- For a baking tray of duchess potatoes
- Butter 50 g • 717 kcal
- Eggs 1 • 130 kcal
- Parmesan cheese 60 g
- Nutmeg a pinch
- Sea salt as much as it is needed
- Red potatoes 400 g
Duchess potatoes (pommes duchesse in French) are a very decorative side dish of French origin, with a helicoidal shape, crunchy outside and soft inside.
How to prepare the duchess potatoes
Boil the potatoes in boiling water, drain them, cool them under cold water and peel them.
Cut the Parmesan into small cubes and grate it with an electric blender or a grater.
Get a potato masher and put in it half a potato at a time. Crush and collect the potatoes in a pot.
Add the butter cut into small cubes.
Then the whole egg.
At the end, add the grated Parmesan cheese, a good quantity of grated nutmeg and the salt.
Amalgamate everything well and put it on medium/low heat. Continue to blend the mixture to melt the butter, until it becomes smooth and homogeneous.
Put the mixture in a sac à poche with a large star nozzle. Cover a baking sheet with greaseproof paper and create small potato roses. The size depends on your tastes, I prefer to serve small duchess potatoes, the size of a walnut or so. Put them close, there is no risk that they rise during baking.
Heat the oven well and bake the duchess potatoes at 180 degrees for about eight/ten minutes. Check them often, and switch off the oven only when the potatoes have a light amber crust. Serve them with roasts, fishes and other courses.
To prepare the duchess potatoes you will need a potato masher, a kitchen accessory very useful for working potatoes. I suggest you buy potato mashers in aluminum, easy to wash (even if they must not be put in the dishwasher) and more resistant than the plastic version. The trick to make them last, as you will read in the recipe, is not to fill them too much with the mixture, in order not to risk levering it too violently and break the handle (aluminum is still a "soft" metal).
Dauphinoise potatoes, the variant of the duchess potatoes
The dauphinoise potatoes are a variant of the duchess potatoes whose recipe includes the addition of choux pastry combined with mashed potatoes but without sugar. Some consider them as potato puffs because they are swollen and fluffy, and you can prepare them if you want an alternative to boiled potatoes.