What duchess potatoes means
Duchess potatoes, known in French as pommes duchesse, are a classic side dish made from smooth, enriched mashed potato that is piped into decorative swirls or rosettes and baked until golden and crisp at the edges. They are an elegant way of serving potatoes and are popular for dinner parties, special occasions and festive meals. To make them, floury potatoes are peeled, steamed or boiled until tender, and then dried in the pan over a low heat or in the oven so the mash is not watery. The potatoes are pressed through a ricer or sieve so they are completely smooth, which is important for piping.
Butter and egg yolks are beaten in, and the mash is seasoned with salt, white pepper and often a little grated nutmeg. While still warm, the mixture is spooned into a piping bag fitted with a large star nozzle and piped into neat swirls on a lined baking tray. The swirls are brushed lightly with beaten egg and baked in a hot oven until the ridges are golden brown and crisp, while the inside stays soft and creamy. Duchess potato mixture is also used to pipe decorative borders around dishes such as coquilles Saint-Jacques and fish pie, and as the base for croquettes.
Duchess potatoes can be piped ahead and chilled before baking. You will see duchess potatoes in classic French and British recipes.