Duchess potatoes

Ingredients

• 1 kgpotatoes
• 2egg yolks
• 1 pinchgrated nutmeg
• 100 g, plus 30 g for cooking and 20 g for the baking traybutter
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes, cut them into evenly sized pieces and rinse them. Put them in a large pan, cover with salted water and cook for 30 minutes from the point the water boils.

2. 2

   Heat the grill

   Switch on the oven grill.

3. 3

   Pipe and brown

   Drain the potatoes and pass them through a potato ricer while still hot. Stir in the egg yolks, nutmeg and 100 g softened butter. Season with salt and pepper to taste, then mix well with a wooden spatula. Spoon the mash into a piping bag and pipe small mounds onto a baking tray greased with 20 g butter. Drizzle with 30 g melted butter and brown under the grill for 5 minutes.

What are Duchess potatoes?

Duchess potatoes, or pommes duchesse, are a French preparation of seasoned mashed potato shaped into decorative portions and browned in the oven. Their piped ridges give them a crisp, golden finish while the inside stays tender.

This version relies on a simple potato mash enriched with egg yolks and butter. Piping it while warm helps make the portions easier to shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 7g protein, 44g carbs, 33g fat.

The potatoes provide most of the carbohydrate, while the butter contributes most of the fat and saturated fat. Egg yolks add a little protein and further fat; pair a portion with a protein-rich main and vegetables for a more balanced plate.

Choose potatoes that mash well

Potatoes: floury varieties generally give a light, fluffy mash that passes easily through a ricer. Cut them into similar-sized pieces so they cook evenly.

Keep the mash smooth

Ricing: drain the potatoes thoroughly, then rice them while hot. A potato ricer helps avoid lumps; a masher can work, but take care not to overwork the potato into a sticky paste.

Butter and yolks: use softened butter so it blends into the hot mash, then mix in the yolks and nutmeg evenly before piping.

Pipe neat portions

Piping: fill the bag with manageable amounts of mash and pipe small mounds onto the buttered tray. A star-shaped nozzle makes ridges that brown attractively, though the recipe does not require a particular nozzle.

Watch the grill closely

Browning: the grill is hot and the portions need only 5 minutes, so keep an eye on them as they colour. Look for golden tips and edges rather than relying only on the clock.

Serve alongside

These potatoes suit roast meat, poultry or a substantial vegetable main, and their buttery richness pairs well with green vegetables. Serve them soon after grilling, while the edges are crisp.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they finish cooking together.
• Drain the potatoes well before ricing to avoid a wet mash.
• Rice the potatoes while they are hot for a smoother texture.
• Let the softened butter blend into the mash before adding the seasoning.
• Pipe portions of similar size so they brown at much the same rate.
• Stay near the oven during the final 5 minutes under the grill.

Variations

• Add herbs: mix finely chopped parsley or chives into the mash.
• Use white pepper: season with white pepper for a subtler appearance.
• Add cheese: mix a little grated hard cheese into the mash for a savoury note.
• Change the shape: pipe rosettes or small ridged mounds to suit the occasion.
• Add garlic: stir a small amount of cooked garlic into the mash before piping.

Common mistakes to avoid

• Uneven potato pieces: cut them to a similar size so they cook evenly.
• Waterlogged mash: drain the potatoes thoroughly before ricing.
• Cold potatoes: rice them while hot to help the mash stay smooth.
• Lumpy piping mixture: pass the potatoes through a ricer and mix the additions evenly.
• Over-browning: watch the portions closely under the grill and remove them once golden.

How to store

Keep leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven until hot; the edges may be less crisp than when freshly grilled.

Frequently asked questions