Duchess Potatoes (Pommes Duchesse)

Apparently the Duchess potatoes may seem very simple to make and actually it does not require large culinary skills, however there are some aspects that can affect the final result, especially with regard to the shape and texture.

recipe given by our chef at .

ricetta immagine


500 g potatoes
50 g butter
2 egg yolks
50 g parmesan cheese (optional)

These ingredients are able to feed:  10persons


Boil the potatoes in their skins, freshly cooked (they are ready if you are able to insert the fork into the potatos without finding too much resistance) pull them out of the water and let them cool and then remove the peel.
Mash the potatoes, add the butter, salt, pepper, nutmeg and egg yolks and knead everything.

Place the dough in pastry bag with star tip and make tufts of about 5 cm in diameter by placing them in a pan lined with parchment paper.
Bake for about 20 minutes in a preheated oven at 200° C, preferably with the fan grill on, until they are golden tufts.
Serve your potatoes still warm.

It is important not to boil the potatoes for too long because they could soak up the water and this would result in a very soft dough. Moreover, it is not recommended to use new potatoes (because of the higher water content).

A precaution may be to boil the potatoes the day before, so they can have a little time for losing some of the water. Some advise to bake the potatoes boiled for some time to let them dry, and once mashed to cook them for a few minutes in a saucepan.

However, if cooking in the water shall not extend beyond what is necessary, these steps of further cooking is not required, but you can evaluate whether to consider them according to the consistency of mashed potatoes.

The quality of the potato affects the result, I prefer to use for this recipe potatoes with red skin and with yellow flesh because they give a great substance to the mix, it will result very hard and will keep the typical shape of a flame of potato duchess even after the cooking in the oven. Moreover with this type of potato the Duchess have a good crunchiness outside and remain soft inside.

Duchess potatoes made with white potatoes may sag after baking, especially if the potatoes have retained a lot of water during the boiling.
A very important aspect is the step in the oven, the potatoes Duchess should not cook, they should just acquire color. Therefore you can use (and it is preferable) the fan grill (the grill helps browning, ventilation helps dry the surface), and if you can not use the grill, make sure the oven is hot when you put the potatoes.

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