Pommes duchesse

Duchess potatoes, duchesse potatoes or pommes duchesse are made from potato, to which egg yolk is added.

Makes 1200g.

Pommes duchesse

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floury potatoes



pasteurized egg yolks




As needed:


salt and pepper

Preparation method

  • Put the unpeeled potatoes in a pan with plenty of cold water and a little salt.
  • Bring to the boil and cook for 25 to 30 minutes until tender.
  • Peel the potatoes while warm.
  • Push the potatoes through a drum sieve using a dough scraper or through a strainer using a spoon.
  • You now have ‘pommes a la neige’, or riced potatoes.
  • Use a spatula to mix the butter into the still warm riced potatoes. 
  • Next, use the spatula to fold the egg yolks into the mixture.
  • Season with salt and pepper or other flavour enhancers of your choice.
  • Transfer the mixture to a piping bag with a ridged nozzle. 
  • Squeeze out classic rosettes. Cover and refrigerate until ready to use.
  • Bake in a 200ºC oven until golden brown.

Serving suggestions

  • As potato side dish with various dishes, e.g. as a classic side dish with beef or game dishes.
  • Use in a composition with components of goat, eggplant and plum.
  • Use in a composition with components of sole, spinach and citrus.

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