📝 About This Recipe
Originating from French haute cuisine, Duchess Potatoes (Pommes de Terre Duchesse) are the ultimate marriage of silky mashed potatoes and elegant pastry techniques. These piped rosettes feature a velvety, buttery interior encased in a delicate, golden-brown crust that shatters beautifully upon the first bite. Naturally gluten-free, they transform the humble potato into a sophisticated side dish fit for a royal banquet or your most cherished holiday dinner.
🥗 Ingredients
The Potato Base
- 2.5 pounds Yukon Gold Potatoes (peeled and cut into uniform 1-inch cubes)
- 1 tablespoon Kosher Salt (for the boiling water)
Rich Enrichments
- 6 tablespoons Unsalted Butter (high-quality European style preferred, softened)
- 4 large Egg Yolks (at room temperature)
- 1/4 cup Heavy Cream (warmed slightly)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (ground, to keep the mash pristine and white)
- 1/8 teaspoon Nutmeg (freshly grated for aromatic depth)
- 1/2 teaspoon Garlic Powder (optional, for a subtle savory note)
The Garnish and Finish
- 2 tablespoons Unsalted Butter (melted, for brushing)
- 1 tablespoon Fresh Chives (finely minced for garnish)
- 1 pinch Paprika (optional, for extra color)
👨🍳 Instructions
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1
Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of kosher 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 until the potatoes are very tender and fall apart when pierced with a fork.
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3
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 stiff, pipeable dough.
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4
While the potatoes are still hot, pass them through a potato ricer or food mill into a large mixing bowl. Avoid using a hand mixer as it can make the potatoes gummy.
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5
Add the 6 tablespoons of softened butter to the warm potatoes and stir gently with a spatula until completely melted and incorporated.
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6
In a small bowl, whisk together the egg yolks and heavy cream. Fold this mixture into the potatoes.
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7
Season the mixture with the fine sea salt, white pepper, nutmeg, and garlic powder. Mix until the consistency is smooth, thick, and holds its shape.
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8
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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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 while it is still warm.
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10
Pipe the potatoes into 2.5-inch wide rosettes onto the prepared baking sheet, swirling upward to create a pointed peak. Space them about 1 inch apart.
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11
Gently brush the outside of each rosette with the melted butter using a pastry brush. Be careful not to flatten the ridges of the star shape.
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12
Bake for 15-20 minutes, or until the edges and peaks of the rosettes are a beautiful golden brown.
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13
For an extra crispy finish, turn on the broiler for the last 1-2 minutes, watching very closely to prevent burning.
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14
Remove from the oven and let them rest for 5 minutes to set. Sprinkle with fresh chives and a tiny pinch of paprika before serving.
💡 Chef's Tips
Always use a potato ricer for the smoothest texture; lumps will clog your piping tip and ruin the aesthetic. Ensure the potatoes are as dry as possible after boiling; excess water will cause the rosettes to collapse in the oven. If the mixture feels too soft to pipe, let it cool for 10 minutes to firm up before filling the pastry bag. You can prepare the rosettes on the baking sheet up to 4 hours in advance; refrigerate them and then bake just before serving. For a dairy-free version, substitute the butter with a high-quality vegan butter stick and use coconut cream instead of heavy cream.
🍽️ Serving Suggestions
Serve alongside a classic Filet Mignon with a red wine reduction for a high-end steakhouse experience. Pair with roasted rack of lamb and mint gremolata to balance the rich, buttery potato flavor. Accompany with a crisp glass of Chardonnay or a light Pinot Noir. These are excellent for soaking up the juices of a traditional Thanksgiving turkey or Sunday roast chicken. Serve as a sophisticated appetizer topped with a small dollop of crème fraîche and caviar for a luxury touch.