Duchess Potatoes


2 large Russet potatoes
1 whole egg, beaten
2 tbs butter
salt and black pepper to taste
pinch of grated nutmeg (optional)
1 egg yolk
1 tablespoon milk
melted butter


Peel the potatoes and cut into two-inch pieces. Place the potato pieces into a pan of cold salted water and then boil until the potatoes are tender (never place potatoes in boiling water…always start cold).

When fork tender, drain the potatoes and mash just as you would for mashed potatoes.

Add the beaten egg, butter, salt, pepper and nutmeg (if desired) to the potatoes and mix well. Avoid over-mixing or the potatoes will become pasty.

Use mixture as desired. For baking shapes, make an egg wash by mixing the egg yolks with the milk. Fit a star nozzle onto a piping bag and fill with potato mixture. Pile whirls of potato onto a greased baking sheet (or use parchment paper or silicone baking sheets). If you don't have a piping bag then use a spoon to make any small shapes you desire. Brush the potato shapes wit the egg wash, then brush lightly with the melted butter.

Bake in a 350 oven for 20 to 30 minutes until potatoes are lightly browned.

© 2018 by Eric Troy and CulinaryLore. All Rights Reserved. Please contact for permissions.