Duchesse Potatoes


U.S. Metric Ingredients
lb 1.5 kg Potatoes, peeled and quartered
2 oz 50 g Butter, melted
to taste to taste Salt
to taste to taste White pepper
to taste to taste Nutmeg
5 5 Egg yolks
as needed as needed Egg wash (optional)



  1. Steam the potatoes or simmer them in water until tender. Drain in a colander and let dry in an oven several minutes.
  2. Pass the potatoes through a food mill or ricer.
  3. Add butter and mix to a smooth paste. Season to taste with salt, pepper, and just a little nutmeg (the potatoes should not taste strongly of nutmeg).
  4. If the potatoes are very moist, stir over a low flame to stiffen. They must be much stiffer than mashed potatoes.
  5. Add the egg yolks (off the fire) and beat until smooth.
  6. Put the mixture in a pastry bag with a star tube and bag out into desired shapes on sheet pans or as platter borders (see Figure 12.1). Cone-shaped spiral mounds are most popular for individual portion service.
  7. If desired, brush lightly with egg wash for greater browning.
  8. At service time, place potatoes in hot oven (400°–425°F/200°–230°C) until lightly browned. Platter borders may be browned under the salamander.

Per serving: Calories, 150; Protein, 3 g; Fat, 6 g (34% cal.); Cholesterol, 95 mg; Carbohydrates, 23 g; Fiber, 2 g; Sodium, 45 mg.


Duchesse potato mixture is also used as the base for Potato Croquettes. It is considered one of the basic hot kitchen preparations.