Duchess potatoes
Duchess(e) potatoes (French: pommes de terre duchesse) consist of a purée of mashed potato and egg yolk, butter, salt, pepper, and nutmeg, which is forced from a piping bag or hand-moulded into various shapes which are then baked at 245 °C (475 °F) until golden. They are a classic item of French cuisine.[1][2][3]
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| Place of origin | France |
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| Main ingredients | Mashed potatoes, eggs |
See also
- List of potato dishes
References
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Wikimedia Commons has media related to Pommes duchesse. |
- Auguste Escoffier, (1907), Le guide culinaire.
- Larousse gastronomique (1961).
- Duchess Potatoes Cook's Country, 2010.
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