Duchess Potatoes

Duchess potatoes, sometimes known as Duchesse potatoes, are a classic French dish that dates back to the 18th century. These little potato puffs are cream-colored, soft and fluffy on the inside with a crispy golden crust on the outside.

The earliest written recipes for duchess potatoes, or  “pommes de terre à la duchesse” in French, come from French cookbooks in the late 1700s. They were made by whipping mashed potatoes with egg yolks and then piping the mixture into balls or other shapes before baking. This gave the potatoes their signature light and airy interior encased in a crispy exterior. The potatoes were often served with meat dishes among the upper classes and for special occasions. Thanks to Downton Abbey Cooks at https://downtonabbeycooks.com/ for all this background information on Duchess potatoes.

Pommes duchess were named after the Duke and Duchess of Bourgogne, who were known for their love of fine dining and entertaining. According to legend, the dish was first created by the Duke’s personal chef, who was tasked with coming up with a new and impressive potato dish for a royal banquet. The chef decided to take mashed potatoes, which were already a popular dish at the time, and elevate them. By piping the mashed potatoes into decorative shapes and baking them until crispy, he created a dish that was both visually stunning and delicious.

We’ve been watching Antoinette, the story of Marie Antoinette, so I guess subconsciously my cooking was inspired by French royalty. 🙂 That and also seeing a recipe for Duchess potatoes from one of our very own. https://tasteoflesotho.com/

Duchess potatoes are not difficult to make at all, but they sure look and taste like they are. They look very elegant and they melt in your mouth with the soft interior and the crunchy exterior. They definitely have a royal air about them.

Duchess Potatoes

Yukon gold potatoes are what most people use because they naturally have a rich, creamy, buttery taste to them. But I used Russet potatoes this time, because that is what I had. They were every bit as rich and creamy using Russet potatoes as they would have been by using Yukon golds, but then when making mashed potatoes, I never skimp on either the cream or the butter. 🙂

2 lbs potatoes, rinsed, peeled and cubed

4-5 TBSP butter

1/2 heavy whipping cream, or more as needed

2 egg yolks

salt & pepper to taste

1/4 tsp nutmeg

1 cup shredded Parmigiano cheese

egg wash

chopped or dried parsley

Boil the potatoes for 15 minutes, then drain. Add the cream and the butter and mash the potatoes well. Make them smooth and creamy so you can pipe them through a piping bag.

Preheat the oven to 400*C or 200*C.

Combine the cheese, egg yolks and seasonings together and mix well. Then blend together with the mashed potatoes.

Once everything is mixed together, fill a piping bag with a scalloped tube and pipe the potato mixture onto a baking pan lined with parchment paper.

Make an egg wash using some of the egg whites and a dash of water. Gently pat the potato rounds with the egg wash, then sprinkle a little parsley on top.

Bake for about 25-30 minutes or until the potato rounds are golden and crispy on the outside. Serve hot. They will dress up any meat or main entree they are served with.

I served them alongside some chicken breasts with a Jamaican jerk sauce and some asparagus topped with red peppers, garlic and onion, with a cool, crisp chardonnay on the side. Delicious!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.