This English version of Duchesse Potatoes is pure heaven on a plate. An ideal accompaniment for roasts. They’re freezable, too.

Duchesse Potatoes

Duchesse Potatoes
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: British
Serves: 4 servings
  • 1 1/2 pounds (675 g) Russet potatoes
  • salt and pepper
  • 2 ounces (50 g) unsalted butter or blended butter
  • 1 egg, plus beaten egg to glaze
  • parsley sprigs to garnish
  1. Preheat the oven to 400°F, 200°C, or gas 6,
  2. Peel and quarter the potatoes. Cook the potatoes in boiling salted water for 20 minutes or until tender.
  3. Drain and mash. Beat in the butter or blended butter, egg and seasoning. Set aside until cool enough to pipe.
  4. Fit a piping bag with a large star nozzle. Place the potato mixture in the piping bag and pipe rosettes on to a greased baking tray.
  5. Brush the rosettes with the beaten egg and bake in a moderately hot oven for 25 minutes or until golden.
  6. Arrange in a warmed serving dish and garnish with parsley sprigs. Serve immediately.
Freezer Tip
These can be frozen uncooked. Pipe on greaseproof paper. Freeze on the trays until solid, then pack in rigid containers.
Nutrition Information
Serving size: per serving Calories: 255


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