Duchesse Potatoes

These look festive and can be prepared ahead and reheated when needed. (They can be frozen before or after browning, too).


  • potatoes

Cooking  Process

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  1. For best results use floury potatoes. For four servings boil 500 g (1 lb 2 oz) peeled potatoes cut into evenly sized pieces.
  2. When tender but not mushy, press through a sieve or potato ricer then mash with 25 g (1 oz) butter and a large beaten egg (and extra egg yolk if possible).
  3. Keep mixture firm.
  4. Season to taste then pipe rosettes on to a greased or sprayed baking tray using a forcer bag with a star nozzle.
  5. Bake at 200 degrees (400F) for 20 minutes or until edges turn brown. Rosettes spread a little when baked.


Pipe rings instead of rosettes. After browning fill with mushrooms, peas , etc.

Duchesse Potatoes

Bon Apetite!

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Duchesse Potatoes