Ah excellent pommes duchesse

Usually the mention of "piping" is enough to send me running to the hills. But making these pretty little potatoes isn't so bad, assuming you have a piping bag and a large star tip. If not, you can pipe them into florets using the cut corner of a freezer bag. Or just skip the piping all together and spread the mashed potatoes into a casserole dish, create peaks on the surface with the tines of a fork, and bake. Although French in origin, no one knows for sure where these potatoes got their fancy title. The first known appearance of a pommes duchesse recipe was in La Nouvelle Cuisinière Bourgeoise , a cookbook published in Around that time, potatoes were illegal in France, since they were believed to cause leprosy and death. When they became legal again, pommes de terre "earth apples" in French were fashionable, and duchess potatoes were served to foreign dignitaries. That's how they spread to England and America. Even now, pommes duchesse are served in high-end restaurants all over the world.

They look so fancy, but are relatively easy to make. Regardless of what you call your potatoes, any humble tubers can be elevated when brushed and browned with butter on top! To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate. Put them in a °F oven to brown for 20 minutes before serving. Place potatoes in a medium to large 3 quart pot and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are fork tender, about 20 to 25 minutes. While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven. Preheat the oven to °. When the potatoes are cooked, drain in a colander. Put the potatoes back in the pot and set over low heat. Allow them to release steam for a minute or so. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated.

Add the nutmeg, black pepper, and heavy cream and continue mashing the potatoes. Once everything is incorporated, add salt to taste. Then, add the egg yolks. Continue to mash until the mixture is smooth. Do not over-mash or your potatoes will end up a gluey consistency. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. The browned parts taste great, so you want to maximize them. Whether you make piped portions or a casserole, brush the potatoes with the melted butter. Bake in the °F oven until nicely browned, about 20 minutes. Serve hot, fresh from the oven. No time for piping? Just put the potatoes in a casserole dish. Duchess Potatoes Mashed potatoes are great, but when you make duchess potatoes, dinner gets elevated.

Duchess Potatoes Recipe

Adjust oven rack to middle position and preheat oven to °F °C. In a medium pot, combine potatoes, 2 quarts cold water, and 2 teaspoons salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are tender and offer little resistance when pierced with a paring knife, about 10 minutes.

Pommes Duchesse (French Piped Potatoes) | Saveur

Drain potatoes, then return to now-empty pot. Set pot over low heat and cook, shaking constantly, until moisture has evaporated from potatoes, 30 seconds to 1 minute. Remove from heat. Using a ricer or food mill, pass potatoes into a medium bowl. Using a flexible spatula, stir in butter. Once butter is fully incorporated, stir in cream and nutmeg. Season with salt and pepper to taste. Stir in beaten egg mixture until combined, taking care not to over-mix the potatoes. For Individual Portions: Line a rimmed baking sheet with parchment paper and grease lightly with nonstick cooking spray. To pipe the potatoes, hold the filled pastry bag at an 80° angle, apply steady downward pressure, and pipe a 3-inch-wide mound, working in a circular motion. To stop piping, cease applying pressure and swirl the pastry tip away. Continue to pipe portions about 2 inches apart, for a total of 12 portions. Lightly coat portions with clarified butter if using , taking care not to undo the piped design.

For a Casserole: Grease a 2-quart baking dish, then set it on a rimmed baking sheet. Using a flexible or offset spatula, smooth potato mixture in baking dish in an even layer. Pipe remaining potato on top by holding filled pastry bag at an 80° angle, and applying steady downward pressure to form small mounds in an even decorative pattern. Transfer to oven and bake until golden brown, 15 to 20 minutes for individual portions, and about 25 minutes for a casserole; rotating baking sheet halfway through baking. We feel that creamy full-flavored Yukon Golds make the best duchess potatoes, but russets also work for this recipe. Duchess potatoes made with russets have a fluffier and slightly drier interior; if you want the texture to be closer to the Yukon Gold version, add 1 to 2 tablespoons more cream to the potato mixture in step 3.

Duchess Potatoes

The potato mixture can be prepared through step 4, and the baking sheet of piped portions or casserole can be covered and refrigerated overnight. Allow potatoes to sit at room temperature for at least 30 minutes before baking. Potatoes French The Latest. Pommes Duchesse Duchess Potatoes The fanciest, fussiest mashed potatoes. By Sasha Marx. Sasha Marx. Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications. Learn about Serious Eats' Editorial Process. Why This Recipe Works Drying the cooked potatoes in a pot on the stovetop removes excess moisture, allowing for richer, creamier potatoes. Enriching mashed potatoes with egg gives them structure, allowing them to hold their shape when piped. The recipe is calibrated to make both individual piped portions or an attractive casserole, allowing you to choose a preferred serving presentation.

Total 45 mins. Serves 6 to 8 servings. Save Print. Nutrition information is calculated using an ingredient database and should be considered an estimate. Starch Madness Couch Potatoes. Hot Potatoes. Small Potatoes. Potaytoes Potahtoes. French Fries.

AH Excellent Pommes duchesse

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