Pommes Duchesse (Duchess Potatoes)

Elevate your next dinner party or holiday dinner with the French classic, Pommes Duchesse or Duchess Potatoes. This decadent potato dish features buttery smooth mashed potatoes, heavy cream, and a lot of butter. The creamy potatoes are piped into picturesque swirls then baked to perfection to achieve the signature golden brown crispy exterior.

Potatoes and butter, butter and starch. They go together perfectly like peanut butter and jelly. They’re even better when baked with Gruyere cheese or simply mashed with creamy Buttermilk. This starchy wonder makes perfect soups and are even better as oven baked fries with Truffle!

Pommes Duchesse (Duchess Potatoes)

These Pommes Duchesse must be the most decadent potato side dish you’ll ever make. They look so elegant and sophisticated but are incredibly easy to make. All you need is a bit of butter, eggs, a potato ricer, and a piping bag with a large star tip.

If you know how to make mashed potatoes, you can make this Duchess Potatoes recipe. After the potatoes are boiled and riced, combine them with butter and cream, then add egg yolks to add stability to the mixture.

It takes very little time to pipe the potato swirls on parchment lined baking sheets once you get the hang of it!

Pommes Duchesse is a great make ahead recipe for dinner parties, special events, and holidays. They can be made then refrigerated just before baking or baked directly from frozen. Simply add more minutes of baking time for each method.

Serve Duchess Potatoes with roasted or grilled meats. They’re as delicious with Easter Ham as they are with Filet Mignon and make an excellent side dish for Thanksgiving turkey.

A Little Bite of History

The first written account of this decadent French recipe appeared during the reign of King Louis XV in 1746, although the originator and exact year is unknown. Apparently he loved cooking (and women who could cook!) credited with other delights like rum baba, sole fillets à la Pompadour, with truffles and mushrooms, and even hot chocolate.

Ingredients for Duchess Potatoes

Besides potatoes, you’ll need heavy cream, butter, and egg yolks for this recipe. A light seasoning of sea salt and freshly ground black pepper allows the buttery flavour of the potatoes to shine through.

• Potatoes
• Butter
• Heavy Cream
• Salt
• Black Pepper
• Egg Yolks

Choose either Russet or Yukon gold potatoes will work in this recipe. If you like a fluffy texture, use Russet potatoes and if you prefer creamy use Yukon gold potatoes. Both varieties hold their shape well during piping and baking. I personally prefer Yukon Gold because of their superior flavour.

Use heavy cream and either salted or unsalted butter. Taste and adjust salt level accordingly.

Egg yolks play a key role in stabilizing the potato mixture during piping and baking. They are essential in this recipe.

How to Make Pommes Duchesse

This easy side dish recipe is ready in under 60 mins. To begin, wash and peel the potatoes then cut them into 1-1 ½ inch pieces. Place diced potatoes in a large pot and fill with water to cover. Add 1 teaspoon of salt to the water. 

Cover and bring potatoes to a boil over high heat, then reduce to medium heat and continue to cook until potatoes are tender, about 15 minutes.

While the potatoes are cooking, preheat the oven to 400 degrees. Line a large baking sheet with parchment paper, set aside.

Make the Potato Mixture

Drain potatoes allow them to sit for 2-3 minutes uncovered to allow excess steam to evaporate then rice the potatoes over a large bowl. 

Immediately add 4 tablespoons of butter, the remaining ¾ teaspoon salt, and pepper, mash with a potato masher until fully incorporated. Add the cream, mixing with masher to incorporate.

Allow mashed potatoes to cool slightly to just warm to the touch. then add egg yolks one at a time, mixing after each addition. Mixture will be thick making 2 ½ to 3 cups of potato filling.

Pipe and Bake

Fit a large pastry bag with a large star tip. Spoon mixture into bag, you may have to work in batches, depending on bag size. 

With firm even pressure, pipe 12 swirls on prepared baking sheet, 2-2 ¼ inches at the base and 2 ½- 3 inches tall.  Keep 2 inches of space between each swirl.

Gently brush with 3 tablespoons of melted butter, bake for 20 minutes, or until golden brown, rotating pan halfway through, if needed.

Remove from the oven, brush with additional butter if desired, garnish with chopped parsley. Serve warm.

Make Ahead and Storage Instructions

To make Pommes Duchesse one day ahead of time, boil, mix, and pipe onto parchment lined baking sheets. Cover and refrigerate. Bake as directed, adding a few minutes of baking time if cooking right from the fridge.

To freeze simply place baking sheets of piped potatoes in the freezer. Place frozen Duchess Potatoes in an airtight container or freezer bag and freeze for up to 6 months. Bake from frozen, adding more time as necessary.

Store leftover cooled Pommes Duchesse in the fridge for 4-5 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through. 

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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