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Duchess potatoes, sometimes known as Duchesse potatoes, are a classic French dish that dates back to the 19th century. These little potato puffs are cream-colored, soft and fluffy on the inside with a crispy golden crust on the outside. But where did these elegant spuds come from? Let’s explore the origins and creation of duchess potatoes.
It’s believed that duchess potatoes were invented sometime in the mid-1800s during the Second French Empire when Napoleon III and Empress Eugénie de Montijo ruled France. The name “duchess potatoes” likely comes from the French aristocracy of the time. The creamy taste and texture along with the potato’s elegant shaping were fit for royalty.
The earliest written recipes for duchess potatoes come from French cookbooks in the late 1800s. They were made by whipping mashed potatoes with egg yolks and then piping the mixture into balls or other shapes before baking. This gave the potatoes their signature light and airy interior encased in a crispy exterior. The potatoes were often served with meat dishes among the upper classes and for special occasions.
While duchess potatoes originated among French nobility, they eventually made their way to fine dining restaurants and cookbooks in both Europe and the United States by the early 20th century. Today, they remain a classic potato dish perfect for special occasions or whenever you want to indulge in a decadent side. With just a few simple ingredients, you can bring a taste of royalty to your own kitchen.
Delicious Duchess Potatoes
Equipment
- Potato Ricer rimmed baking sheet piping bag
Ingredients
- 2 lbs russet or Yukon gold potatoes peeled and quartered
- 4 tbsp. unsalted butter
- 3 medium egg yolks
- 1/4 cup heavy cream
- 1/2 tsp. nutmeg freshly grated
- - Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 15-20 minutes. Drain well.
- Place the hot potatoes through a ricer or food mill back into the dry pot. Stir briefly to release some of the steam.
- Add the butter and stir constantly until melted and incorporated.
- Add the egg yolks, heavy cream, nutmeg, salt and pepper. Beat the potatoes vigorously with a wooden spoon until smooth and creamy.
- Line a baking sheet with parchment paper.
- Scoop the potato mixture into balls or pipe into shapes using a pastry bag and large tip. Space evenly on the prepared baking sheet. Refrigerate for about an hour so the potatoes will keep their shape.
- Preheat oven to 400°F. Bake for 15-18 minutes until lightly golden brown. Serve immediately.
