Duchess Potatoes

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.

Duchess potatoes

Duchess Potatoes

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people


  • 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.
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