Method

• 1.
  Preheat the oven to 180°C and line a large baking tray with baking paper.
• 2.
  Shape twenty 4cm-wide mounds of cheese on the tray, 2cm apart. Bake for 5 minutes or until crisp. Set aside to cool.
• 3.
  Meanwhile, place potatoes in a pan of cold, salted water and bring to the boil. Reduce heat to medium-low and simmer for 18-20 minutes until very tender. Drain.
• 4.
  Pass potatoes through a potato ricer or mash well. Place butter and cream in a pan over medium heat and bring to just below boiling point, then gradually beat into potato. Stir in nutmeg until smooth then season to taste with sea salt and freshly ground black pepper.
• 5.
  To serve, garnish mash with parmesan crisps and chopped parsley.