Pommes Duchesse

Pommes Duchesse

Pommes Duchesse


500 grams (18 oz) of potatoes

(high-starch type like Russet)

4 egg yolks

70 grams of butter, in cubes

salt, pepper and nutmeg


  1. You will need a pastry/piping bag with a large open star tip, otherwise you can also just spoon little scoops onto the pan and decorate with a fork tip.
  2. Peel and cut potatoes into large chunks
  3. Boil in large pan in salted water until tender but not falling apart.
  4. Drain well and put back in pan, adding butter, salt, pepper and nutmeg.
  5. Mash or beat with a wooden spoon until fluffy.
  6. Cook a little more if they need to be dried up.
  7. Remove from heat and blend in egg yolks .
  8. Heat oven to 320 F
  9. Prepare an oven sheet with buttered(or sprayed) wax paper.
  10. Using a pastry/piping bag with a large open star tip. fill with potato mixture and pipe them into decorative swirls, making nice little rosettes.
  11. Bake for 15 minutes or until slightly browned and serve hot.
  12. The rosettes can be prepared in advance and refrigerated until ready to bake.
  13. Voila!