Cook's Hideout: Duchess Potatoes

November 22, 2014

Duchess Potatoes

Duchess Potatoes is a classic French dish where flavored mashed potatoes are piped in cute shapes and baked until golden and crisp. In my opinion it is a 5-Star version of good old mashed potatoes :-)
This dish has been on my to-make list for a few years now. I saw them for the first time in a Vegetarian Times magazine and loved how cute they looked and I was sure my potato loving husband would love these. But it took me so many years to actually make them that too when my husband was traveling :-)
Duchess Potatoes
All that this dish requires is boil and mashed potatoes which are then combined with sour cream, butter, some chives and egg yolks. Then the mixture is put into a piping bag with a star or round tip and then piped & baked till golden. My Duchess potatoes didn't get that pretty swirl shape -- not sure why -- but they tasted great. The outside firms up after baking, but the inside is light and airy.

Duchess Potatoes
I wanted to make it without the egg, but I wasn't sure if I could just leave it out. So I went ahead and added the egg, just in case. So any of you tries making this dish without the egg, please let me know in the comments -- TIA.

Ingredients: Serves 8
Russet or Yukon Gold Potatoes - 3 medium
Unsalted Butter - ¼cup 
Low fat Sour Cream - ¾cup
Egg Yolks - 2
Chives - 2tbsp, finely chopped
Salt & Pepper - to taste

Method:
  • Preheat oven to 400°F. Grease a baking sheet and keep ready.
  • Boil potatoes until tender. I pressure cooked the potatoes for about 5~6 whistles. Peel and mash the potatoes until very smooth. Stir in the butter, sour cream, egg yolks, chives, salt & pepper. Mix well.
  • Place the mixture in a piping bag fitted with a star tip or round tip and pipe into swirls onto the prepared baking sheet.
  • Bake for 25~30 minutes or until the edges turn golden.
Duchess Potatoes



Linking this to Valli's 'Cooking from Cookbook Challenge: November -- Week 3'.










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4 comments:

  1. Looks cute pavani!! Superb clicks!!! :)

    ReplyDelete
  2. Duchess potatoes still look pretty though you did not get that swirl. I am eyeing that square platter

    ReplyDelete
  3. Mmmmmmm! I am sure mine will love it too.

    ReplyDelete
  4. The swirl shape comes from the tip you use to do the piping. You should use the star tip next time. These are one of my faves. Glad you liked it

    ReplyDelete

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