Pommes Duchesse (Duchess potatoes) is a classic French recipe made with mashed potatoes combined with egg yolks and seasoned with salt, pepper and a pinch of nutmeg. If you’d like, you can also add some freshly grated parmigiano reggiano cheese. Duchess potatoes look fancy, but they are surprisingly easy to make. This is a wonderful side dish to serve with meat, chicken, veggies or any kind of seafood.
- 14 oz potatoes (red skin work best)
- 1.4 oz (approx. 3 tbsp) unsalted butter
- 1 egg yolk
- 1/2 tsp of ground black pepper
- fine sea salt
- 1/2 tsp ground nutmeg
- 4 tbsp freshly grated parmigiano reggiano cheese
Wash the potatoes. Put the unpeeled potatoes in a large pot, cover with cold salted water by 2 inches, bring to a boil; reduce to a rapid simmer and cook until fork-tender, about 15 – 20 minutes (depending on size). Drain in a colander and let the potatoes sit until cool enough to handle. Peel off the skin, and pass them through a potato ricer or a food mill into a large bowl.
Add the melted butter, 4 tbsp grated parmigiano cheese, 2 tsp salt, 1/2 tsp pepper, 1/2 tsp nutmeg and 1 egg yolk.
Stir with a wooden spoon until well combined. The mixture should be firm enough to mound.
Preheat oven to 390°F. Line a baking sheet with parchment paper. Spoon the potato mixture into a pastry bag (piping bag) fitted with a 1/2-inch open-star tip and pipe in a circular/upward spiral motion onto the prepared baking sheet. (Make little mounds approximately 2-inches in diameter placed about 1-inch apart from each other)
Bake in preheated oven for about 15 minutes until golden brown around the edges.
Arrange on a serving platter, garnish with sprigs of rosemary and serve while hot!