Duchess Potatoes is a classic French dish where flavored mashed potatoes are piped in cute shapes and baked until golden and crisp. In my opinion it is a 5-Star version of good old mashed potatoes 🙂
This dish has been on my to-make list for a few years now. I saw them for the first time in a Vegetarian Times magazine and loved how cute they looked and I was sure my potato loving husband would love these. But it took me so many years to actually make them that too when my husband was traveling 🙂
All that this dish requires is boil and mashed potatoes which are then combined with sour cream, butter, some chives and egg yolks. Then the mixture is put into a piping bag with a star or round tip and then piped & baked till golden. My Duchess potatoes didn’t get that pretty swirl shape — not sure why — but they tasted great. The outside firms up after baking, but the inside is light and airy.
I wanted to make it without the egg, but I wasn’t sure if I could just leave it out. So I went ahead and added the egg, just in case. So any of you tries making this dish without the egg, please let me know in the comments — TIA.