Duchess Potatoes

Method

1. Peel the Rudolph potatoes and chop before adding to a saucepan. Fill the saucepan with water until the potatoes are covered and then bring the pan to a boil.
2. After about 10 minutes, or until you can pass a fork through a potato with ease, drain the water from the potatoes and a little at a time, add the potatoes through a potato ricer and into a large bowl. TOP TIP: You will always get smoother mashed potato with a potato ricer, but you can use just a potato mashed should you wish.
3. Once all of the potatoes have been made into smooth mash, add 75ml of single cream to the mixture, beating with a wooden spoon
4. Finely chop a red bell pepper, the smaller you can get the chunks the more delicate the finished mashed potatoes will be, and add to the mashed potato mix.
5. Add the chopped parsley to the mashed potatoes and salt and pepper to taste before mixing.
6. Using a large piping bag with a star shaped nossle, fill with the mashed potato mix and begin piping mashed potato towers onto a baking tray covered with baking parchment. The towers can be as large as you wish, ours were about 7cm tall. Continue until the baking tray is full.
7. Place the mashed potato towers into the oven for 5-10 minutes, or until the towers are golden on the outside.
8. Serve immediately!