Duchess potatoes (Pommes de terre duchesse) are a French classic recipe made from mashed potatoes with butter and egg yolks. Using a pastry bag, mashed potatoes are formed into roses and baked in the oven until golden brown.
The dish looks very elegant and is served as a side dish for meat, fish or vegetables.
- 1.5 kg potatoes
- 200 g butter
- Salt and pepper to taste
- A little (on the tip of a knife) grated nutmeg (optional)
- 4 egg yolks
- Peel the potatoes, cut into pieces and boil in salted water. Once the potatoes are cooked (pierce the potatoes with a knife or fork to check), immediately drain the water.
- Mash hot potatoes into a puree, adding butter. Salt, pepper and add nutmeg.
- Add egg yolks and mix very well. Puree should be soft and without lumps.
- Preheat oven to 200C. Line a baking sheet with baking paper or a silicone mat.
- Transfer the puree to a pastry bag fitted with a star tip and pipe the roses of the desired size onto a baking sheet.
- Bake in preheated oven until golden brown, for about 10 minutes.