SHOPPING LIST: Cooking Skills: Potatoes 2, Chapter 1 (Croquettes and Duchess Potatoes)

Floury potatoes (Maris Piper) for everything here. A piping bag and large star nozzle are optional (a freezer bag works). Dried breadcrumbs for the coating.

Duchess potatoes (3 to 4 portions)
[ ] 400 g floury potatoes (e.g. Maris Piper), peeled and cut into even chunks
[ ] 1 tsp salt, for the water
[ ] 20 g butter, plus a little melted butter for brushing
[ ] 1 Lion-marked egg yolk
[ ] 1 pinch nutmeg, salt and white pepper

Cheesy potato bites (2 to 3 portions)
[ ] 300 g floury potatoes, peeled, cooked and mashed dry (about 250 g mash)
[ ] 40 g mature Cheddar, finely grated
[ ] 1 spring onion, finely sliced
[ ] 1 tbsp plain flour, plus more for rolling
[ ] 1 pinch salt and pepper
[ ] 1 tsp olive oil

Crumb-coated croquettes (3 to 4 portions)
[ ] 400 g floury potatoes, peeled and cut up
[ ] 1 tsp salt, for the water
[ ] 1 Lion-marked egg yolk
[ ] 30 g parmesan, finely grated
[ ] 1 tbsp chopped parsley
[ ] 1 pinch nutmeg, salt and pepper
[ ] 3 tbsp plain flour, for coating
[ ] 1 Lion-marked egg, beaten
[ ] 60 g fine dried breadcrumbs
[ ] 150 ml sunflower oil, for shallow frying

Potato nests with baked egg (4 portions)
[ ] 1 batch floury potatoes, cooked and mashed dry for duchess potatoes (recipe 1, without the butter brushing)
[ ] 4 Lion-marked eggs
[ ] 1 tsp melted butter
[ ] 1 pinch salt and pepper
[ ] 1 tbsp chopped chives

For the experiments
[ ] About 800 g more floury potatoes
[ ] Milk, extra eggs and breadcrumbs
[ ] An air fryer if you have one