Duchesse Potato

Kevin Kindland

Kevin Kindland

22nd February 2014
Kevin Kindland

Duchesse Potato

Duchess potatoes consist of a purée of mashed potato and egg with cream, butter, salt, pepper, nutmeg, and baking powder, which is forced from a piping bag or hand-moulded into various shapes which are then baked


  • 1500 g (3 lb 4.9 oz) russet potatoes, cooked
  • 200 g (7.1 oz) unsalted butter
  • 20 g (0.7 oz) salt
  • 100 g (3.5 oz) whole eggs
  • 80 g (2.8 oz) egg yolks
  • egg wash


To cook the potatoes, place in a large vacuum bag and seal on high
setting. Cook en sous vide at 90C (194F) for 11/2 hours, or until
tender. Press potatoes through a tamis. Weigh 500 g (1 lb 1.6 oz) of
pressed potato and place in a medium bowl. Add the eggs, salt and
egg yolk and stir until combined. Transfer to a piping bag with a star
tip. Pipe the mixture in a spiral pattern 3 inches (7.6 cm) wide onto a
heat-proof silicone baking mat. Brush with wash and bake in the
oven at 350T (177"C) for 6 minutes or until golden brown. Remove
and rest at room temperature until ready to service

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