📝 About This Recipe
Originating from the grand kitchens of 19th-century France, Pommes Duchesse are the epitome of sophisticated comfort food. These regal swirls feature a velvety interior of puréed potatoes enriched with butter and egg yolks, piped into delicate rosettes and baked until the edges achieve a stunning golden-brown crispness. They are the perfect marriage of a soft, cloud-like center and a satisfyingly crunchy exterior, making any dinner table feel like a Parisian bistro.
🥗 Ingredients
The Potato Base
- 2 pounds Yukon Gold or Russet Potatoes (peeled and cut into uniform 1-inch cubes)
- 1 tablespoon Fine Sea Salt (for the boiling water)
The Enrichment
- 4 tablespoons Unsalted Butter (cubed and kept at room temperature)
- 3 large Egg Yolks (lightly beaten)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon White Pepper (to keep the mash pristine and fleck-free)
The Finishing Touch
- 2 tablespoons Unsalted Butter (melted, for brushing)
- 1 tablespoon Fresh Chives (finely minced for garnish)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of sea salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender and fall apart when pierced with a fork.
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3
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
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4
Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot pot over low heat for 1-2 minutes, shaking gently, to steam off any excess moisture. Dry potatoes are the secret to a firm rosette!
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5
While still hot, pass the potatoes through a food mill or a potato ricer into a large mixing bowl. Avoid using a hand mixer, as this can make the potatoes gummy.
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6
Stir in the 4 tablespoons of room temperature butter until completely melted and incorporated into the smooth mash.
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7
Add the kosher salt, white pepper, and nutmeg. Taste the mixture and adjust seasoning if necessary.
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8
Allow the potatoes to cool slightly for 3-5 minutes so they don't scramble the eggs. Stir in the egg yolks and heavy cream until the mixture is glossy and uniform.
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9
Fit a large pastry bag with a large open-star tip (such as Wilton 1M or 2D). Fill the bag with the potato mixture.
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10
Pipe the potatoes onto the prepared baking sheet into 2.5-inch wide swirls. Start from the center and spiral outward and upward to create a rose-like shape.
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11
Gently brush the tops and sides of each rosette with the melted butter using a pastry brush. Be careful not to flatten the ridges.
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12
Bake in the center of the oven for 15-20 minutes, or until the edges are beautifully browned and the peaks are golden.
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13
Remove from the oven and let them rest for 5 minutes to set. Sprinkle with fresh chives and serve immediately.
💡 Chef's Tips
Ensure the potatoes are as dry as possible after boiling; excess water will cause the rosettes to collapse in the oven. Use a potato ricer for the smoothest possible texture; lumps will clog your pastry tip and ruin the elegant shape. If you don't have a piping bag, you can use a sturdy Ziploc bag with a corner cut off, though you won't get the signature ridges. You can prepare the piped rosettes on the baking sheet a few hours in advance and refrigerate them; just add a few extra minutes to the baking time. For a cheesy twist, fold in 1/4 cup of finely grated Parmesan cheese before piping.
🍽️ Serving Suggestions
Serve alongside a classic Filet Mignon with Red Wine Reduction for a five-star steakhouse experience. Pair with Roasted Chicken and Tarragon Cream Sauce to soak up the delicious juices. These are excellent with Poached Salmon and a squeeze of fresh lemon. Serve as a sophisticated side for a holiday Roast Turkey or Glazed Ham. Enjoy with a crisp glass of French Chardonnay or a light Pinot Noir.