Preparation time : 20 min
Cooking time : 45 min
Peel the potatoes and remove the skin from the squash, then cut the vegetables into cubes.
Put the pieces in a pot of boiling salted water for 20 minutes.
Using a potato masher, mash the vegetables then add the diced butter and mix together. Then add the eggs and season.
Preheat the oven to 200°C.
Fill Le Tube with the purée and add a fluted nozzle on the 5 cl (50 ml) position.
Make rosettes on a plate covered with a silicone mat. Bake for 15 to 20 minutes until the duchess potatoes are golden brown.