duch*ess Potatoes (2024)

Fluffy, buttery, and crispy, duch*ess potatoes, aka pommes duch*ess, is one of the most underrated potato dishes out there! I first made these in culinary school, and will now make them on special occasions for people who have never gotten the opportunity to try them before!

Pommes duch*ess, also known as duch*ess potatoes, are a classic French dish that originated in the 18th century. These elegant and delicious potatoes are made by pureeing cooked potatoes with butter, egg yolks, and seasoning, then piping the mixture onto a baking sheet and baking until golden and crispy. They are a great side dish

History of Pommes duch*ess

Pommes duch*ess were named after the Duke and duch*ess of Bourgogne, who were known for their love of fine dining and entertaining. According to legend, the dish was first created by the Duke’s personal chef, who was tasked with coming up with a new and impressive potato dish for a royal banquet.

The chef decided to take mashed potatoes, which were already a popular dish at the time, and elevate them. By piping the mashed potatoes into decorative shapes and baking them until crispy, he created a dish that was both visually stunning and delicious.

Tips for Serving and Storing Pommes duch*ess

Pommes duch*ess are best served hot and fresh from the oven, but you can also prepare them ahead of time and reheat them in the oven just before serving.

Ingredients:

• 1 lb russet potatoes
• salt and pepper
• 2 oz soft butter
• 2 egg yolks, beaten
• 1 egg, beaten (for egg wash)

Preparation:

STEP 1.

Preheat the oven to 400*F.

Peel and cut potatoes into large pieces and boil in salted water until fork tender. Drain and dry them on a sheet pan for 10-15 minutes.

STEP 2.

Using a potato rice, rice the potatoes. If you don’t have a ricer, use a masher. Season with salt and pepper, add the butter, and egg yolks and stir until smooth, add more butter if needed to make a mash texture.

STEP 3.

Transfer mixture to a piping bag and pipe the mixture into desired shapes onto a sheet pan lined with parchment paper. Brush lightly with the egg wash. Bake for 12-15 minutes, until the tops are golden brown and crispy. Go based on golden browness, all ovens are different and some may take more time.

STEP 4.

Remove from the oven and serve immediately.

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