Duchesse Potatoesin golden rosettes baked in the oven
Duchesse potatoes made with dry mashed potatoes, egg yolks, and butter, shaped into rosettes: learn how to keep the piping ridges and brown the tips in the oven.
Duchesse potatoes transform firm mashed potatoes into rosettes that brown beautifully without losing their shape. Draining and drying the potatoes thoroughly prevents a runny mixture; egg yolks are added once the mash has cooled slightly. Using a piping bag fitted with a star tip creates ridges that receive more heat and become slightly crispy.
Ingredients
Potatoes
Mash and finishing
Mash
Preparation
Cook the potatoes
Cover the potatoes with cold water, bring to a boil, and cook for 20 to 25 minutes until tender. Drain very well and return to the pan over low heat for 2 minutes, stirring to evaporate the water.
25 minutesMake the firm mash
While still hot, pass the potatoes through a ricer. Mix in 50 g of butter, salt, and pepper. Let cool for 10 minutes, then incorporate the yolks until uniform; do not use a blender.
15 minutesShape the rosettes
Preheat the oven to 210 °C. Place the mash in a sturdy piping bag fitted with a large star tip. Pipe 20 rosettes about 5 cm in diameter onto a lined baking sheet, leaving space between them. Refrigerate for 15 minutes to set the shape.
15 minutesBrush and bake
Melt the remaining 20 g of butter and gently brush the rosettes without flattening the ridges. Bake for 18 to 22 minutes until the ridges are golden and the base is firm. Serve hot.
20 minutes
Substitutions
Floury potatoes provide a more stable shape. Milk makes the mash too fluid and should not be added in this recipe.
Storage
Refrigerate the finished rosettes in a shallow container and reheat in a hot oven. Avoid stacking while still warm.
Approximate shelf life: Up to 3 days refrigerated at 4 °C or below.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
