These Duchess Potatoes are the perfect treat for mashed potato lovers.
Creamy, cheesy and enriched with eggs, these elegant baked mashed potatoes take everything to the next level of deliciousness.
Elegant enough for entertaining and tasty enough to please the whole family, these French style potatoes will be your new favourite.
Best of all you can prepare these ahead of time and even freeze them and cook from frozen too!
Why you will love these potatoes
- Really easy to make
- Kid friendly flavours
- Simple to add your own twist to the flavours
- Perfect for making ahead
- Freezable and great to cook straight from frozen
What are the ingredients?
I've used maris piper potatoes as it's a good all round potato for roasting, mashing and baking. It's also a floury potato. You could actually use any type of old potatoes and russets would a great alternative.
The traditional ingredients for pommes duchess are just cream, seasoning, nutmeg and egg yolks. I've also added some nutty Gruyère cheese, which is used a lot in French cooking even though it is Swiss, the egg whites and some fresh chopped parsley.
How to make Duchess potatoes
Peel the potatoes and cut into chunks of about the same size. This will help them to cook at the same time. Place in a pan and cover with cold water. Bring to the boil and cook for about 20 minutes or until the potatoes are tender. I use a fork for this.
Drain the potatoes and mash well. Then add the eggs, cheese, parsley, seasoning and nutmeg.
Mash until well combined.
Line 2 baking sheets with parchment or reusable non stick liners.
Fill a piping bag, fitted with a large star nozzle with the potato mixture.
Pipe swirls of the mixture onto the baking sheet. I piped 15 on each sheet.
If you don't want to pipe the potatoes it doesn't matter. You can use a couple of forks to create mounds on the baking sheet.
Use an egg mixed with water to glaze the potatoes before baking.
Bake at 200FAN/220C/425F/Gas7 for 10 minutes until golden.
These potatoes are perfect for making ahead of time the day before you want to eat them. Simply cover with film and refrigerate. Add the egg wash just before baking.
These are also great baked straight from frozen. Prepare and pipe the potatoes then open freeze until solid. Transfer to a bag or container and freeze for up to 3 months. When you are ready to cook just take out what you need, place on an oven sheet, glaze and bake.
Different cheeses are a great way to start. Try cheddar or Parmesan or even little chunks of Stilton.
You can also use any herbs you like or even paprika or chillies.
How about adding sliced spring onions too?
Crisp on the outside and smooth and creamy on the inside, these baked mashed potatoes will be a winner for the whole family.
- It makes it easier to pipe the swirls if you half fill the piping bag.
- It's easier to add the egg wash if the potatoes are cold or frozen.
- If you prefer a really smooth mash, use a potato ricer or food processor.
I really hope that you will try this recipe and let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
More French potato dishes to try
Creamy and Cheesy Duchess Potatoes
- 800 g potatoes
- 2 eggs
- 60 ml heavy cream double cream
- 2 tbsp cheese Gruyère, grated
- 1 tbsp parsley fresh, chopped
- ¼ tsp nutmeg grated
- ½ tsp salt
- ¼ tsp pepper
- 1 egg
- 2 tsp water
- Peel the potatoes, cut into chunks and place in a pan with cold water.
- Bring to the boil and cook for about 20 minutes or until the potatoes are tender.
- Drain the potatoes, mash and add the eggs, cheese, parsley, seasoning and nutmeg. Mash until well combined.
- Line 2 baking sheets with parchment.
- Fill a piping bag, fitted with a large star nozzle with the potato mixture.
- Pipe swirls of the mixture onto the baking sheet.
- Use an egg mixed with water to glaze the potatoes before baking.
- Bake at 200FAN/220C/425F/Gas7 for 10 minutes until golden.
• It's easier to add the egg wash if the potatoes are cold or frozen.
• If you prefer a really smooth mash, use a potato ricer or food processor.DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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