Duchesse potatoes

Duchesse potatoes is one of the first thing you learn in a french chef school as it is a classic accompaniment to  many meat dishes . It is really easy to realise and will impress your guest during diner parties . I often serve mine with stews and casseroles dish as the potatoes will soak up the sauce , a delish.

Duchesse potatoesIngredients:

Serves 4 :

*600 grs of peeled potatoes

*50 grs of butter

*4 egg yolks

*salt and nutmeg

*2 tbsp of garlic butter( optional)


1.Cook the potatoes in a pot of salty water until soft.

2.Preheat the oven at 180 degrees Celsius.

3.Drain the potatoes , mash them in a bowl.

4.Add the butter and egg yolks to the mash , season with salt and nutmeg.

5.Using a piping bag  with a star nozzle , pipe the potatoes to the desired shape on a roasting tray lined with parchment paper.

6.With a brush you can spread some melted garlic butter on the duchesse potatoes before cooking .

7.Cook in the oven for around 10 minutes or until the potatoes are golden colour and crispy.

Bon appetit


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