📝 About This Recipe
A timeless masterpiece of French culinary artistry, Duchess Potatoes (Pommes de terre duchesse) transform the humble spud into an elegant, cloud-like delicacy. These piped rosettes feature a velvety, buttery interior encased in a shatteringly crisp, golden-brown shell. Perfect for holiday feasts or an elevated Sunday roast, they offer a sophisticated balance of rich textures and delicate nutmeg warmth.
🥗 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)
The Enrichment
- 6 tablespoons Unsalted Butter (softened at room temperature)
- 1/4 cup Heavy Cream (warmed slightly)
- 4 large Egg Yolks (beaten, at room temperature)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon White Pepper (to maintain the clean look of the white potato)
- 1/3 cup Gruyère Cheese (very finely grated (optional for extra savoriness))
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 kosher salt and bring to a boil over high heat.
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2
Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork but not falling apart.
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3
Drain the potatoes thoroughly in a colander. Return them to the warm pot over low heat for 2-3 minutes, shaking the pan gently to cook off any excess moisture. This 'drying' step is crucial for a fluffy texture.
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4
While still hot, pass the potatoes through a potato ricer or a food mill into a large mixing bowl. Avoid using a hand mixer, as this 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 wooden spoon or spatula until completely melted and incorporated.
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6
Whisk together the warm heavy cream, egg yolks, nutmeg, sea salt, and white pepper. Pour this mixture into the potatoes and fold gently until smooth.
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7
If using Gruyère cheese, fold it in now. Taste the mixture and adjust salt or pepper if necessary.
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8
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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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, ensuring there are no air pockets.
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10
Pipe the potatoes onto the prepared baking sheet into swirls or rosettes about 3 inches wide and 2 inches high, leaving space between each.
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11
Lightly brush the tops of the rosettes with the 2 tablespoons of melted butter using a pastry brush. Be gentle so as not to flatten the ridges.
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12
Bake for 20-25 minutes, or until the edges and ridges are a beautiful golden brown and the centers are set.
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13
Remove from the oven and let them rest for 5 minutes to firm up slightly before moving them with a spatula. Garnish with fresh chives and serve immediately.
💡 Chef's Tips
Use starchy potatoes like Yukon Gold or Russets; waxy potatoes won't achieve the necessary fluffiness. Don't skip the 'drying' step in the pot after draining, as excess water will cause the rosettes to collapse in the oven. Ensure your egg yolks are at room temperature to prevent them from curdling when hitting the warm potatoes. If the mixture feels too stiff to pipe, add one extra tablespoon of warm cream at a time until it reaches a pipeable consistency. For a make-ahead option, pipe the rosettes onto the tray and refrigerate for up to 4 hours before brushing with butter and baking.
🍽️ Serving Suggestions
Serve alongside a classic Beef Wellington or a succulent Prime Rib for a high-end dinner party. Pair with a crisp, dry white wine like a Chablis or a light Pinot Noir to cut through the richness. Accompany with steamed asparagus or glazed carrots to provide a vibrant color contrast on the plate. These are excellent for soaking up a red wine reduction or a creamy mushroom sauce. Serve as an elegant alternative to mashed potatoes for Thanksgiving or Christmas dinner.