchess potatoes with cheese onto the baking tray. Whisk 1 egg yolk with milk and brush thinly on the duchess potatoes with cheese. Duchess bake potatoes with cheese on the middle rack for 25 to 30 minutes.