Making this classic French recipe is a total breeze. It’s so quick and fun to prepare you may even ask your kids to help you out in the process.

If you want to start from scratch, place the potatoes in a large pot with cold water, bring them to a boil, then reduce the heat and simmer the potatoes for around 20 minutes or until soft. Peel them and proceed with the recipe.

If you start from leftover cooked potatoes as I do, start by warming up your cooked potatoes in a microwave-safe bowl, then transfer them into a bowl.

You can use a potato ricer or a potato masher to mash the potatoes. If you use a ricer, there’s no need to peel the potatoes, as the tool will catch the peel for you, which is kind of handy!

If you use a potato masher, first you need to peel the potatoes, then mash them thoroughly until you have a smooth mixture.

I use both tools interchangeably, but if you want to make this process easier, it’s best to opt for a potato ricer (you can check all the differences here).

Whilst the potato mix is still warm, fold in the egg yolks and the extra-virgin olive oil, add a pinch of grated nutmeg if you like, and season with sea salt and freshly-cracked black pepper.

Place the mixture into a piping bag fitted with a large star tip, and pipe the potatoes mixture into a rosette shape (or any shape you like) onto a baking sheet covered with parchment paper.

Note: the picture below shows duchess potatoes that have been baked on a tray covered with parchment paper, then transferred on a clean baking tray. Do not bake them without parchment paper, as there’s a huge chance they will stick to the baking tray.

Brush lightly with egg-wash and your duchess potatoes are ready to bake until golden and crisp.

There you go! With very little effort you’ll have a super fancy potato side dish for your next dinner party or any other special occasion.

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