Duchesse Potatoes

40 minutes + 40 minutes Serves 40


  • Oil, for greasing
  • 1kg potatoes, peeled, coarsely chopped
  • 3 egg yolks
  • 100g butter, melted
  • Salt
  • Pepper
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3 ways to seperate eggs


1. Preheat oven to 180°C (160°C fan-forced). Grease and line two oven trays with baking paper.

2. Boil, steam or microwave potatoes until tender, then drain and cool. Mash potatoes in a large bowl with egg yolks and butter, and season with salt and pepper.

3. Spoon mixture into a large piping bag fitted with a 1cm fluted tube. Pipe into 3cm rosette-shaped swirls onto oven trays.

4. Bake for 30 minutes or until lightly browned.

Tip: Store potatoes away from onions otherwise they will both sprout faster.

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