Easy Step-by-Step Pommes Duchesse: Traditional French Duchess Potatoes Recipe

Elevate your mashed potato game with these exquisite French-inspired Pommes Duchesse.

Discover the allure of Pommes Duchesse, a sophisticated twist on classic mashed potatoes. This refined French dish transforms humble spuds into elegant, piped creations that are as visually stunning as they are delicious. With a crisp exterior and a creamy interior, these potato puffs are the perfect accompaniment to impress guests at your next dinner party or holiday gathering.

Pommes Duchesse are more than just a pretty face. The addition of eggs lends structure and richness, allowing the potatoes to hold their shape when piped. When baked, they puff up beautifully, developing a delicate golden crust that contrasts wonderfully with the velvety interior. It’s like a savory potato soufflé meets a delicate meringue – a true culinary masterpiece.

While piping individual portions may seem daunting, this recipe offers flexibility. Choose between creating picturesque individual servings or a rustic yet eye-catching family-style casserole. Either way, you’ll achieve maximum creaminess without sacrificing structural integrity, thanks to the perfect balance of eggs, butter, and a touch of heavy cream.

For the most luxurious result, opt for Yukon Gold potatoes. Their naturally buttery flavor and creamy texture produce the silkiest, most flavorful Pommes Duchesse. However, if Yukon Golds aren’t available, russets will still yield a delightful dish. A light coating of clarified butter before baking promotes even browning, but it’s optional – there’s enough richness in the potato mixture to achieve a beautiful golden hue.

When you’re ready to elevate your potato game and create a dish that’s sure to impress, it’s time to embrace the elegance of Pommes Duchesse.

Pommes Duchesse (Duchess Potatoes)

Ingredients

• 3 pounds (1.4kg) Yukon Gold potatoes, peeled and cut into 1-inch pieces (see note)
• Kosher salt and freshly ground black pepper
• 1/3 cup (80ml) heavy cream
• Pinch freshly grated nutmeg
• 6 tablespoons (90g) unsalted butter, melted
• 1 large egg plus 2 yolks, lightly beaten
• Nonstick cooking spray (for piped individual portions only)
• Melted clarified butter, for brushing (optional)

Directions

1. Preheat your oven to 450°F (230°C) with the rack in the middle position. In a medium pot, combine the potatoes with 2 quarts cold water and 2 teaspoons salt. Bring to a boil over high heat, then reduce to maintain a simmer. Cook until the potatoes are tender and easily pierced with a paring knife, about 10 minutes. Drain the potatoes and return them to the empty pot.
2. Set the pot over low heat and cook, shaking constantly, until excess moisture has evaporated from the potatoes, 30 seconds to 1 minute. Remove from heat.
3. Pass the potatoes through a ricer or food mill into a medium bowl. Gently fold in the melted butter until fully incorporated. Stir in the cream and nutmeg, then season with salt and pepper to taste. Carefully mix in the beaten egg mixture, being careful not to overmix.
4. For Individual Portions: Line a rimmed baking sheet with parchment paper and lightly grease with nonstick cooking spray. Transfer the potato mixture to a pastry bag fitted with a 1/2-inch star tip. Pipe 3-inch-wide mounds in a circular motion, holding the bag at an 80° angle. To finish each portion, release pressure and swirl the tip away. Pipe 12 portions, spacing them about 2 inches apart. If desired, lightly brush with clarified butter, taking care not to disturb the piped design.
5. For a Casserole: Grease a 2-quart baking dish and place it on a rimmed baking sheet. Spread 2/3 of the potato mixture in an even layer in the dish. Transfer the remaining 1/3 to a pastry bag with a 1/2-inch star tip. Pipe decorative mounds on top of the base layer. If using, lightly brush with clarified butter.
6. Bake until golden brown, 15 to 20 minutes for individual portions, or about 25 minutes for a casserole. Rotate the baking sheet halfway through for even browning. Serve immediately and enjoy the crispy exterior and creamy interior of your Pommes Duchesse.

Notes

While Yukon Golds are preferred for their creamy texture and rich flavor, russets can be used as an alternative. If using russets, you may want to add 1 to 2 tablespoons more cream to the potato mixture in step 3 to achieve a similar creamy texture.

Make-Ahead and Storage

Prepare the potato mixture through step 4, then cover and refrigerate the piped portions or casserole overnight. Before baking, let the potatoes sit at room temperature for at least 30 minutes.