Duchess potatoes

Duchess potatoes
Makes: 5-6 portions
Prep time:
Cook time:
Total time:
  • 900 gr potatoes
  • 3 egg yolks
  • 45 gr butter
  1. Preheat the oven to 170°C.
  2. Line a baking tray with baking paper.
  3. Pierce the potatoes several times with a knife.
  4. Sprinkle the potatoes with salt and pepper.
  5. Bake the potatoes in the oven for 60 min or until cooked.
  6. Remove the potatoes from the oven.
  7. Cut the potatoes in half and scoop out the mash until you just reach the skin.
  8. Puree the mash when still warm and mix with the eggs yolks and soft butter until smooth. Season to taste.
  9. Using a piping bag with a star point, pipe rosettes of the duchess potato mixture onto a tray lined with baking paper.
  10. Store in the fridge to firm up if needed (or if made in advance) and bake in the oven for 15 min or until cooked and golden. Serve warm of freeze for later.
Stuff to know
Do not mash the potato in a kitchen machine or it will be gooey.
Baking the potatoes rather than boiling them gives a much drier mash.
Add some mustard or horseradish to the mash.
Use the duchess mixture to decorate the rim of a dish that is about to be cooked in the oven.