In the Kitchen

Easy Appie: Duchess Potatoes

This recipe was inspired by something I saw on the Rachel Ray show. She called them duchess potatoes and I thought it was a cute name so I thought I’d look up what the name means. The potatoes get their name from their original French cooking technique: pureed potatoes with egg yolks, butter, and seasonings. The recipe I used was a little different as I had only watched the show and went off rough memory of what she was doing while I was typing out a cover letter. Not sure why I didn’t bother looking up a recipe… I thought it was simple enough and it is! If I did one more step I think it would have been a lot easier. But let’s just get started first!

You’ll need:

  • potatoes, any kind you like and as much as you’d like, I used 6 nugget potatoes for 2 people
  • a few cloves of garlic
  • drizzle of olive oil
  • shredded cheddar or parmesan
  • 1 egg
  • a few tablespoons butter
  • salt & pepper to taste
  • few tbsp panko or regular breadcrumbs
  • 1/2 tsp paprika

Mind you, all these measurements are approximate because really, just make the flavour/taste of mash that you like, then mash it up until it’s real smooth (or puree it for easier piping). For Kelvin and I, we love the flavour of roasted garlic so I thought I’d add in that depth of flavour.

  1. Roast the garlic in a 400F oven for approximately 25 minutes, or until fragrant. All you need to do is in a little tinfoil pouch, drizzle olive oil over the peeled garlic, add a pinch of salt and pepper, close up the pouch and let it roast.DSC_0185
  2. While the garlic is roasting, get started on prepping the potatoes. Depending on which potato you get, you’ll need to peel the skin or scrub the skin real clean. Either way, get it cleaned up and cut up into same size cubes. The smaller the cubes, the faster it’ll cook. Let it boil until the potatoes are mash-able.DSC_0187DSC_0190DSC_0193
  3. Drain the potatoes and put it back into the hot pot for mashing.
  4. Add in a few tbsp of butter (to taste), salt, pepper, as well as some cheese. I had some sharp cheddar on hand and I added about 1/4 cup of it. Feel free to add in other flavours as you’d prefer. I hear some people add in some of that delicious Borsin cheese and just that. Get creative and add in herbs/spices that you enjoy! Finally, add an egg, or two, depending on how many portions you’re making. Ideally, you want a thick piping consistency for the potatoes. Roughly use 1 egg per 6 small nugget potatoes or 2 medium russet potatoes.
  5. Fit your piping bag with a star tip, or just cut a hole from the corner of a large ziplock bag. Pipe little mounds of potato delicious-ness until you run out of mash. Mine were the size of small onions, but again, you can pipe as large or small as you’d like. Come to think of it, it’d be really cute to have tiny mash stars, like how you would see meringue cookies being piped. DSC_0219
  6. Mix together the panko and paprika (or other spices or parmesan cheese) and sprinkle it over the tops of the potato mounds. It helps to use a star tip  because it creates ridges for the panko to grab on to.DSC_0222
  7. Bake in a 400F oven until the panko is browned, about 15 minutes.
  8. Let it cool a few minutes and enjoy! I topped my chili with these duchess potatoes and they were divine!DSC_0230DSC_0232DSC_0235

Experiment with different flavour combinations because that’s what’s so awesome about cooking for yourself. If you don’t like parsley, then you don’t have to use it! Same goes for cheese, or garlic, or anything too spicy. You have full control of what is going into your food.

As always, thanks for stopping by and have a great week!


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