Side Dish: France – Pommes Duchesse (Duchess Potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) potatoes, cooked in whole milk and mashed (such as Yukon Gold potatoes)
1 / 2–3 / 4 cup (120–180 ml) whole milk, warmed
3 tbsp (45 g) unsalted butter
2 egg yolks
1 / 2 tsp (2.5 ml) salt
1 / 4 tsp (1.25 ml) nutmeg (optional)
1 / 4 tsp (1.25 ml) black pepper
1 tbsp (15 g) melted butter for brushing

Show original ingredient measurements

2 lb / 900 g potatoes, cooked in whole milk and mashed (such as Yukon Gold potatoes)
1 / 2–3 / 4 cup (120–180 ml) whole milk, warmed
3 tbsp (45 g) unsalted butter
2 egg yolks
1 / 2 tsp salt
1 / 4 tsp nutmeg (optional)
1 / 4 tsp black pepper
1 tbsp (15 g) melted butter for brushing

Instructions

1. Cook potatoes in whole milk until very tender; drain or reserve a little milk and mash until smooth.
2. Stir in warmed milk, butter, egg yolks, salt, pepper, and nutmeg until fully incorporated and pipeable.
3. Preheat oven to 425°F (220°C). Transfer potato mixture to a piping bag fitted with a large star tip and pipe mounds onto a baking sheet lined with parchment paper.
4. Brush tops with melted butter and bake 15–20 minutes until golden and slightly crisp. Serve immediately.