Duchess potatoes

Pommes duchesse

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Peeled, boiled potatoes or baked potato flesh that has been dried out in the oven, puréed, seasoned, and combined with egg yolk and butter. The purée is either piped into small shapes through a pastry bag or formed into croquettes (small rounds, cylinders, or other neat shapes), coated with breadcrumbs, and baked or fried.