Pommes Duchesses (Duchess Potatoes)

This potato dish may not have been invented by a duchess, but it's still delicious!

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. kosher salt
  • 1 lb. potatoes, peeled and diced
  • 3 Tbsp. butter, diced
  • 2 large egg yolks
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground nutmeg


  • Fill a large saucepan with water, add kosher salt, put the diced potatoes in it and bring to a boil over high heat. Reduce to moderate heat and cook for 25 minutes.
  • Pour the potatoes in a colander, dry them with a clean cloth, and mash them. Add 2 tablespoons diced butter, and put back in the saucepan. Put over medium heat and stir for 5 minutes, drying the mashed potatoes. Take the saucepan off the heat, let it cool for a moment, then add the egg yolks and stir. Season with salt, pepper, and ground nutmeg, and stir again until the combination is smooth.
  • Preheat the oven to 400°F. Put a large parchment paper sheet on a baking sheet. In a small saucepan, melt 1 tablespoon of butter. Transfer the mashed potatoes to a piping bag fitted with a 1⁄2-inch star tip. Use the pipe to make small circles on the paper, about 2 inches wide. Using a pastry brush, brush with the melted butter. Put in the oven for a few minutes until golden brown.
  • Serve immediately.